; {2 x9 Q/ b7 u1 ~% F" V5.39.217.76Ingredients B :5.39.217.76( D# ^4 n/ Z$ t3 R+ x$ C
1/2 tbsp agar-agar powder ' }& S" @, S! y8 Etvb now,tvbnow,bttvb1/2 tbsp jelly powder ) R3 J) k/ c* C5 k' j @TVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。1 tbsp sugar (mix the above 3 ingredients together) 0 H# j0 `2 \9 w* U WTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。Special Utensil: 8 L; i/ F+ k8 q/ I( ~tvb now,tvbnow,bttvb15-20 Chinese tea cups $ ]2 m; Q- I, d. [" b7 @tvb now,tvbnow,bttvb 7 g; X. U) Q# T2 y/ T1 p# GMethod:6 |' E* {% I) i8 o0 a9 E _
01. Steam the sliced yam, mash into paste while it is still warm. ) @% a) Y4 O4 ltvb now,tvbnow,bttvb02. 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. , w! n; ?3 h0 ^/ f& p) b* O公仔箱論壇03. 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 : M5 P7 ]7 y' ]' S$ p0 D0 \place it into the Chinese tea cup. Place them on the table for use later.tvb now,tvbnow,bttvb, H2 J9 @7 n1 i+ R; d
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. 5 z6 V; A/ w" f( n* @+ ]' V公仔箱論壇5.39.217.768 l4 {+ P" `% ~- n& E5 X5 o* [