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Lam tea, also known as butter tea or suyou cha, is a traditional beverage that holds cultural and historical significance in the Northern regions. With its rich and creamy flavors, this warm and invigorating drink has gained popularity not only locally but also worldwide. The art of making traditional lam tea, however, lies in following Northern standards to ensure it is soft and delicious. In this guide, we will explore the methods and techniques used by the Northern communities to create a cup of lam tea that is both authentic and irresistible. From choosing the right ingredients to perfecting the brewing process, we will delve into every detail needed to create a flavorful and comforting cup of traditional lam tea. So, join us as we embark on this journey to experience the unique taste and traditions associated with making lam tea in accordance with Northern standards.
10 Minutes Processing
40 Minutes For
Che lam is considered as a delicious and rustic cake in the northern countryside of Vietnam. Today, Creativekindercare.edu.vn will show you how to make traditional green tea in accordance with the North’s standard, flexible and delicious taste. Let’s find out together!
Ingredients for making traditional lam tea
- 200g glutinous rice flour
- 100g dried peanuts
- 50g malt
- 200g molasses sugar
- 50g yellow sugar
- 1 fresh ginger
Note: Molasses is a syrupy liquid similar to honey, is a product obtained from sugar cane, has a golden color, a sweet taste. You can buy molasses sugar at markets, supermarkets, food stores.
How to make traditional lam tea
Step 1Process materials
Fresh ginger you peel and grate. Peeled peanuts are roasted until golden brown, then blown off the skins and pounded them.
Step 2Roasting glutinous rice flour and cooking sugar water
Roasted glutinous rice flour
You can buy ready-made glutinous rice flour at the supermarket to make tea for convenience. You can make your own roasted glutinous rice flour at home by roasting the dough on a hot pan, paying attention to low heat until the dough is fragrant, then turn off the heat.
Cooking sugar water
Put a clean (non-stick) pot on the stove, then bring the yellow sugar and a little water to a boil.
After the sugar water has boiled , you add the malt and molasses and stir well, so that the ingredients blend together.
Finally, you add a little salt and ginger to make the sugar water more fragrant and richer.
Note: To check if the sugar water has reached its maturity, you can dip your chopsticks into the sugar pot and then pull it out. If the draw line turns into a thin, light line, it’s probably ripe. After the sugar water has reached the ripeness, take out the ginger residue!
Step 3Mix flour, peanuts into sugar water
After the sugar is satisfied, you add ¾ of the roasted glutinous rice flour to the sugar. The remaining ¼ of the roasted glutinous rice flour is used to make a “cake shirt” for che lam!
Slowly add ¾ of the roasted glutinous rice flour to the pot of sugar water, then stir with your hands until the dough becomes thick and flexible, then stop stirring. Just remember to add the flour slowly.
After the dough has reached enough plasticity, you put the pounded roasted peanuts into the dough and mix again.
Step 4Casting molds to make tea
First, use ¼ of the dough left in the step and spread on a flat surface (maybe a cleaned table top or tray).
Put the flour mixed with peanuts and sugar water on top and knead this mixture thoroughly.
Next, when the dough is more flexible, you put all of this tea into the mold and let it cool. You can put a little roasted sesame on the surface of the tea to make the taste more delicious.
After a period of 10-15 minutes , the lam tea has cooled down, you can use a knife to cut it into bite-sized pieces. Next, roll the pieces of green tea through the flour so that the pieces of tea do not stick and watery!
Step 5Finished product
The pieces of green tea made in the traditional standard style of the Northern people, after being completed, you can put them on a plate or pack them carefully so they can be used for a long time!
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The freshly baked pieces of lam tea have the sweet taste of sugar, the warmth of ginger, and the fatty and greasy flesh of peanuts . You can eat lam tea and drink a cup of tea at the same time, which is the standard of the North. It’s great, isn’t it!
See more: How to make peanut candy with soft, delicious molasses
Above is how to make the traditional soft and delicious Northern standard tea lam. The steps are very simple, right? Hope you can make your own for your family to enjoy and succeed!
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In conclusion, making traditional lam tea in accordance with Northern standards can result in a soft and delicious cup of tea that perfectly captures the essence of this traditional beverage. By following the steps outlined above, including carefully selecting the tea leaves, controlling the water temperature, and mastering the brewing process, individuals can elevate their lam tea-making skills and create a truly enjoyable tea-drinking experience. Remember to appreciate the nuances of each sip, as the delicate flavor of the tea leaves combines with the richness of the milk and the sweetness of the sugar. Whether enjoying a cup alone or sharing it with loved ones, this traditional tea recipe has the power to bring comfort, warmth, and a taste of Northern culture to every tea-lover.
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