A few weeks ago, I attended a cultural tasting event called, In a Grain of Rice: Food & Culture for South and South East Asia by Asia Society. I was really inspired by the Hakka tea cake (Cha Guo) demonstration by two residents of Tsoi Yuen Village so I attempted to make tea cakes for Chinese New Year.
Since I decided to make the cakes last minute, I couldn’t get my hands on any banana leaves so I used non-stick baking sheets instead. I loosely followed two recipes, one for salty cha guo and one for peanut filling cha guo. I would rate my creations B-. I used way too much dried shrimps for the salty version and should have crushed the peanuts to a fine powder. Next time, I know it’ll taste awesome.
Mix cooked dough with the raw dough
See, way too much dried shrimps.