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Traditional lam tea is a beloved beverage cherished by people in many cultures, especially in Northern regions. Known for its comforting and soothing properties, this aromatic tea has been passed down through generations, steeped in rich traditions. The art of making traditional lam tea lies not only in carefully selected ingredients but also in adhering to the Northern standards that ensure its soft and delicious flavor. In this guide, we will delve into the secrets of crafting this delightful drink, exploring each step required to achieve a perfect balance of flavors and a cup of lam tea that truly captures the essence of Northern culture. With a little knowledge and practice, you too can master the art of making traditional lam tea and savor every sip of its soft and delicious goodness.
Prepare
10 Minutes Processing
40 Minutes For
3-4 people
Che lam is considered as a delicious and rustic cake in the northern countryside of Vietnam. Today, Tnhelearning.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
Ingredients for making traditional lam tea
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.
Prepare the ingredients to prepare the tea.
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.
The glutinous rice flour is bought and roasted until fragrant.
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!
Using yellow sugar to cook the sugar water will turn up a beautiful color.
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.
Mix the peanuts in the sugar water and mix well.
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!
Place the tea on a flat surface to cool.
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!
There’s nothing better than enjoying lam tea with a cup of tea!
See more: Tell you how to make gummy candies to treat colds and coughs effectively
Enjoy
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!
Good experience Tnhelearning.edu.vn
In conclusion, making traditional lam tea in accordance with Northern standards that is soft and delicious requires attention to detail and adherence to specific techniques. From selecting the appropriate tea leaves to preparing the ingredients and using the correct utensils, each step contributes to the final desired outcome.
Firstly, choosing the right tea leaves is crucial. High-quality leaves, preferably from the Cameroon region, are recommended for their rich flavor and aroma. Additionally, using fresh water that is free from impurities enhances the taste of the tea.
The process of preparing the ingredients involves boiling the water to the required temperature, typically around 95°C, for optimal infusion. Adding the tea leaves to a clay or porcelain teapot allows the flavors to infuse gradually, resulting in a smooth and mellow taste. Furthermore, the duration of steeping the tea should be carefully monitored to avoid any bitterness or overpowering flavors.
To ensure a traditional Northern-style lam tea, an optional but highly valued step is to add milk and sugar. The milk adds a creamy taste, while the sugar balances the bitterness from the tea leaves. However, the quantity of milk and sugar should be adjusted according to personal preference, as some may prefer a stronger taste, while others would prefer a lighter, more delicate balance.
Lastly, using the appropriate utensils, such as a strainer and teacups, guarantees an authentic Northern experience. Straining the tea removes any loose leaves, ensuring a smooth and enjoyable beverage. Meanwhile, serving the tea in small porcelain cups preserves the warmth and allows for sipping, appreciating the flavors with each gentle sip.
To summarize, making traditional lam tea that meets Northern standards, being soft and delicious, necessitates attention to each step of the brewing process. Starting with the selection of high-quality tea leaves, following the specific brewing requirements, and adding milk and sugar in moderation all contribute to a desired outcome. Additionally, using suitable utensils enhances the overall experience. By following these techniques, one can prepare a cup of traditional lam tea that is not only soft and delicious but also reminiscent of the rich Northern tea culture.
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