Today on the full moon day of March, show your skillful skills to make a fragrant and fragrant honey bee tea to present to the altar of your ancestors!
Bee tea is considered as a dish close to the Hanoians. The soft, sweet, honey-colored tea with the warm and fragrant spicy flavor of old ginger always makes people enjoy a feeling of passion to surprise. If you like to eat bee tea, you can refer to how to cook bee tea of Tran Ly (Hanoi) below: Resources To make 2 dishes of tea, about 300g of glutinous rice should be used, so it is recommended to use sticky rice with high plasticity (sticky rice with yellow flowers). 50-60g molasses brown sugar. Some white sesame seeds. 7g fresh ginger. Making 
The rice is blooming, soft and juicy, but not crushed, it is sweet, sometimes ginger flavor, especially without the rice. Soak and wash rice the way we normally soak sticky rice. Rice after being washed clean, stirred with a little salt and then cooked sticky rice. Eat twice to make the sticky rice seeds bloom and plump for a long time. That will yield about 500g of sticky rice after serving. Divide the amount of sticky rice in half because 1 dish of bee tea will use 250g of sticky rice (should make each dish). Simmer 50-60g molasses sugar with 50g water to dissolve completely. When the sugar is melted, add 7g of freshly shaved peeled ginger and continue to boil. 
Use sugar from molasses is best because it is fragrant and beautiful in color. Put sticky rice in the ginger sugar mixture, quickly use chopsticks to spread the sticky rice and soak it evenly. Increase the heat a little and stir continuously until the sugar water is drained into the sticky rice seeds and the sticky rice seeds are slightly tightened. Quickly empty the plate. Do the same with the rest of the sticky rice. That’s it for the divine bee tea. Don’t forget to sprinkle the fragrant roasted white sesame seeds! Wish you all success with bee tea!
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