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Soups and Congees
2 Tablespoons Lapsang Souchong dry tea leaves
1 cup glutinous rice flour
2 Tablespoons granulated sugar
1. Boil the tea leaves with one cup of water for three to five minutes, then strain the leaves and discard them or use them to make some tea.
2. Bring 6 cups of water to the boil, add the tea water, rice flour, and the sugar, and reduce the heat and simmer for twenty to thirty minutes until thick. Pour this into individual rice bowls, and serve.