Saw this Longan Oolong Tea Cakes recipe in a local magazine Women’s Weekly before the Chinese New Year holidays. The original recipe was to use fresh lychees but I changed it to dried longan from my pantry instead. I think this is a perfect combo with Chinese tea. So I quickly baked them in one of the weekends during my holiday break. The original recipe stated that this recipe would yield 10 mini cakes but I managed to get 35 using different mini moulds. As I don’t quite like the idea of keeping cakes for long, very most 3 -5 days. I gave some away and kept 10 pieces of these tea cakes for ourselves. The cake had a crusty top just after baked with an after taste of dried longan but not much of the Oolong flavour. Next time I’ll add some chopped walnuts in the cake to give little crunch.
Enjoy and hope you have a wonderful week ahead!