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2021-05-19
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💛💜💚❤️🥣 傳統廣東糖水 - 合桃糊 + 芋圓 口感較「稠」，見到顏色比較淺，應該米的份量較多，合桃的比例較少。但整體上質感是滑溜的，沒有榨。適合香港的甜度。應該用了比較優質的糖及火候控制得好好，過後口腔完全沒有酸味。 Traditional Guangdong dessert - walnut paste + taro rice ball Very thick and smooth in texture and with the light brown colour, you may know the portion of rice is larger than the portion of walnut used. The sweetness is very suitable for Hong Kong people. They use good quality of sugar and good control in cooking time, no “sour” after taste.
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合桃糊 + 芋圓
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傳統廣東糖水 - 合桃糊 + 芋圓
口感較「稠」，見到顏色比較淺，應該米的份量較多，合桃的比例較少。但整體上質感是滑溜的，沒有榨。適合香港的甜度。應該用了比較優質的糖及火候控制得好好，過後口腔完全沒有酸味。
Traditional Guangdong dessert - walnut paste + taro rice ball
Very thick and smooth in texture and with the light brown colour, you may know the portion of rice is larger than the portion of walnut used. The sweetness is very suitable for Hong Kong people. They use good quality of sugar and good control in cooking time, no “sour” after taste.
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