- 200ml oolong tea
- 25g fructose syrup
- 20g condensed milk
- 150g purple yam paste
Boil purple yam until cooked. Then peel and crush into a purple yam paste. Store in a fridge for 12 hours.
Add 200ml oolong tea in a shaker. Then add 25g fructose syrup, 20g condensed milk, and 150g purple yam paste.
Stir until mix well. And steam for 5 seconds.
Pour into a drinking cup. Add cheese top. Serve.