! n( _' J4 m* u) atvb now,tvbnow,bttvbMethod:5.39.217.76, {( l( ` v7 R" C. A! [1 u- K8 [
01. Steam the sliced yam, mash into paste while it is still warm. % j: w% L8 x& K& i: c0 c5 K" ]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。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. ; l$ Y* B" ~' q* X8 G1 C; I/ N5.39.217.7603. 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 $ s7 x/ S) o- ]" b) TTVBNOW 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。place it into the Chinese tea cup. Place them on the table for use later.5 X% Y( g/ I+ T& _6 d, ~& D; x* Y
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.5.39.217.762 i; \ C8 B- f/ t* D
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