Sakura Red Bean Mochi (aka. Lo Mai Chi) Recipe (紅豆櫻花糯米粢) with Papa Fung

[@KC-nu7rx]

好喜歡看你的頻道專業教得又詳細，Papa Fung 有機會請教整牛脷酥，謝謝你！

[@PapaFungsKitchen]

非常感謝您的支持。但牛脷酥我真的不會做。對不起。

[@peggylee4768]

睇見都好想食

[@PapaFungsKitchen]

食咗落肚㑹更滿足

[@yabbado4429]

Can you say the dish name in Chinese because I like to learn? Also, can you show the completed product at the beginning too?

[@PapaFungsKitchen]

It’s called “Lo mai chi” there’s a sneak peak of it in the finished product in the beginning of the video before the recipe starts

[@veraching4334]

Papa Fung, 請問豆沙可保存幾耐？

[@PapaFungsKitchen]

如果放入零度以下的冰箱，一個月都冇問題。用時要翻煮，冰箱會抽去水份，可能要加少許水煮

[@fibetalks3258]

多謝papa Fung 教學，想問唔放麥芽糖可以嗎？佢嘅作用係乜嘢呢？

[@PapaFungsKitchen]

麥芽糖唔落是可以的。它的作用可將紅豆饀黏着不易散開。

[@eprohoda]

bro.cool !😈

[@metricwitch2490]

What is the purpose of the maltose ?

[@PapaFungsKitchen]

Maltose makes the red bean paste stick together, so it doesn’t fall apart once it’s cool

[@metricwitch2490]

@@PapaFungsKitchen thank you so much

[@ragann8299]

Isn’t this the Hong Kong flag?🤔

[@PapaFungsKitchen]

Maybe?