# |* z: a! E. \' d公仔箱論壇Ingredients B :5.39.217.76- K! t3 ~1 g w: r J4 A
1/2 tbsp agar-agar powdertvb now,tvbnow,bttvb- D+ Y i5 t2 M- o: D
1/2 tbsp jelly powder " y7 y' g/ n' T& L5.39.217.761 tbsp sugar (mix the above 3 ingredients together)公仔箱論壇+ P+ Y: `' z# c; ~; P) Y& C w
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15-20 Chinese tea cupstvb now,tvbnow,bttvb" B2 @; q8 H; h5 D, S7 d
9 B) `( w; Y" D9 Y3 _6 R) I5 D& j* n Method: 3 K: u/ I, ?/ w! S5.39.217.7601. Steam the sliced yam, mash into paste while it is still warm. 8 {5 q( D. B/ A5 xtvb 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. ! ?# K ~8 [8 {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 . h3 B1 R! c5 {& T4 |- Z( M5.39.217.76place it into the Chinese tea cup. Place them on the table for use later.$ A& X& H) {" \, i
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& P- h% k4 y4 Y3 S* Z. s
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