年糕（Nian Gao Recipe）的做法，超級簡單快速，軟糯滑口！

年糕

材料：

糯米粉：400g

白糖：400g

熱滾水：620g

做法：

小火將糖煮溶，不需要完全溶解，稍微褐色即可。

熱滾水慢慢加入做法1，煮至糖溶解水中，待冷備用。

糖水冷卻後，慢慢加入糯米粉，用手攪拌至無粉粒，然後過濾。

小火將麵糊煮至稍微濃調，再過濾。

倒入模型(模型必須蒸熱5分鐘)。

大火蒸60分鐘，待冷脫模。

溫馨提示：

過濾可以使得年糕更滑。

顏色的深度在於煮糖的步驟，焦糖越褐色，蒸好的年糕越深色, 或者延長蒸麵糊時間至2個小時。

如果忽略掉以上的第四個步驟，年糕必須蒸上5個小時才能達到效果。

分量大概是一個中型年糕。

--------------------------------

rice cake

Material:

Glutinous rice flour: 400g

White sugar: 400g

Hot boiling water: 620g

practice:

Dissolve the sugar in a low heat, it does not need to be completely dissolved, just a little brown.

Slowly add hot water to step 1, cook until sugar dissolves in water, set aside to cool.

After the sugar water has cooled, slowly add the glutinous rice flour, stir by hand until there are no powder particles, then filter.

Cook the batter on low heat until slightly thickened, then strain.

Pour into the model (the model must be steamed for 5 minutes).

Steam over high heat for 60 minutes, let cool and unmold.

Kind tips:

Straining can make the rice cake smoother.

The depth of the color lies in the step of boiling the sugar, the browner the caramel, the darker the steamed rice cake, or prolong the steaming time to 2 hours.

If you ignore the fourth step above, the rice cake must be steamed for 5 hours to achieve the effect.

The portion is about a medium-sized rice cake.