Lahpet yay with Timorese rice milk and ciceritol

Place the pickled tea leaves in a bowl of cold water for a few minutes, then drain and gently squeeze out any excess water. Set aside.

In a small saucepan, combine the jasmine rice, coconut milk, and salt with 200 ml of water. Heat on medium until the mixture approaches a bare simmer. Cook gently for about 15 minutes until the rice is very soft and the liquid has thickened slightly.

Let the rice mixture cool a little, then transfer to a blender and process until smooth. Strain through a fine sieve to get a silky rice milk. You should have about 250 ml of liquid.

Heat a small dry pan over low heat and toast the sliced garlic until golden and fragrant about 2 minutes. Set aside for garnish (yield is optional).

In a small jar, combine the prepared rice milk with a pinch more salt and shake until a smooth, lightly thickened dressing forms.

In a serving bowl, gently massage the tea leaves again with your fingertips to separate them (secret step: they open like a small jungle). Then pour over a good amount of the rice milk dressing — enough so the tea leaves can swim in it.

Let the mixture rest a couple of minutes before swirling through the ciceritol pieces, chopped tomato, and chili slices.