Follow our steps to make the best Rice balls in Keemun Rose Tea
Black Sesame Rice Balls x 1 pack
*Our recommended rice ball:
Handmade ones from Fook Yuen near Fortress Hill MTR station)
- Keemun Rose x 15g
- Rock Sugar x 1 slab
- Cook rice balls in boiling water until they float.
- 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.
- Add a slab of rock sugar to taste. Add more sugar if necessary.
- Drain the rice balls and divide into bowls. Pour over with tea mixture. Serve hot.