2014年1月12日 星期日

芋頭糕 Chinese Taro Cake

不知大家有否覺得現在港人多吃蘿蔔糕,愈來愈少人家吃蘿蔔糕了?因此,市面的芋頭糕供應也不及蘿蔔糕多,而且味道也不太好。

父親非常喜歡吃芋頭糕,可是外邊出售的又叫老人家吃得不放心,還不如自己動手,嚴選材料做個美味又真材實料的芋頭糕孝敬他吧!

材料:
芋頭 600克 (一斤) 切粒
粘米粉 180克
水 3杯(750毫升)
蔥粒(裝飾用)酌量

配料:
臘腸 1條,潤腸 1條氽水切粒
蝦米 10克(浸軟切粒)


調味料:
五香粉 3/4茶匙
鹽 2茶匙
糖 1茶匙
胡椒粉少許

做法:
燒熱油鑊,爆香臘腸及蝦米,待用。


把調味料放入1杯水中拌勻後,倒進粘米粉,再徹底拌勻,備用。
芋頭加滾水2杯(要蓋過芋頭,如不夠可酌量加水)煮10分鐘左右至軟身,離火備用。
加入炒香的配料拌勻,再倒入粘米粉漿拌勻。


倒入塗了油的糕盤中,用膠刮掃平表面。
用Miele 蒸爐100度,蒸60分鐘,或以大火蒸60分鐘
如喜歡香口的,可放涼待硬後切件,煎香也可以!



醉愛廚房


3 則留言:

  1. (i wasn't sure if my previous message was successfully posted, hence i'm reposting it. Apologies for any inconvenience caused)

    Hi, thanks for sharing the Chinese Taro Cake recipe. I would like to seek the following clarifications:
    1) Is the water drained from the yam after cooking till the yam is soft and before mixing in the sausage, dried prawn and rice flour?
    2) Is the mixing of the yam, sausage, dried prawn and rice flour done away from heat?

    Thanks!

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    1. Hi Calla,

      Thanks for your interest.
      To answer your question:
      1) it's not require to drained the water from Yam before mixing the other ingredients
      2) the mixing should be done away from heat

      Hope this help and happy cooking!

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