Tea hasn't always been used for drinking. It's been used as medicine, money and as for food. In this recipe, Luke Nguyen uses his fresh green tea leaves to infuse his sweet sesame dumplings.
Traditionally served during the winter solstice, the round shape of these dumplings signifies the togetherness of a family in the Chinese culture.
- 75 g glutinous rice flour
- 35 g rice flour
- ¼ tsp fine salt
- 100 ml cold water
- 20 g palm sugar, chopped into 12 small pieces
- 2 tbsp green tea leaves
- ½ tsp toasted white sesame seeds
- ½ tsp toasted black sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a mixing bowl, combine the flours and salt. Add the water and stir with a spoon or your hands until a dough forms.
Divide the dough into 12 equal portions, then roll each portion into a ball.
Press 1 piece of dough with your thumb, forming a small pocket in the centre. Place ½ teaspoon of palm sugar inside. Seal the pocket by squeezing the mixture together and roll it into a small ball again. Repeat with the remaining dough and palm sugar. Place the dumplings on a tray lined with plastic wrap.
To cook the dumplings, bring a large saucepan of water to the boil, then add the tea. Add half the dumplings and cook for 6 minutes. Remove with a slotted spoon, drain and transfer to a serving platter. Repeat with the remaining dumplings.
Sprinkle with the black and white sesame seeds and serve hot.