- Mokopu (pulp) - 400 Grams
- Lihebe - likotoana tse peli
- Lerumo - 1.75 Likotlolo
- Oli ea meroho - 0.5 di-teaspoon
- Tsoekere - likhapi tse 1,5
- Letsoai - di-teaspoon tse 0.5
- Ho pheha Phiri - 2 diapole
- Lemon Zest - 0.5 likotoana
- Sinamone - 0.5 di-teaspoon
- Li-clove tsa fatše - 1/4 diaspone
- Pepere e monate - 1/4 diaspone (bakeng sa amateur)
- Ground nutmeg - 1/4 teaspoon
- Butter - 100 Grams
1. Mokopu o hlajoa 'me o khaoloa ka likotoana tse kholo. Koahela ntho e 'ngoe le e' ngoe ka foil, 'me bakeng sa bonolo o chese ka ontong. U ka boela ua pheha ka metsing. Ebe u tšolla metsi. A re ke re khaole hape mokopu. 2. Hlatsoa mokopu ka fereko litapole tse pentiloeng. U ka eketsa metsi a seng makae (haeba e le mokopu o omileng). Ho ts'oanela ho ts'oanela ho ba litapole tsa lesea. 3. Mahe a rojoa ka sekotlolo, eketsa tsoekere mme o otloa ka mohlahisi. Re tla eketsa botoro le litapole tse mashed mona. Shake hape. 4. Eketsa phofo, limatlafatsi, pepere e monate, li-clove, sinamone, peel ea orange kapa lemon lehlakoreng, phofo e bakang le letsoai. Tlhaloso eohle. Joale eketsa mokopu, khaola likotoana tse nyane. Spoon motsoako. 5. Re hlahisa oli bakeng sa ho baka. Ebe u kenya hlama ho eona. Re e romela setoeng sa preheated (180 degrees), ho pheha ho fihlela ho phehiloe. 6. Ebe ue ntše ka ontong, e lumelle hore e pholile hanyane, e khaole ebe u e sebeletsa.
Litšebeletso: 8