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.
- 2 tbsp green tea
- 75 g glutinous rice flour
- 35 g rice flour
- ¼ tsp salt
- 100 ml water
- 20 g palm sugar, chopped into small pieces
- 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 parts. 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.
Bring a large saucepan of water to the boil. Add the tea. Add the dumplings, in two batches, and cook for 6 minutes.
Remove with a slotted spoon, drain, and transfer to a serving platter.
Sprinkle with the black and white sesame seeds. Serve hot.