Not the same, Hakka Dumplings/Cha-Guo . 不一樣的客家茶果

Not the same, Hakka Dumplings/Cha-Guo . 不一樣的客家茶果

I do not eat Hakka Dumplings/Cha-Guo often, but remember very well the taste of it as I like very much the food made of Glutinous Rice Flour.  I have eaten quite a lot of Cha-Guo, savory and sweet, these days as I tried to develop a recipe which Cha-Guo could stay soft and chewy at room temperature for days.  And I made it....Even those who do not like Cha-Guo said it tasted super good.

我不常吃客家茶果，但卻記得很清楚那味道，原因之一是我頗愛吃糯米粉造的食品。這一兩個星期來，我吃了我這輩子吃過最多數量的茶果，有咸的也有甜的，因為我想造到合自己口味，而又放在常溫兩三天都仍保柔軟可口的茶果。我做到了……就連不愛吃茶果的，吃過也說怎麼這麼好吃！