Today’s recipe is a throwback to a more formal age. May we present Figo red bean pearl buns served with 8 treasures’ flower tea and wolfberry osmanthus jelly.
Serve this trio of items as a light and refreshing set for an exquisite oriental afternoon tea that will impress any guest.
Preparation time: 25 minutes
Cooking time: 10 minutes
Servings: 4 - 5
Ingredients
| 4 - 8 pieces | Figo Red Bean Pearl Bun | |
|---|---|---|
8 Treasures Flower Tea: | ||
| 1 - 2 | jasmine green tea bag | |
| 2 cup | small chrysanthemum flowers | |
| 1 tsp | rose buds | |
| 1 tsp | wolfberries | |
| 4 | red dates | |
| 4 slices | ginseng | |
| 4 pieces | dried longan | |
| 350 ml | boiling water | |
| 12 small pieces | rock sugar to taste | |
Wolfberry Osmanthus Jelly (makes 12 - 16 jellies): | ||
| 125 g | pre-sweetened konnyaku jelly powder | |
| 2 tsp | dried osmanthus flowers | |
| 2 tsp | dried wolfberries, soaked in water until rehydrated | |
| Water (according to instructions on package of konnyaku jelly powder) | ||
Method
- Steam Figo Red Bean Pearl Bun according to the instruction on the packaging.
- To prepare the 8 Treasures Flower Tea, place the first 7 ingredients into a 350 ml capacity teapot. Pour in the boiling water and a few pieces of rock sugar to taste. Allow the tea to steep for 5 - 8 minutes.
- Pour hot tea from tea pot into serving cups. Make a second pot of tea by topping up with hot water and rock sugar as needed.
- To prepare Wolfberry Osmanthus Jelly, bring water to a boil in a pot. When water is boiling, lower heat and then add the osmanthus flowers. Simmer for a 2 minutes.
- Add konnyaku jelly powder. Stir until the powder is fully dissolved. Turn off the flame.
- Add 2 - 3 wolfberries to each jelly mould, then use a ladle to scoop the jelly solution prepared in step 2 to fill each mould. Let the jelly cool down for a while at room temperature, then chill in the fridge until the jelly is set.
To find out more about QL Figo Foods products and where to buy them, click here.
