Poplar nectar milk jelly chewing gum fills the bowl.

Soup base: coconut milk 15g, cream 10g, milk 50g, mango 1, grapefruit granules mixed for milking.

Practice: pour mango coconut juice, put mango grapefruit, put coconut and sago, put mango custard, put fresh stewed flower glue, and finish!

Fill the bowl with peach and rose gum.

Soup base: put the milk into the edible rose, seal and refrigerate 1 hour, and remove the petals.

Practice: spread the bottom of peach pulp, pour in the cool rose milk, put in strawberry custard and rose bam, and add fresh stewed flower glue to finish!

Rose wave: 50 g cassava starch+dried rose petals are shredded and mixed well, then 40g boiling water is poured in, stirred into a flocculent state, kneaded into a ball, boiled in a pot until floating, and cooled.

Milk jelly: 120g milk, 85g cream, 5g gelatin tablets, 6g strawberry powder.

Soak gelatin in cold water until soft, stir the liquid and strawberry powder evenly, heat until it bubbles and burns, then add the soaked gelatin and freeze.

Glutinous rice, taro and chewing gum filled the bowl.

Soup base: milk 100g, cream 15g, and red bean paste 60g.

Heat the bean paste, stir well and cool.

Practice: add Japanese red bean soup to black glutinous rice, add purple potato egg soup, sweet potato purple potato taro, honey bean black glutinous rice and freshly stewed donkey-hide gelatin, and finish!

Handmade taro: purple potato/sweet potato/taro 250g, cassava starch 125g, Shui Yi syrup (optional), boiled water/boiled fruit and vegetable juice 40g.

Fill the bowl with vanilla and purple sweet potato gum.

Soup base: 50 grams of milk, 30 grams of cream, half a vanilla pod, boiled, bubbled and cooled.

Practice: Spread mango, sweet apricot and peach on the bottom, pour into the soup base, add vanilla, purple potato jelly, purple potato taro, glutinous rice balls, and add flower glue, and it's done!

Pour coconut milk and potato gum into a bowl.

Soup base: coconut milk 15g, milk 50g, cream 10g.

Coconut Crisp: Stir-fry coconut with low heat until golden brown.

Coconut milk potato: Coconut milk 20g milk 80g tapioca starch 10g sugar 5g mix evenly, stir with low fire until it becomes thick.

Practice: Pour mango into coconut milk soup, then add mango jelly, coconut crisp, coconut milk potato, coconut slices and coconut dumplings in turn, and finish!

Qing ti ban LAN Hua jiao satiated bowl

Soup base: coconut milk 30g, milk 50g, cream 15g.

Practice: clear the body, cut the bottom of the bed and pour the soup. Add colorful custard, colorful taro balls, coconut milk balls, and fresh stewed glue to finish!