/ f! W8 N* }% x) h$ W/ H/ R OIngredients B :2 E' ?6 H5 ]9 `$ d* s$ ^" N
1/2 tbsp agar-agar powder / K0 \' y8 h$ c公仔箱論壇1/2 tbsp jelly powder 5 p5 R; K4 J0 c5.39.217.761 tbsp sugar (mix the above 3 ingredients together)+ r1 ?. h0 ]# Z& x5 m$ `
Special Utensil: ; b7 L* P# N- F$ _' btvb now,tvbnow,bttvb15-20 Chinese tea cups5.39.217.76( k1 i5 b5 L5 p( M2 k- u
tvb now,tvbnow,bttvb5 K+ t8 @* s+ y S# U4 q Method: * i/ p" y3 s' z2 xTVBNOW 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。01. Steam the sliced yam, mash into paste while it is still warm. x7 H& G% A) b5 U! W1 w7 i$ m02. 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 g% J6 O4 T: \
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: ]6 e8 K; Z3 }. [
place it into the Chinese tea cup. Place them on the table for use later. 1 g5 s. C9 l' u8 Q, H$ h1 _: P04. 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. $ t: z4 l' W, g# [$ F) R# x3 Atvb now,tvbnow,bttvb) @8 J; V) W b0 ?0 X; \: e o