Tea for Twenty

Posted from Ho Man Tin, Kowloon, Hong Kong.

Continuing on Day 1 of our fantastic culinary tour of Hong Kong, a little before noon, we headed over to Pearl’s uncle’s house. He was the father of the groom, and they were holding the traditional pre-wedding ceremony.

In this ceremony, the bride and groom serve tea to their parents, and then in turn to each of the elder family members present. Pearl and I weren’t personally served, as Pearl is only a cousin of the groom, but her parents were. It was a bit awkward for me (there are several pictures of me as the only non-Chinese in the very crowded condo).

While we were waiting for the Bride and Groom to show up (they were at the Bride’s parents’ going through the same ceremony) we had plenty of snacks and appetizers. At this point, I was going on only about 2 hours of sleep in the last 40+, so you’ll have to forgive me for not capturing everything.

There were some wonderful pecan cookies, a bit more like shortbread than you usually find here in the US:

Pecan Cookies

As well as these great lotus seed pastries. Lotus seed is a very common filling for cakes and sweets in Hong Kong. It is very sweet, and has the texture of a hard-boiled egg yolk.

Lotus Seed Pastries

Lotus Seed Pastries

And my personal favorite is these sesame seed balls. They are white rice-dough, almost the same texture as mochi. The centers are filled with a sweet black sesame-seed paste. They’re boiled in water, sometimes with sugar and some ginger, making a very light broth, and served warm. I have some in the freezer that I think I’m going to have to pull out now….

Sesame Seed Balls

Sesame Seed Balls