This is an original recipe I came up with. Having been inspired by Japanese bean curd artisans, I wanted to make flavoured bean curd that would represent Chinese culture. Therefore I chose tea flavours that I felt represented China's rich tea culture; green tea, pu‘er, and the sweetly floral chrysanthemum.
Pu’er tea leaves½tsp
Green tea leaves½tsp
Chrysanthemum tea leaves½tsp
Water90ml (3fl oz / ⅜cup)
Plain (unsweetened) soy milk625ml (20fl oz / 2½cups)
Salt to taste
Place tea leaves in separate bowls. Add 1 Tbsp water to each bowl and leave tea to steep for 5 minutes. Strain teas and set aside. Reserve tea leaves if making decorative spring rolls squares (see next step).
To make decorative spring roll squares, trace out the Chinese character for tea with flour paste on surface of spring roll squares. Dab reserved tea leaves on and bake in a preheated oven at 120°C (250°F) until golden brown. Set aside.
Mix the water used to steep the pu’er tea leaves with 200ml (7fl oz) soy milk, 3 egg whites and 2 egg yolks. Season to taste with salt and mix well. Repeat step for green tea and chrysanthemum tea, remaining soy milk and eggs.
Pour 60ml (2fl oz / 4Tbsp) pu’er tea-flavoured soy milk into 3 serving cups (each with a common coffee cup capacity) and steam for about 10 minutes. Remove and gently pour in 60ml (2fl oz / 4Tbsp) of green tea-flavoured soy milk. Steam for another 10 minutes. Lastly, add 60ml (2fl oz / 4Tbsp) chrysanthemum tea-flavoured soy milk and steam for a final 10 minutes.
Remove bean curd from heat and leave to cool slightly. If using, place decorative spring roll squares over bean curd and serve immediately.