Follow our steps to make the best Rice balls in Keemun Rose Tea 

INGREDIENTS:

1. Black Sesame Rice Balls x 1 pack
   *Our recommended rice ball:
   Handmade ones from Fook Yuen near Fortress Hill MTR station)
2. Keemun Rose x 15g
3. Rock Sugar x 1 slab

 STEPS:

1. Cook rice balls in boiling water until they float.
2. In the meantime, slow cook Keemun Rose in a pot under low heat with 1.2L boiled water for about three minutes, or until the liquid becomes a dark amber colour. 
3. Add a slab of rock sugar to taste. Add more sugar if necessary. 
4. Drain the rice balls and divide into bowls. Pour over with tea mixture. Serve hot.