Collection of low-fat beauty and health desserts

Yangzhi nectar custard fish maw filling bowl

Soup base: 15g coconut milk, 10g cream, 50g milk, Mango 1, grapefruit slices mixed into milkshake

Method: Pour mango coconut milkshake on the base, put mango grapefruit slices, coconut and sago, mango custard and fresh Stewed fish maw, done!

Peach Rose Maw Filling Bowl

Soup base: Put milk into edible roses, seal and refrigerate for 1 hour, remove petals

Method: Peach pulp as the base, Pour in cold-frozen rose milk, top with strawberry custard and rose pops, add freshly stewed fish maw, and you’re done!

Rose pop: 50g tapioca starch + dried rose petals, tear into pieces and mix well, pour in 40g boiling water and stir to form floc, knead into a ball and roll into small balls, boil the water until it floats and then pour it into cold water

Milk jelly: 120g milk, 85g cream, 5g gelatine flakes, 6g strawberry powder

Soak the gelatine in cold water until soft, mix the liquid + strawberry powder and heat until small bubbles form. Heat, add soaked gelatine and freeze

Steamy bowl of glutinous rice, taro balls and fish maw

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

Heat the bean paste, stir evenly and let cool

Method: Add Japanese red bean soup base to the black glutinous rice base, place purple potato custard, sweet potato and purple potato taro balls, honey bean black glutinous rice and freshly stewed fish maw. Finish!

Handmade taro balls: 250g purple potato/sweet potato/taro, 125g tapioca starch, Shuiyi syrup (optional), 40g boiled water/boiled fruit and vegetable juice

Vanilla purple sweet potato flower Glue full bowl

Soup base: 50g milk, 30g cream, half a vanilla pod, boil and bubble and let cool

Method: Put mango, sweet apricot and peach on the base, pour in the soup base, and set aside Serve the vanilla purple sweet potato custard, purple sweet potato taro balls and glutinous rice balls, top with the fish maw, and it’s done!

Coconut milk mochi fish maw filling bowl

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

Coconut crisp: stir-fry coconut over low heat Golden

Coconut milk mochi: 20g of coconut milk, 80g of milk, 10g of tapioca starch, 5g of sugar, mix evenly and stir over low heat until thickened

Method: Put mango on the bottom, pour coconut milk soup base, and place mango in order Custard, raw chocolate custard, coconut crisp, coconut milk mochi, coconut flakes, coconut-flavored glutinous rice balls, freshly stewed fish maw, done!

Qingti colorful fish maw filling bowl

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

Method: cut the Qingti and pour it into the bottom For the soup base, add pandan custard, panlan taro balls, coconut milk balls, add fresh stewed fish maw, and it's done!