tea cakes

Cantonese Cha Guo (茶粿), or “tea cakes,” are a delicious savory treat made with sticky rice flour and stuffed with a savory pork filling featuring dried shiitake mushrooms, dried shrimp and daikon radish.

Cantonese Cha Guo (Savory Rice Cakes)

zong

dried shiitake mushrooms ((about 15 grams))

shrimp ((25 g))

vegetable oil ((75 ml, divided))

pork ((115 g))

Shaoxing wine ((10 ml))

daikon radish ((680 g, coarsely grated))

scallions

sesame oil

oyster sauce

salt ((divided))

½ teaspoon sugar ((2 g))

white pepper

cornstarch

mushroom soaking liquid

glutinous rice flour

all purpose flour ((125 g))

tapioca starch ((35 g))

water ((470 ml))

sesame seeds ((to garnish))

Prepare the zong leaves by soaking them overnight, rinsing them, and cutting each of the six leaves into four 3- to 4-inch squares. If you can’t find these bamboo leaves, then you can use parchment paper as a substitute.

Soak your dried shiitake mushrooms in a bowl of hot water and place a small plate on top to ensure they are fully submerged for 30 minutes. Cut the stems off the mushrooms and discard them. Return the mushrooms to the water if they still seem dry inside, since thicker mushrooms will take longer to rehydrate. Finely chop the mushrooms and set aside, reserving the water you used to soak them.

Soak your dried shrimp in hot water for 30 minutes. Pour the shrimp out into a strainer and give them a quick rinse before chopping them.

Heat 5 tablespoons (75 ml) vegetable oil in a frying pan or wok on medium low heat. Scoop out about 2 tablespoons of the heated oil and set aside for brushing the cha guo after they come out of the steamer.

Add the dried shrimp to the oil and stir-fry until fragrant, about 30 seconds. Next, add the ground pork and stir-fry for another 30 seconds, or until it is opaque. Stir in the chopped shiitake mushrooms and the Shaoxing wine.

Next, add the grated daikon radish, chopped scallions, sesame oil, oyster sauce, 1 1/4 teaspoons salt, sugar, and white pepper. Cook on medium low heat until simmering and continue to simmer for another 3 to 4 minutes, or until the daikon radish is just tender.

Combine 2 teaspoons cornstarch with 1/4 cup of the reserved mushroom soaking liquid, being careful to avoid any dirt or sediment that may have settled on the bottom of the bowl. Add to the wok, and continue to cook and stir until all standing liquid has evaporated, about 2 minutes. Set aside and let cool completely.

In a large mixing bowl, combine the glutinous rice flour, all purpose flour, tapioca starch, and the remaining 1 teaspoon salt. Gradually stir 2 cups of boiling water into the dry mixture and continue mixing with a rubber spatula or wooden spoon until a dough begins to form. Once the mixture is cool enough to touch, knead the dough into a smooth ball. Add extra glutinous rice flour 1 tablespoon at a time if the dough is too sticky to knead. Once smooth, cover the dough in the bowl with an overturned plate, and let it rest for 20 minutes.

NOTE: Don’t be thrown off by the amount of dough in the photographs. I made half a batch of dough in these photos, because I decided to freeze the other half of the filling to save for Chinese New Year, when I’ll be making another half batch of fresh dough!

Divide the dough into 24 equal pieces about 45 g each, and keep them covered with a clean, damp kitchen towel to keep them from drying out while assembling the cha guo. I recommend using a digital scale to keep the cha guo rice cakes uniform in size.

Press each small ball of dough to form a flat disc. Use a rolling pin to roll out the edges of the disc until it is about 3 ½ to 4 inches in diameter. It’s important to make the edges of the disc slightly thinner than the middle, or you will have too much dough on one side after you pinch and close the edges.

Next, put 35 g of filling in the middle of the dough disc. Use a spoon to press the filling together into ball so there are no air pockets in the filling. Here, you can again use your kitchen scale to measure how much filling you are using for each cha guo rice cake in order to achieve a uniform size.

Next, pinch the dough around the edges of the disc until the opening is closed. The side of the cha guo tea cake you just closed will be the bottom, so no need to worry if the seam is not smooth. Just make sure it is closed and does not leak.

Next, brush your reserved “cooked” vegetable oil on one of your cut zong leaves and also on the bottom of the cha guo, and place the cha guo onto the leaf. Gently press until it is flattened slightly.

Place the cha guo in a bamboo steamer or metal steamer, ensuring that there is at least an inch of space between each one. You should be able to fit 4 to 5 cha guo rice cakes on one level. Stack your bamboo steamer levels to steam more tea cakes in one batch. Steam your cha guo rice tea cakes in batches for 10 minutes each.

Once done, sprinkle a pinch of toasted sesame seeds on top of each rice cake and gently press them in place. Use a basting brush to lightly brush some of the cooked oil you reserved earlier over each cha guo to prevent them from drying out.

Remove the cha guo to a plate and serve them warm anytime! You can also let them cool completely and freeze them on a plate, placing a layer of plastic or parchment paper between each layer. Keep them in an airtight freezer bag for up to 1 month.

These Russian Tea Cakes are a holiday favorite cookie recipe that melt in your mouth! 

Russian Tea Cakes

butter, room temperature

sugar, divided

salt

vanilla extract

all purpose flour

pecans

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, 1 cup of powdered sugar, salt, and vanilla until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour mixing until the mixture holds together. Stir in the nuts.

Using a small (1- tablespoon) cookie scoop portion out the dough and roll into 1- inch balls.

Place the balls onto the prepared baking sheet and bake for 10-12 minutes until completely set and lightly browned on the bottom.

Allow the cookies to cool on the baking sheet for 2-3 minutes, until they are cool enough to handle, but still warm.

Place the remaining cup of powdered sugar into a bowl and roll each warm cookie in the powered sugar to coat. Transfer to a wire rack to cool completely.

These unassuming little cakes hold a lovely surprise in the centre - a gooey apple custard.

Apple and custard tea cakes recipe

butter,

(1/2 cup) caster sugar

vanilla extract or vanilla bean paste

eggs

(1 1/3 cups) self-raising flour

milliliters (1/3 cup) milk,

Icing sugar, to serve

15.00 gm custard powder

10.00 gm caster sugar

185 milliliters (¾ cup) milk

125.00 ml mashed apple slices pie fruit

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5348771529001-6258895689001

Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking

Spiced hot cross buns

strong white flour

sachets easy-blend yeast

caster sugar

milk

unsalted butter

cinnamon

½ tsp mixed spice

nutmeg

currant

tbsp plain flour

sugar

Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.

Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.

Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.

When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

These almond poppy seed tea cakes are buttery and light with a crunchy crackly exterior. Baked in a muffin pan, the delicate tea cakes are simple, but they taste fancy and are perfect for a tea party. 

Almond Poppy Seed Tea Cakes

Tablespoons (30 grams) unsalted butter, melted

(125 grams) all-purpose flour (spoon & leveled)

poppy seeds

baking powder

baking soda

Tablespoons (85 grams) unsalted butter, softened to room temperature

(100 grams) granulated sugar

eggs,

(60 grams) sour cream

almond extract

(120 grams) confectioners’ sugar

juice

almonds

To prepare the pan

Preheat oven to 350°F (177°C). Whisk melted butter and 1 Tablespoon of granulated sugar together. Using a pastry brush, brush it into each cup of a 12-count muffin pan. This creates the wonderfully crisp exterior that makes these tea cakes so special.

Make the cakes

Whisk the flour, poppy seeds, salt, baking powder, and baking soda together. Set aside.

In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that&#8217;s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until combined. Do not overmix. The batter will be thick.

Spoon the batter evenly into each prepared cup (about halfway full).

Bake for 14-15 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean. The tea cakes may have tall bumps in the very center. Remove cakes from the oven and immediately invert the pan to release the cakes. They won&#8217;t sit flat because of the bumps, but that&#8217;s what makes them so charming! Let the cakes cool, bottom side up, for at least 10 minutes before drizzling with icing.

Make the icing

Whisk the confectioners’ sugar, 1 Tablespoon lemon juice or milk, and almond extract together until smooth. Add another Tablespoon of lemon juice or milk to thin out if needed. Drizzle over cakes before serving. If desired, garnish with sliced almonds.

Cover and store leftover tea cakes at room temperature for 1-2 days or in the refrigerator for up to 1 week.

I skipped the almond extract and added orange extract and zest and they were delicious. Didn’t have poppy seeds so used chia instead. Love these!!! My favorite recipe on your website!

These were delicious! I made them today for Mother’s Day (to celebrate myself, I guess). The kids loved them, too. Thank you!

So glad I tried this recipe!!
Easy to make, quick and makes a delicious taste treat!
Love learning the tip to prepare the pan with the butter and sugar mixture. Makes a yummy crust on tea cakes!

Made this for the baking challenge.  I love how easy this recipe is.  So light and tasty!

Made these for a tea party, they are perfect! I used the glaze w/lemon :)

These tea cakes are not only easy to make and delicious-but cutesy as well. I’m becoming “addicted” to Sally’s recipes!

Fun, easy, and delicious!  These are a crowd-pleaser even without the icing.

I made 1/2 a recipe of these and they came out beautifully. I like that these are not too big (like muffins). Next time I will make the full recipe. Thanks Sally for sharing your recipes with the world. I’ve tried a number of recipes from your site and have shared your recipes with others.

I have these little minis in the oven now! All your recipes are phenomenal so I don’t doubt that these will be amazing!

Sally, thank you so much! I made these for our little sweet treat after dinner and they are delicious!!! My husband had 3! 
Love your recipes! 
I’ll try this recipe as a bundt cake… we’ll see… 
Thank you again.
As a rookie baker I appreciate so much how your recipes explain every step. Very thankful for this site!

Fill the house with the beautiful aroma of freshly baked apple tea cake, then slice and enjoy!

Apple tea cake

apples

lemon juice

5.00 gm ground cinnamon

self-raising flour

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5582674452001&=domain=taste

5348771529001-5582674452001

Old Fashioned Southern Tea Cakes is a classic, vintage recipe. A cross between a cookie and cake, not too sweet, and utterly delicious.

Old Fashioned Southern Tea Cakes

butter (softened (2 sticks))

eggs (room temperature)

buttermilk

all-purpose flour

vanilla

Using a hand or stand mixer, cream the butter until soft and pale yellow in color.

Gradually add the sugar to the butter, beating well.

Next, add the eggs one at a time, beating well after each addition.

Add the buttermilk and beat well again.

In a medium bowl, combine the flour and soda.

Turn the mixer down to the slowest speed and gradually add the flour and soda mixture into the creamed mixture.

Add in the vanilla.

Shape the dough into a round or rectangle, cover with plastic wrap, and chill several hours or overnight.

Preheat oven to 400 degrees. Lightly grease two cookie sheets.

If you chill your dough overnight, remove it from the fridge about 15 minutes before rolling.

Working with 1/4 to 1/3 of the dough at a time, roll dough to 1/4” thickness on a lightly floured surface.

Cut the dough into rounds using a large biscuit cutter or a drinking glass dipped into flour. Gather the scraps together, re-roll, and cut until all dough is used.

Place the rounds 1 inch apart on lightly greased cookie sheets.

Sprinkle lightly with additional sugar.

Bake for 7-9 minutes or until the edges are very lightly browned.

Remove the cookie sheets from the oven and allow tea cakes to cool for several minutes before transferring to wire racks to cool completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643820335/n2gfbfzdfcn2c9zjednl.mp4

My Old Fashioned Southern Tea Cakes is a classic, vintage recipe. A cross between a cookie and cake, not too sweet, and utterly delicious.

Top 7 tea cakes recipes from across the web

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Top Tags

Cantonese Cha Guo (Savory Rice Cake...

Russian Tea Cakes

Apple and custard tea cakes recipe

Spiced hot cross buns

Almond Poppy Seed Tea Cakes

Apple tea cake

Old Fashioned Southern Tea Cakes

Top 7 tea cakes recipes from across the web

The most viewed tea cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cantonese Cha Guo (Savory Rice Cake...

Russian Tea Cakes

Apple and custard tea cakes recipe

Spiced hot cross buns

Almond Poppy Seed Tea Cakes

Apple tea cake

Old Fashioned Southern Tea Cakes

The most viewed tea cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine