( h T& ?3 ^) d) e" P5.39.217.76Ingredients B :" I" B& C" g b: s0 C, Y D8 a
1/2 tbsp agar-agar powder2 i4 q4 U) F9 y% }- B
1/2 tbsp jelly powder - ~+ Q( E+ B: r# b* ttvb now,tvbnow,bttvb1 tbsp sugar (mix the above 3 ingredients together) b! D ~/ J' n" J$ @- b% M2 D+ B* Q公仔箱論壇Special Utensil:2 B V: ~5 V+ Z
15-20 Chinese tea cups - B7 y* K# b0 m: } 4 a: M& K5 G# [- h* gTVBNOW 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。Method:tvb now,tvbnow,bttvb. ~/ P2 ?' ~. N5 t# i5 p2 X, K- d/ L
01. Steam the sliced yam, mash into paste while it is still warm. + r) B* _: y0 N+ T02. 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. 3 Z3 m7 A! [ o6 m: | k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, andtvb now,tvbnow,bttvb* t$ ~& T o0 R
place it into the Chinese tea cup. Place them on the table for use later.4 @, I, k. u/ v
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,bttvb1 l/ t3 ^ E* x