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1
Cover the base of the tin with aluminum foil to ensure no water seeps in.
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2
Break the biscuits into small pieces and mix with butter.
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3
Then pack on the bottom of a mold.
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4
Leave all ingredients at room temperature to soften.
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5
Grind the tea leaves as fine as possible in a blender or mortar.
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6
Place all ingredients in the listed order into a bowl and mix well each time.
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7
Add the ground tea leaves, as is, and mix into the batter.
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8
Pour Step 3 into the tin with the biscuit base.
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9
Place in a baking tray half filled with boiling water.
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10
Steam-bake in oven preheated to 160C for 45 ~ 50 minutes.
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11
Turn off the oven and leave the cake for about 20 minutes to prevent shrinking.
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12
Insert a wooden skewer to check if it is finished.
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13
If it comes out clean, then it's done.
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14
Put ingredients in another bowl and put this on top of the oven to melt in residual heat.
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15
Or add the chocolate to a cup of hot milk tea.
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16
Add cinnamon power and mix well.
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17
Cool down to body temperature.
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18
Remove the cake from the tin and pour the chocolate sauce on top.
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19
Chill in the fridge for more than a night.
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20
As you chill longer, it turns into a delicious and dense cake.
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21
The best time to eat will be after 2 days.
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22
You can also freeze this cake.
