Hakka Cha Guo Hong Kong Tea Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I wanted to share something from Florence creation's that are ethnic to her culture (Hong Kong), so I hope you do enjoy these tea cakes filled with either coconut, mung bean, or a peanut filling. Ingredients:
*no times were given, so it's best guess, nor is the yield given. |
note |
red one has peanut filling. |
purple one has yam filling. |
green one has coconut filling. |
orange one has mung bean filling |
ingredients: (8 pieces 5cm diameter) |
skin |
100g glutinous rice flour |
40g rice flour |
90ml water |
1/4 tsp of salt |
fillings |
coconut filling |
(enough for 16 pieces) |
150g grated coconut |
2 tbsp water |
55g palm sugar (chopped up to small pieces) |
10g -15g sugar or rock sugar (chopped to small pieces) |
1/2 tsp sugar |
2 tsp corn oil |
coloring of your choice |
mung bean filling |
(more than enough for 16 pieces) |
200g yellow split mung beans |
85g castor sugar |
1/2 tsp salt |
2 tbsps oil |
1/4 - 1/2 cup fried shallots |
water |
peanut filling |
(enough for 10 pieces) |
100g peanut |
40g sugar |
1 - 1.5 tbsp water |
Directions:
1. Skin:
2. Method:
3. 1. Put all ingredients into a mixing bowl and mix till dough is crumbly.
4. 2. Remove 60g of the dough and divide into 3 portions. Press and flatten each portion and cook it in a pot of boiling water till dough floats to the top.
5. 3. Add the cooked dough to the raw dough and knead till smooth.
6. 4. Divide dough into 8 portions (which is about 28g each). Flatten it into a round disc and wrap in 2 heaped teaspoons of the fillings.
7. 5. Place molded cha guo onto a piece of oiled banana leaf.
8. 6. When all the cha guos are shaped, steam them in a wok with boiling hot water over medium heat for 4 minutes covered. After 4 minutes, remove the wok lid to release steam, then re-cover and steam for another 3 minutes over a medium fire, until the guos are cooked. Remove the guos from the wok and brush them with a little cooked oil to prevent them from sticking together. Serve when cool.
9. Fillings:
10. Coconut Filling:
11. Put 2 tbsp water in a saucepan, add in both sugars. Cook over low heat till sugars dissolved. Add in the grated coconut and cook till a little dry or to your liking.
12. Mung Bean Filling:
13. (more than enough for 16 pieces)
14. Soak dry mung beans in water for about 1.5 hours. Steam the yellow split mung beans until soft (about 20 - 30 minutes). Mash with a the back of a spoon. In a non-stick wok, fry the diced shallot in oil. Leave aside to cool. In a bowl, mix the mashed split peas, salt, fried shallot, oil and enough water to form a soft dough.
15. Peanut Filling:
16. (enough for 10 pieces)
17. Dry fry peanuts in a wok over medium low heat till peanuts are cooked. Remove the outer membrane and let cool. Pound the cool peanuts till fine with coarse bits. Add in sugar and water, mix well to form the filling.
18. Notes:
19. 1. Use rice flour to flour your hands when working on the dough.
20. 2. Work on floured (with rice four) surface.
21. 3. I added coloring to the 90ml water before adding them to the flours.
22. url:
23. /2008/10/hakka-cha-guo.html
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