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How to make cream of spinach blue exotic super delicious

Updated on April 8, 2016

Raw materials

300 g glutinous rice
1 bunch of pineapple leaves
1 box of chocolate cream
100 ml coconut milk
10 g of dried coconut
How to do

Step 1: first you need to do is for chocolate ice cream in the refrigerator to avoid the ice cream melted.
Step 1: first you need to do is for chocolate ice cream in the refrigerator to avoid the ice cream melted.
Step 2: pineapple Leaves washed, cut short and into the Blender puree along with little water. Then filter through a sieve to get Pandan Juice.
Step 2: pineapple Leaves washed, cut short and into the Blender puree along with little water. Then filter through a sieve to get Pandan Juice.
Step 3: sticky rice for the water soak for 4 hours, then wash clean and picked-out to the drain.
Step 3: sticky rice for the water soak for 4 hours, then wash clean and picked-out to the drain.
Step 4: mix the coconut and pineapple leaf juice into the sticky rice and then bring cooked. You cook until you see the raspberries and green, fragrant. Then let the sauce cool and then wash into each holding has just eaten.
Step 4: mix the coconut and pineapple leaf juice into the sticky rice and then bring cooked. You cook until you see the raspberries and green, fragrant. Then let the sauce cool and then wash into each holding has just eaten.
Step 5: Finally you just work for raspberries and ice cream scoop up on bowls, then sprinkle a bit more coconut onto the sides. So you've got a dish of sticky ice cream right now is full of attractive!
Step 5: Finally you just work for raspberries and ice cream scoop up on bowls, then sprinkle a bit more coconut onto the sides. So you've got a dish of sticky ice cream right now is full of attractive!

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