Fruity iced tea and chilled steamed rice cake
In this energizing summer recipe, tart kumquats, acid limes and sweet honey balance the light aroma and flavor of green tea.
This delicious iced brew deserves to be paired with a lip-smacking snack like delicate purple cake covered in snowflakey coconut.
When treating anyone, this combination makes for a replenishing moment during summer’s hottest stretches.
Iced Green Tea with Kumquat and Lime
Ingredients: (for a 300 ml glass)
3g green tea (one tea bag)
35g freshly-squeezed kumquat juice
35g freshly-squeezed lime juice
Honey (or sugar) to taste
Directions: Cool boiling water to 85°C. Steep tea in 100 ml of water 5 minutes. Pour fruit juice ingredients and sweetener into glass. Fill 90% of glass with ice; slowly pour hot tea onto the ice cubes. Stir well.
Cold, Steamed Rice Cake
Ingredients: (for 2-3 people)
160g peeled purple sweet potato 100g rice flour
50g tapioca 75g sugar
110 ml milk 300 ml water
Coconut flakes (for garnish) Vegetable oil
~ Peel and cut potato into small pieces. Blend in blender with all other ingredients (except coconut) into thick liquid.
~ Oil heatproof square container. Fill with mixture to about 3 cm.
~ Preheat steamer; steam container over medium-low heat for 30 minutes. Remove from heat, cool completely, then refrigerate.
~ Cut cake into small pieces, sprinkle with coconut and serve.
Spread water on the knife when cutting the cake so that the knife will not stick.