9 ^' W8 G8 x$ K& v$ lTVBNOW 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。Ingredients B : # F, B' h( F, G8 Z- l1/2 tbsp agar-agar powdertvb now,tvbnow,bttvb! Y0 ]& `, i: n3 d, x7 C6 I
1/2 tbsp jelly powder4 j! U- s) I& i
1 tbsp sugar (mix the above 3 ingredients together) 3 ^: N- Q5 C R5 B& N, |Special Utensil:5.39.217.76 I+ X+ S9 T: k; Q: [
15-20 Chinese tea cups 0 g5 I" B7 r/ {1 G8 @3 z/ h8 Z3 w: k6 K Method: * w6 X5 Y* `' T2 |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。01. Steam the sliced yam, mash into paste while it is still warm.tvb now,tvbnow,bttvb" a0 R8 p' G9 g3 a+ [1 {; S' M/ F
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. . t3 _& {# }/ M# `! w公仔箱論壇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 : h" k$ V( L9 [; Q* d! |0 oplace it into the Chinese tea cup. Place them on the table for use later. 4 x% I6 b: \, a5 d" u. @9 o公仔箱論壇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. : j+ i$ ^& G2 I8 [5.39.217.765.39.217.76, ?1 E2 D0 G/ V, J3 k5 ~" z% \