Pearl Barley Congee 那天去台南探望老朋友，在國華街的大菜市吃到台式日本味的白玉紅豆薏仁和抹茶冰淇淋薏仁，吃的時候覺得薏仁熬得真不錯，於是回到實驗室就想仿效一下！ 沒有白玉，於是用紫糯米替代，接著用靜岡抹茶粉和三溫糖製作Q彈的果凍，再用上白糖熬煮萬丹紅豆，最後撒上和三盆糖和酥皮餅乾屑，也是別有一番風味！ Happy Friday Night~ Cheers. Reckless Cook Tags: 2 comments 47 likes 0 shares Share this: Reckless Oven 食譜實驗室 About author not provided A reckless cook with lots of books, dreaming one day perhaps could become a real Chef! Blog:http://recklessoven.wordpress.com Instagram:recklessoven 4464 followers 4499 likes "http://recklessoven.wordpress.com/" View all posts