CANDY RED DATE AND WOLFBERRY NATURAL CEYLON GINGER TEA GLASS PAPER

CANDY RED DATE AND WOLFBERRY NATURAL CEYLON GINGER TEA GLASS PAPER

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Kit Piu Yau
Ryan Fung

Be wooed by the high tea spread at the quirky Woo Bar of W Hotel in Hong Kong. Represented by Ryan Fung & Kit Piu Yau .

  • Sub Category Name
    Combo
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1

Ingredients

Red Date and Wolfberry Candy
  • 400ml water
  • 100g dried Chinese red dates
  • 10g dried wolfberry
  • 400g white sugar
  • 50g corn syrup
  • 50g pectin
  • 2g Lota
  • 100g dried Chinese plums, shredded
Natural Ceylon Ginger Tea Glass Paper
  • 600ml Dilmah Natural Ceylon Ginger Tea
  • 300g white sugar
  • 3g Lota
  • 1g Xanthane

Methods and Directions

Red Date and Wolfberry Candy
  • Steam the dried Chinese red dates and wolfberry with water for 1.5 hours. Blend it into a liquid.
  • Boil the above liquid with white sugar, corn syrup and pectin till 120-135°C.
  • Fill it into the half-cycle mould. Cool it down.
  • Then sprinkle with shredded dried Chinese plums.
Natural Ceylon Ginger Tea Glass Paper
  • Heat the Natural Ceylon Ginger Tea, then blend all ingredients together for 30 seconds, rest it at room temperature for 2 hours.
  • Use cling-wrap to cover the tray, then put in the tea and steam it for 30 seconds and dry it in the hot box at 70°C for 3.5 hours.
  • Cut it to be 12 cm x12cm squares. Pack up the “candy”. Dry it in hot box for 1 hour.

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