- Cream Cour - 150 Grams
- Curd - 250 Grams
- Lebese - limilione tse 500
- Lihebe - likotoana tse peli
- Buckwheat - 200 Grams
- Butter - ligrama tse 30
- Tsoekere - 60 Grams
- Letsoai - di-teaspoon tse 0.5
1. Kopanya chisi ea chisi ka khaba e le 'ngoe ea tsoekere ebe o roba lehe moo. Ho fihlela boima bo lumellanang bo fumanoa, re robala ntho e 'ngoe le e' ngoe. Ho lakatsa hore metsi a se ke a le metsi haholo, kaha zrazy e tla ba thata ho e bōpa. 2. Tšela lebese ka sekotlolo mme ue tlise ho pheha, ebe u eketsa botoro 'me u tšollele buckwheat. Cook ho fihlela pheha buckwheat e phehiloe ka ho feletseng. 3. Ha li-buckwheat li pheha, eketsa lehe, tse setseng tse nang le tsoekere le letsoai le lenyenyane. Re kopanya tsohle hantle (re lokela ho ba le boima bo tšoanang le hlama). 4. Ho tloha boima boo re nang le bona, re etsa mahobe a manyenyane. Re beha matsoho le sephara ka phofo, e le hore hlama e hlahisoang e se ke ea khomarela. (ho molemo ho sebelisa phofo ea buckwheat bakeng sa sena). 5. Re beha chisi ea kotteng e kenang bohareng ba kaka e 'ngoe le e' ngoe. Ke tlameha ho bolela hore sena se hloka tsebo e itseng, haholo-holo ka ho tlatsa metsi. 6. Joale, bakeng sa metsotso e ka bang mashome a mabeli ho isa ho mashome a mararo, pheha e le hore u se ke ua hlola u e-ba teng (feela kamoo o ka khonang, haeba o lakatsa le ka monate). Re sebeletsa zrazy ka tranelate e bolila.
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