- ka paila palaoa - 300 grams
- nā'āpana apricot marmalade - 250 Grams
- almonds - 100 Grams (kaʻi)
- egg egg - 1 Piece
- No ka fondant: sugar - 125 Grams
- ka waiū - 250 Grams
- Peel Peel - 2 mau mea. koko
- 'āina'alakona - 1 teaspoon
- 'oti - 1 st. he puna
- sherry - 125 Grams
- ka palaoa palaoa - 2 teaspoons
Hoʻopiliʻia ke kīʻaha pīpī i kaʻeleʻele o 0.3 knm, a ma hope iho eʻokiʻokiʻia kahi anahā o 30x35 knm mai loko mai o ia mea. E hoʻoulu i nā'alemona me ka wīwī a kau i ka paila ma ka palaoa. Hoʻopiliʻia nāʻaoʻao me ka'ōmole'ōpili, a ma hope iho ua lilo ka paila i'ōwili, a hoʻopaʻaʻia nāʻaoʻao. E hana i nāʻokiʻoki i loko o ka'ōwili ma o kēlā me kēia kenimika (ma luna wale nō). E kau ma luna o ka pepa bakena i hoʻomaʻemaʻe muaʻia i ka wai anuanu. E puhi no kahi o 30 mau minuke ma 250 C. E hana i ka fudge, hoʻohui i ka wai me ka waiū, mahana, a laila e hele i kaʻalani, ka pipi, ka sherry a me ka hinamona. Hoʻopihaʻiaʻo Flour 2 tbsp. ka wai, i nininiʻia i ka mea "hoʻolapalapa" aʻokiʻia a'ālahalaha, a ma hope o ka weheʻiaʻana o ka peel. E ninini i ka'ōwili'ōpala.
Nā lawelawe: 4