Oriental Afternoon Tea

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


4 - 8 piecesFigo Red Bean Pearl Bun
8 Treasures Flower Tea:
1 - 2 jasmine green tea bag
2 cupsmall chrysanthemum flowers
1 tsprose buds
1 tspwolfberries
4red dates
4 slicesginseng
4 piecesdried longan
350 mlboiling water
12 small pieces rock sugar to taste
Wolfberry Osmanthus Jelly (makes 12 - 16 jellies):
125 gpre-sweetened konnyaku jelly powder
2 tspdried osmanthus flowers
2 tspdried wolfberries, soaked in water until rehydrated
Water (according to instructions on package of konnyaku jelly powder)


  1. Steam Figo Red Bean Pearl Bun according to the instruction on the packaging.
  2. 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.
  3. 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.
  4. 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.
  5. Add konnyaku jelly powder. Stir until the powder is fully dissolved. Turn off the flame.
  6. 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.


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