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The Hakka Lei Cha Recipe, also known as Tea Rice or 'Thunder' Tea, is a traditional Hakka dish that involves pounding tea leaves. In the past, the herbs used to make Lei Cha soup were pounded with a large mortar and a long stick made from a guava tree. However, nowadays, most people use a blender to make the soup as it is more convenient.
My mother's favorite Hakka dish is Lei Cha, but she doesn't make it often because it requires a lot of work. If you're interested in trying to make it yourself, watch the video to learn about the process and some shortcuts you can take. If you prefer not to cook, I can recommend the best places to get Lei Cha in Kuala Lumpur.
In addition to the labor required, the challenge of finding certain herbs is another reason why my family doesn't make this dish more frequently. There are some herbs that are hard to find in stores, which is why we choose to grow them in our organic garden.
UTENSILS
COOKING INSTRUCTIONS
Hakka Lei Cha / Tea Rice 擂茶
By: Sara Khong
List of ingredients, step-by-step instructions, and helpful kitchen tips. Even though it requires effort, I enjoy preparing this dish with my mother to honor our family tradition.
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Hello there! My name is Sara. I am of the belief that maintaining a healthy diet involves sticking to traditional cooking methods. I prefer to use fresh ingredients and natural seasonings when I cook.
In order to accommodate our hectic schedule, I modify traditional recipes by incorporating scientific principles and utilizing modern kitchen gadgets to make simple, nutritious, and delicious dishes.
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