What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7403648 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Tea-smoked Congee

Soups and Congees

Tea-smoked Congee
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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720