Cherry & Dennis Helper Habitat
Hakka Lei Cha Rice
客家擂茶飯
Recipe overview
Rice, tofu and vegetables are served with a fragrant broth of ground herbs, sesame, peanuts and green tea.
01
Ingredients
Main ingredients
- 240 g uncooked jasmine rice
- 300 g firm tofu
- 150 g long beans
- 150 g choy sum
- 60 g roasted peanuts
- 25 g fresh basil leaves
- 15 g fresh mint leaves
- 1 tsp green tea leaves
Tea broth
- 25 g toasted sesame seeds
- 700 ml hot water
- 1/2 tsp salt
For stir-frying
- 2 tbsp neutral oil
- 3 cloves garlic
02
Tools
- rice cooker
- knife and chopping board
- frying pan
- spatula
- blender or mortar
- kettle
- serving bowls
03
Steps
Step 1
1. Rinse rice until water runs mostly clear and cook it in the rice cooker.
Rinse rice until water runs mostly clear and cook it in the rice cooker.
Step 2
2. Drain tofu and cut into small even cubes.
Drain tofu and cut into small even cubes.
Step 3
3. Trim long beans and choy sum and chop them separately.
Trim long beans and choy sum and chop them separately.
Step 4
4. Mince the garlic and reserve half for each vegetable batch.
Mince the garlic and reserve half for each vegetable batch.
Step 5
5. Toast sesame and peanuts briefly in a dry pan, then cool.
Toast sesame and peanuts briefly in a dry pan, then cool.
Step 6
6. Blend basil, mint, green tea, sesame, half the peanuts and a little hot water into a smooth paste.
Blend basil, mint, green tea, sesame, half the peanuts and a little hot water into a smooth paste.
Step 7
7. Whisk the herb paste with the remaining hot water and salt to make a pourable green tea broth.
Whisk the herb paste with the remaining hot water and salt to make a pourable green tea broth.
Step 8
8. Pan-fry tofu in half the oil until lightly golden on all sides.
Pan-fry tofu in half the oil until lightly golden on all sides.
Step 9
9. Stir-fry long beans with garlic until tender but still green.
Stir-fry long beans with garlic until tender but still green.
Step 10
10. Cook choy sum with the remaining oil and garlic until fully wilted.
Cook choy sum with the remaining oil and garlic until fully wilted.
Step 11
11. Divide cooked rice, tofu, long beans and choy sum among four bowls.
Divide cooked rice, tofu, long beans and choy sum among four bowls.
Step 12
12. Pour hot herb tea broth around the rice and scatter the remaining peanuts on top.
Pour hot herb tea broth around the rice and scatter the remaining peanuts on top.
Common mistakes
- Cook long beans fully; do not serve them raw or undercooked.
- Do not boil the herb tea broth hard or for long; its fresh aroma will fade and the tea may turn bitter.
- Omit peanuts or sesame if anyone eating has an allergy to them.
Tips
Keep the green tea broth separate until serving so the vegetables and rice retain their texture.
