玉米米糕 Sweet Corn Coconut Milk Glutinous Rice

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大年初六,多幾天就是天公誕了,又到了吃燒豬、米糕和紅龜糕的節日。那天學做了天公座,也託家人帶回家獻給天公伯,其實已有好多年沒回家拜天公了。忽然想起那拜天公的米糕,轉個身到廚房吧糯米給泡了。

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糯米就是好好吃啊,我就是個愛吃糯米製品的人。將糯米濾干放入蒸籠里蒸熟,因為懶得·出門買香蘭葉所以省略了。這次加了新鮮的玉米粒,軟糯糯米中帶著玉米的脆甜,這很不錯。

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弄了一些白色的玉米米糕,將剩下的半份給上了些粉紅色,這更顯年氣。將糯米糕給攤涼后切塊,也許簡單但卻可以讓我很滿足。

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材料:

糯米500克
玉米 1杯
细砂糖220克
椰奶 250毫升

做法:

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1. 将糯米洗净,浸泡4小时或隔夜后,滤干水分。
2. 将糯米放入蒸籃里,入鍋以大火蒸30分鐘。

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3. 將椰奶和砂糖放入鍋中,小火煮至糖溶化。

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4. 將糯米和玉米倒入鍋中,拌炒至濃稠。

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5. 將糯米倒入盤中壓平,放涼即可。

Ingredients:

500gm Glutinous rice
1cup Sweet corn
220gm Granulated sugar
250ml Coconut milk

Procedure:

  1. Rinse and soak glutinous rice for 4hoursor over night; drain and set aside.
  2. Put glutinous rice into steam tray, steam over high heat for about 30minutes or till cooked.
  3. In a pan, heat coconut milk and sugar over low heat till sugar completely dissolve.
  4. Add sticky rice and sweet corn in and keep stir fry till sticky.
  5. Transfer the sticky rice to plate and flatten it.

中式點心 Oriental dessert: http://squallcuisine.com/?cat=59

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