Entree: China – Tibet – ཙམ་པ ➤ tsam-pa (Roasted barley flour that is mixed with butter tea or hot liquid into a dough or porridge staple)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 1 hr 5 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) roasted barley flour (tsampa)
- 2 tbsp (12 g) strong black tea leaves (for tea concentrate)
- 3 cups (720 ml) water (for brewing tea)
- 4 tbsp (60 g) yak butter or unsalted butter
- 1/2 tsp (3 g) salt
- 2 tbsp (30 g) sugar or rock sugar, optional
- Extra roasted barley flour for dusting and adjusting consistency as needed

Instructions

1. Make a concentrated tea: bring 3 cups (720 ml) water to a boil, add 2 tbsp (12 g) black tea leaves, reduce heat, and simmer 5–8 minutes. Strain the brew to yield a strong tea concentrate.
2. To prepare traditional butter tea (po cha): while tea is hot, whisk in 4 tbsp (60 g) butter and 1/2 tsp (3 g) salt until emulsified. Add sugar if using. If you have a churn or blender, blend briefly to create a smooth, milky emulsion.
3. Place 3 cups (360 g) roasted barley flour in a large bowl. Gradually add the hot butter tea a little at a time, mixing with a spoon or the back of a wooden spatula, until a workable dough forms. For a firmer dough (traditional hand-tsampa), use less liquid; for a porridge, add more hot tea or water to reach desired consistency.
4. Knead lightly in the bowl or on a clean surface—tsampa is traditionally mixed and pressed by hand—adding extra flour to prevent sticking. Form into a single large roll or divide into 4 portions and shape into balls.
5. Serve warm or at room temperature. Eat by tearing off pieces by hand or dipping the dough into butter tea; leftover tsampa can be reheated with a little hot tea or water to loosen it into a porridge.