hongzhizhu has added a photo to the pool:
(The name of this dish comes from their resemblance to shrimps, not because it contains shrimps.)
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This Yunnan dessert is made up of a mixture of mung bean starch, rice flour, and water cooked and stirred constantly until thickened. The cooked paste is traditionally pushed through the holes of a steamer over a bowl of cold water to create it's peculiar shape, but I luckily own a ลอดช่อง / lod chong press so I used that instead!
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It was then strained and served with ice cold rose-flavored brown sugar syrup.
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Beverage: Adagio Teas' 'Yunnan Noir' black tea. Unsweetened.
via Dessert Pool https://www.flickr.com/photos/hongzhizhu/49815799762/in/pool-72296557@N00
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