, W. s' @2 p5 [2 t# B% y$ yTVBNOW 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: + x2 |) t! h i/ w* v2 K4 rtvb now,tvbnow,bttvb01. Steam the sliced yam, mash into paste while it is still warm.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。3 l. D2 Y9 Y$ u; l/ n$ \- P
02. 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. 4 o6 M3 s$ Z [' ~! \) i/ v5.39.217.7603. 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 Y n' X2 s. t0 ?7 k5.39.217.76place it into the Chinese tea cup. Place them on the table for use later.. `) o9 d# o) w* p4 R
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. ! |& L4 |. }+ z6 c/ n9 Z8 {5 ZTVBNOW 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。5.39.217.76; p% o s5 z4 I7 y* j# N