材料:(8 吋梅花型蛋糕 1 個) 脆脆:150G 朱古力(約60%):120G 芒果啫喱粉:20G 魚膠片:16G 糖:40G 芒果香油:4 滴 椰子茸:少許 豆漿(或鮮奶):200G 椰汁:180G 芒果茸:180G 淡忌廉:250G 鮮芒果粒:100G 西米:20G
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