. @0 Y2 T9 u1 P5 W: ^0 U6 e" Z5.39.217.77Ingredients A : . X% T( q! h8 y) J( c" }3 _$ {公仔箱論壇200g bean paste (or lotus seed paste) 7 s9 \; V# L; P# G公仔箱論壇300g yam flesh (cleaned, sliced) 2 R4 z: A: [( y3 o$ T+ f, i8 x9 i6 W5.39.217.7780g caster sugar% n3 y' f1 |, K3 j7 s' \
60g cooking oil 1 N8 d/ N- B8 a! l公仔箱論壇3 tbsps coconut milk powder / santan powder & a% C# z. Y$ P400ml water $ G- _7 a* x4 I% Q5.39.217.775 @3 ^# \6 g9 H7 ~7 ^ Ingredients B : * y( r1 E% F) E% J8 a: s1/2 tbsp agar-agar powder 3 P8 d/ j b( q8 C* c5.39.217.771/2 tbsp jelly powder ) |& i9 G7 f; s! {1 \tvb now,tvbnow,bttvb1 tbsp sugar (mix the above 3 ingredients together) + p, W8 [, f# o7 q; L# rTVBNOW 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。Special Utensil:tvb now,tvbnow,bttvb, b3 [) y7 Y) t7 p9 J# u: y
15-20 Chinese tea cups公仔箱論壇7 `9 J9 ~8 E$ z) ], J
5.39.217.77% L t% q Q( U7 A/ \' o/ o Method:5.39.217.77+ }' N6 j, p! C
01. Steam the sliced yam, mash into paste while it is still warm. + i. Y0 I' L: C3 o6 g5.39.217.7702. 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. * F. Q" u1 Q- b1 Z, c5 F/ x03. 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 # j3 v, ~! {2 uplace it into the Chinese tea cup. Place them on the table for use later. ) ^% h& _5 g2 T9 r2 y& n3 p5.39.217.7704. 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. / d3 W3 i2 @% h" x# }/ qtvb now,tvbnow,bttvb ( y0 M* e; V# w9 f+ K. r7 Ntvb now,tvbnow,bttvb
