紫薯年糕 Purple Sweet Potatoes Rice Cake

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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。

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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。

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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。

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材料:

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:

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1.將糖,鹽,水和椰奶拌勻,小火煮至糖溶化;放涼備用。

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2.將糯米粉和澄麵粉拌勻,加入椰奶成麵糊。

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3.將麵糊液過篩。

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4.將紫薯加入,拌勻。

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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. 1. Add sugar, salt, water and coconut milk in pot, cook over low heat till sugar disolve.
  2. In a big bowl mix well glutinous rice flour and wheat flour, pour in coconut milk mixture and mix well.
  3. Run the mixture through a fine sieve.
  4. Add in sweet potatoes and stir well.
  5. 5. Brush the mould with some cooking oil.
  6. 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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