Set A Hot Tea Or Pure Tea – 8.99 Recipe

Make the dough

In a bowl combine glutinous rice flour, granulated sugar, and salt. Gradually stir in warm water until a slightly sticky but pliable dough forms. Knead gently for 1–2 minutes. If too dry, add up to 5–10 ml more water; if too wet, dust with a little extra flour. Cover with a damp cloth and let rest 15 minutes.

Prepare filling and seeds

Divide red bean paste into three equal balls (about 30 g each). Place white sesame seeds in a shallow dish.

Shape sesame balls

Divide dough into three equal pieces. Flatten each piece into a disk, place one red bean ball in center, and wrap the dough around it, sealing completely. Roll gently into a smooth ball, then lightly dampen the surface and roll in sesame seeds so they stick evenly.

Fry

Heat oil in a deep pot to 170–175°C (340–350°F). If you don't have a thermometer, test with a small piece of dough — it should sizzle and slowly rise. Fry sesame balls in batches, turning gently, until golden and evenly puffed, about 4–6 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm.

Make tart shell

In a bowl, rub cold diced butter into all-purpose flour and powdered sugar until mixture resembles coarse crumbs. Add the egg yolk and combine; add up to 5 ml cold water only if needed to bring dough together. Press into a small tart tin (about 8–9 cm / 3.5 in). Chill in refrigerator 15–20 minutes.

Prepare custard filling

Whisk the whole egg, evaporated milk, granulated sugar and vanilla until sugar dissolves. Strain the mixture through a fine sieve into a small measuring cup to ensure a smooth custard.

Bake

Preheat oven to 200°C (400°F). Pour custard into chilled tart shell about 3/4 full. Bake for 12–15 minutes until the crust is golden and the custard sets but still jiggles slightly in center. Let cool 5 minutes before unmolding. Serve warm or at room temperature.

Prepare filling

Mix finely chopped char siu with hoisin, light soy, sugar and sesame oil. Combine cornstarch with water to make a slurry and heat in a small pan with the pork mixture until slightly thickened; remove and cool to room temperature.

Assemble pastry

Preheat oven to 200°C (400°F). Roll out puff pastry on a lightly floured surface and cut to a size that will fold over the filling into a neat pocket (about 10–12 cm). Place the cooled filling in the center of the pastry, fold or fold into a turnover shape and seal edges well. Brush top with beaten egg for shine.

Bake puff

Bake on a parchment-lined tray 18–22 minutes until puffed and deep golden. Let rest 3–5 minutes before serving. The interior should be hot and saucy; if you prefer a crisper pastry, bake an additional 2–3 minutes.

Make dough

Combine flour, instant yeast, and sugar in a bowl. Add warm milk and oil, mix to form a dough, then knead 6–8 minutes until smooth. Sprinkle in baking powder and knead briefly to incorporate. Shape into a ball, cover and let proof in a warm place until doubled, about 45–60 minutes.

Prepare filling

Mix chopped char siu with hoisin, light soy sauce and sugar. Stir cornstarch into water to make a slurry and heat the mixture briefly until slightly thickened. Cool to room temperature.

Form the bun

Punch down the risen dough and divide into one piece (this recipe is scaled to make one bun). Flatten the dough into a disk, place filling in center, pleat and seal at top to form a smooth bun.

Steam

Place bun on a small parchment square in a steamer. Let rest 10 minutes for a short second rise. Steam over medium-high simmering water for 10–12 minutes with the lid slightly ajar at the end for 1 minute to prevent condensation falling on the bun. Remove and serve warm.

Make dough

Combine flour, instant yeast and sugar. Add warm milk and oil, mix and knead until smooth (about 5–7 minutes). Cover and let proof in a warm place until doubled, about 40–60 minutes.

Make custard filling

In a small bowl, beat the egg yolk lightly, then mix in condensed milk, custard powder and butter. Gradually add milk to reach a soft but pipeable paste consistency. Taste and adjust sugar if desired. Chill briefly if too loose so it firms up slightly.

Assemble bun

Divide dough into one portion. Flatten into a disk, place custard filling in center, wrap and seal. Place on parchment in steamer, allow 10 minutes rest for a short second rise.

Steam

Steam over medium-high heat for 8–10 minutes. Let sit 1 minute off heat before removing to avoid soggy tops. Serve warm so custard is soft and slightly runny.

Choose tea

Select your preferred loose-leaf tea: oolong (floral, slightly roasted), jasmine (fragrant), or black (robust). 'Pure tea' here means served without milk; add sweetener only if desired.

Brew

Bring water to just off a boil (about 95°C / 203°F for black; 90°C / 194°F for oolong; 85°C / 185°F for green/jasmine). Place 2 g loose-leaf tea into a teapot or gaiwan. Pour 240 ml hot water over the leaves. Steep: 2–3 minutes for green/jasmine, 3–4 minutes for oolong, 3–4 minutes for black. Taste and adjust steep time for preferred strength.

Serve

Pour into a cup. Serve plain (pure) or add sugar/honey and/or a lemon slice to taste. For 'hot tea' simply serve immediately while hot.