還剩下不到半個月就過年啦!菜市場人潮湧現,臘味、餅乾、年貨攤子更是擠滿了市場,媽媽婆婆們又開始毫不手軟的強入一堆海鮮海味。早上過了圈菜市場,今年的食材又比以往貴了,被旁邊媽媽一口氣買了三小包三百塊馬幣,海參后,有點驚魂未定,最後只帶了一小袋的的豬腳筋和幾個顏色漂亮的紫薯。
回家燙了面蒸了紫薯,搬出用剩半包的糯米粉,加加減減的調了麵糊,放入鍋裡蒸。故意不把紫薯給搗爛,讓麵糊帶些顆粒的紫薯,這樣感覺更討喜。
出爐后的紫薯年糕放涼,收到冰箱里冷藏。吃得時候切片入鍋蒸軟粘新鮮椰絲或下鍋煎至兩面金黃都很不錯。
糯米粉280克
澄麵粉 40克
紫薯 180克
砂糖 220克
椰奶 250毫升
水 120毫升
鹽 1茶匙
做法:
5.在模型內刷上少許油。
6.將麵糊倒入容器中,以大火蒸約1小時即可。
Ingredients:
280g glutinous rice flour
40g wheat flour
180g purple sweet potatoes
220g sugar
250ml coconut milk
120ml water
1tsp salt
Procedure:
- 1. Add sugar, salt, water and coconut milk in pot, cook over low heat till sugar disolve.
- In a big bowl mix well glutinous rice flour and wheat flour, pour in coconut milk mixture and mix well.
- Run the mixture through a fine sieve.
- Add in sweet potatoes and stir well.
- 5. Brush the mould with some cooking oil.
- Transfer batter into case, set in steamer and steam over high heat for 1hours.
中式點心 Oriental dessert: http://squallcuisine.com/?cat=59
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