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01. Steam the sliced yam, mash into paste while it is still warm. : P( N4 h6 I' M0 R% E' @- _0 M* u5.39.217.7602. 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.tvb now,tvbnow,bttvb! t" B7 x/ b5 J' u7 Y
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, and5.39.217.76% W) ^6 L; {1 Y. V9 k
place it into the Chinese tea cup. Place them on the table for use later. 1 y7 o4 U# _9 q! C7 f6 W5.39.217.7604. 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." E& m% j& k3 W$ ?2 _; c2 r/ H" o# [