傳統焦糖年糕食譜(簡易版)Traditional Caramel Nian Gao , Kuih Bakul

美食.烹飪     2022年12月20日

這個焦糖年糕是採用糯米粉和焦糖水來製作,蒸煮的時間比較短,只需約3小時,味道香甜而且有咬勁,味道一點也不輸蒸了12小時的傳統年糕。

傳統焦糖年糕食譜(簡易版) Traditional Caramel Nian Gao / Kuih Bakul

分量:6粒年糕,圓形模具(高8 cm x 直徑10 cm)

材料: 1公斤 糯米粉 1公斤 細砂糖 1100毫升 水 適量香蕉葉 6個10cm直徑 糕模

做法:

1.把香蕉葉用乾凈的濕布抹乾凈,然後開小火烤軟香蕉葉。

2.準備6個圓形模具(高8 cm x 直徑10 cm)

3.剪數個圓形的香蕉葉,墊底部和中間,香蕉葉鋪入圓形模具裏,香蕉葉必須鋪卷兩層,避免年糕漏出,之後再用塑膠圈綁好。

4.將1公斤細砂糖倒入鍋中,以小火來烹煮焦糖,煮直至底層開始融化成扁焦糖,攪拌均勻。準備1100毫升水,沿著鍋邊加入1-2湯匙水,水必須一點一點加,然後繼續煮成金黃色的焦糖漿,一邊攪拌直到所有焦糖融化,然後放一旁待涼。

5.將1公斤糯米粉倒入一個大盆中,把冷卻的焦糖水分次放入粉中心,攪拌均勻,直到焦糖水倒完。

6.過篩攪拌好的麵糊,以保鮮紙覆蓋放一旁休息大約30分鐘。

7.倒入麵糊大約70%滿,用錫紙蓋好(以避免倒汗水滴入)。。

8.麵糊先用大火蒸15分鐘,再以中小火蒸2.5小時(間中要加些水以免水都蒸發完了)

9.蒸好後,拿掉錫紙,把蒸好的年糕擱置一旁 10.隔一夜才脫模,用剪刀修掉多餘的葉子即可

This Caramel Nian Gao is made with glutinous rice flour and caramelized water. The steaming time is relatively short, only about 3 hours. The taste is sweet and biting, and it does not lose the traditional rice cake that has been steamed for 12 hours. Traditional Caramel Nian Gao / Kuih Bakul Yield: 6 rice cakes, round mold (height 8 cm x diameter 10 cm)

material: 1kg glutinous rice flour 1 kg caster sugar 1100ml water Banana Leave 6pcs stainless steel molds(10cm diameter ) practice:

Wipe the banana leaves with a clean wet cloth, and then roast the soft banana leaves over a low heat.

2. Prepare 6pcs stainless steel molds (height 8 cm x diameter 10 cm)

3. Cut a few round banana leaves, pad the bottom and the middle, and spread the banana leaves into the round mold. The banana leaves must be rolled in two-three layers to prevent the rice cake from leaking, and then tie it with a plastic ring.

4. Pour 1 kg of caster sugar into the pot, cook the caramel over a low heat, cook until the bottom layer begins to melt into flat caramel, and stir well. Prepare 1100 ml of water, add 1-2 tablespoons of water along the side of the pot. The water must be added little by little, and then continue to cook into a golden caramel syrup, stirring until all the caramel is melted, and then set aside to cool.

5. Pour 1 kg of glutinous rice flour into a large basin, put the cooled caramel water into the center of the flour, and stir evenly until the caramel water is poured.

6. Sift the mixed batter, cover it with plastic wrap and set aside to rest for about 30 minutes.

7. Pour the batter about 70% full and cover it with tin foil (to avoid dripping perspiration). .

8. Steam the batter on high heat for 15 minutes, and then steam for 2.5 hours on medium and small heat (sometimes add some water to prevent the water from evaporating)

9. After steaming, remove the tin foil and put the Nian Gao aside

10. Demould only overnight, and trim the excess leaves with scissors