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01. Steam the sliced yam, mash into paste while it is still warm. s# Y* s# `1 p4 a: ~1 g5.39.217.7602. Pour the yam paste, caster sugar, oil and coconut milk powder intothe wok, mix well. On a medium flame, continue to stir until the pastepulls away from the wok. Set aside. 7 R2 h1 ?% {! K5 w* q8 v03. Divide the bean paste (or lotus seed paste) and yam paste intopieces of 10g, then mix a 10g piece of bean paste with a 10g piece ofyam paste. Shape it into a ball, and 8 E: a3 ?5 V, y2 _) }$ b3 d1 k- b; btvb now,tvbnow,bttvbplace it into the Chinese tea cup. Place them on the table for use later.5.39.217.765 g$ n! F8 P. {# ^1 \. `
04. Pour water into a pot and add the pre-mixed Ingredients B. Switchto a strong flame, and stir continuously until it boils, thenextinguish the flame. Pour the mixture into each of the Chinese teacups, allow to cool, then chill in a freezer. It is then ready to be served.tvb now,tvbnow,bttvb! h8 n! C5 H' w; r* k- K* A