端午素糉子 Vegan rice dumplings

 

端午節是中國的重要節日之一，通常是在每年五月底或六月初左右的，由於大流行的情況，我們已經三年沒有舉行龍舟比賽了……但是對於美味的食物-粽子總是存在的 :)

南方人廣東地區喜歡吃兩種不同的粽子（鹹味肉粽和鹼水豆沙粽）。

因為我父母的出生地是廣東，那裡有一種典型的糉子（四角型）。

素食食譜很簡單，你可以放任何你喜歡的東西來做餡料。

配料應在包裝開始前一日或前幾個小時準備好的（例如糯米/綠豆和竹葉）。

栽料：糉子16個（220g/個）

50-60片               竹葉

900克                  糯米

450克                  去皮綠豆

120克                  蓮子

16顆                    栗子

6粒                      乾香菇 （洗淨泡水6小時）

6 塊                     素肉（切塊）

6條                      菜脯 （切丁）

1/4 件                  炸菜 （切丁）

提前準備材料如下：

*竹葉：提前一晚泡水，洗淨後放入熱水中煮沸15分鐘，備用；

*糯米：洗淨泡水3小時，瀝乾，用2湯匙鹽、2湯匙油、1茶匙白胡椒粉調味。

*綠豆：洗淨泡水3小時，瀝乾，加入2湯匙沙薑粉、1湯匙油、1湯匙鹽調味。

*蓮子：洗淨泡水3小時，用1湯匙油炒香。

*栗子：洗淨，用1湯匙油炒香。

準備材料：

蘑菇幹/素肉/蘿蔔乾和醃芥末；

調味料：

2湯匙油，

2湯匙純素奧斯特醬，

1湯匙黑醬油，

1茶匙醬油，

水覆蓋所有成分

1/ 把蘑菇煎至金黃色，然後加入2湯匙油和上述材料炒5分鐘，

2/ 加入上述調味料，將水浸沒在所有材料上，用小火燉20分鐘或直到醬汁變稠。

開始包糉子：

1/ 四角餃子包裝方法，請按照美食在家US；

2/ 另一方面，燒一大鍋熱水；

3/ 包好16個糉子，放入熱水中，熱水要蓋過所有糉子（最好分2批，每批8個）； 在普通鍋中用小火煮開 4 小時，或在壓力鍋熱力發出聲音後轉小火煮60 分鐘。

完成並享受；）

One of the important Chinese festivals is Dragon Boat Festival around end of May or early June, due to the pandemic situation we didn't have the dragon boat race since 3 years...  But for the yummy foods - the rice dumplings are always present :)

Normally the southern people Guang Dong area like to eat two different kinds of 

rice dumplings (savory meat dumpling and sweet red bean paste dumpling).  

As my parents' natal area is from Guang Dong, in which there is a typical form of 

dumpling (four angles style).

The vegetarian recipe is so easy that you could put anything you like for the fillings.

The ingredients should be prepared a few hours before the packing commence (e.g. the glutinous rice/mungo beans and the bamboo leaves).

Ingredients:  16 pcs of dumpling (220g/one)

50-60 pcs              bamboo leaves

900g                     glutinous rice                                 

450g                     mungo beans

120g                     lotus seeds 

16 pcs                   chestnut seeds 

6 pcs                     dried mushrooms (washed and soak in water for 6 hours)

6 pcs                     vegan meats (cut in dices)

6 pcs                     dried radish (cut in dices)

1/4 pc                   Pickled mustard (cut in dices)

Prepare the ingredients ahead as follows:

*Bamboo leaves:  soak in water the night ahead, then wash and put into hot water 

boiling for 15 mins, set aside;

*Glutinous rice: washed and soak in water for 3 hours, drain and seasoning with seasoning with 2 tbsp salt, 2 tbsp oil, 1 tsp white pepper.

*Mungo beans: washed and soak in water for 3 hours, drain and seasoning with 2 tbsp sand ginger powder, 1 tbsp oil, 1 tbsp salt. 

*Lotus seeds:  washed and soak in water for 3 hours, pan fried with 1 tbsp oil.

*Chestnut seeds:  washed and pan fried with 1 tbsp oil.

Prepare the ingredients:  

dried mushroom/vegan meat/dried radish & pickled mustard;

Seasoning:  

2 tbsp oil,

2 tbsp vegan oster sauce,

1 tbsp dark soy sauce,

1 tsp soy sause,

Water as cover all the ingredients

1/ Pan fried the mushrooms until golden brown, then add 2 tbsp oil and the above ingredients fry for 5 mins, 

2/ Add the above seasoning and pull the water covered all the ingredients and stew for 20 mins on small heat flame or until the sauce thicken.

Commencing to packing:  

1/  Four angles dumpling packing method, pls follow the 美食在家USA;

2/  On the other hand, boil a big pot of hot water; 

3/  Finishing all the packing of 16 dumplings, put it into the hot water of which should cover all the dumplings (better separate them in 2 batches with 8 each); boil for 4 hours on small heat flame in a normal pot, or in a press cooker for 60 mins after the sound bit.

Finish and enjoy ;)

                           

英式鬆餅 - 提子&車厘子 Raisin & Cherry Scones

 

小時候，香港還有很多英式麵包店，司康是我最喜歡的糕點之一。 不是現在我們在下午茶自助餐中享用的那種小圓形……它是一個像麵包一樣大，中間畫了個十字，所以我們稱它為帶十字包。 只有一個味道-葡萄乾的。 讓我們開始製作這個我改編自烘焙樂趣的烤餅食譜。

栽料：

260克                      中筋麵粉

50克                        蔗糖

1 1/4 茶匙               泡打粉

1/4茶匙                   小蘇打

1/4茶匙                   鹽

113g                        凍牛油切丁

85克                        葡萄乾

75克                        櫻桃乾

1茶匙                       香草精

1/4 杯                       酸種

1/2-2/3 杯                 酸牛奶

預熱焗爐200度

做法：

1/ 在一個大碗裡，倒入麵粉/蔗糖/泡打粉/小蘇打/鹽和凍牛油塊，用2把叉子或糕點攪拌器將凍牛油切至碎，與粉類混合粗粒，然後拌入葡萄乾/櫻桃乾；

2/ 將酸奶/香草精分幾次加入混合物中，混合成柔軟而不太濕的麵團；

3/ 把它轉移到撒了麵粉的桌面上，把麵團稍微揉成7英寸（18厘米）的圓形，高2厘米，不要揉太多；

4/ 將麵團切成4份，每份對半（8個三角形），放在烤盤上，掃雞蛋液後放入焗爐烤焗18-20分鐘或至金黃色。

享受;）

During our childhood, there were still have many British style bakeries in Hong Kong, the scone is one of my favourite pastry.  It was not a small round shape as now a day that we enjoy in the afternoon tea buffet...  on the middle there was a cross in bigger size like a bread, so we called it a bread with a cross.  And there was only one favour which was with raisins.  Let us start to make this scones recipe which I adapted from Joy of Baking.

Ingredients:

260g                      All purpose flour

50g                        Cane sugar

1 1/4 tsp                Baking powder

1/4 tsp                   Baking soda

1/4 tsp                   Salt

113g                      Cold butter cutting in dice

85g                        Raisins

75g                        Cherries

1 tsp                      Vanilla extract

1/4 cup                  Sourdough starter

1/2-2/3 cup            Buttermilk

Preheat the oven in 200c

Procedure:

1/  In a large bowl, pull the shift flour/cane sugar/baking powder/baking soda/salt and cold butter, cold butter, cutting with 2 forks or a pastry blender until they become crumbles, then stir in the raisins/cherries;

2/  Pull the buttermilk/vanilla extract into the mixture in few additions, mix them in a soft dough;

3/  Transfer it to the floured tabletop, just form the dough slightly in 7" (18cm) round and in 2 cm height, don't knead it too much;

4/  Cut the dough in 4 portions, and each portion in half (8 triangle shapes), place them on the baking sheet, egg washed them before put into the oven and bake for 18-20 mins or until golden brown.

Enjoy;)

巴斯克蛋糕 Gâteau Basque

很久沒有烘焙我沒有做過的新食譜了，前幾天在油管上看見了French Cooking Academy巴斯克蛋糕視頻，家裏也有材料便行動起來了。 巴斯克蛋糕是法國西南部康博萊班傳統蛋糕，最初在十八世紀是漁民帶出海的糧食, 通常它的表面會畫有米字型圖案。它的糕底是pâte sablée餅乾脆皮麵團製成，外面酥脆內裡軟軟的。因為是第一次做我沒有改食譜，就跟視頻原本的，現在來看看材料吧。。。

蛋糕模：20cm/8寸空底模

糕底材料：

200克                低筋麵粉

140克                凍牛油砌成粒狀

130克                砂糖

12克                  泡打粉

4隻                    雞蛋黃

1/4茶匙              鹽

一個                   檸檬皮磨碎

內餡材料：

250ml                  牛奶

60克                     砂糖

15克                     粟米粉

10克                     麵粉

1茶匙                    香草精

4隻                       雞蛋黃

20克                     牛油

做法：

1）在一個大盤裡，把麵粉/鹽/泡打粉攪拌在一起，混合所有的干原料。然後將砌塊牛油加入盤中，用手指磨擦拌入麵粉混合物中（或用兩個叉子或糕點攪拌器按壓），因為溫度很熱不要太長時間；

2) 將蛋黃倒入沙粉混合物中，使用刮刀的切割方法（避免攪拌！）直到麵團混合在一起；用秤將麵團分成兩等份，然後用塑料紙包好，放入冰箱至少一小時；

3）到時候，我們準備卡士達醬，用中火在鍋裡煮牛奶，加入香草豆/提取物；另一方面，在一個大碗中混合蛋黃/糖/玉米粉/麵粉，將牛奶倒入蛋液中；將所有混合物放回鍋中煮10分鐘，一直攪拌動作以免燒焦...將卡士達醬放在平盤上，用保鮮紙覆蓋其接觸表面，放入冰箱冷藏至少半小時或直到變冷；

4) 從冰箱裡拿出一個麵團，在我們做第一個麵團的時候，另一個放在冰箱裡；用揉麵棍將其壓成3-5毫米厚的21厘米圓形；在扁麵團的邊緣掃一些蛋液，將卡士達醬灑在蛋液邊緣內；然後將第二個麵團擀開，放在卡士達醬上，用手指在組件邊緣密封；

5) 用模具切好組合件，從模具外邊除去邊緣，用叉的背部在蛋糕表面畫一個米字型，最後在表面塗上一些蛋液；

6) 預熱烤箱180度烤40-50分鐘，在模具中冷卻至少1/2小時再成型。

享受 ;）

It's been a long time since I didn't bake a new recipe that I haven't made.  I saw the French Cooking Academy Basque Cake video on YouTube the other day, and I have all the needed ingredients at home, so let's do it.  The Basque cake is a traditional cake in Cambo-les-Bains in south western France.  It was originally brought to the sea by fishermen in the 18th century.  It usually has a cross pattern on its surface. Its base is shortbread (pâte sablée) cookie dough, which is crispy on the outside and soft and tender on the inside.  Because this is the first time I make it, I didn't change the recipe, just follow the original video, let's take a look at the ingredients now...

Cake mould: 20cm/8 inch empty bottom mould

Oven temperature:  180C for 40-50mins

Ingredients:

200g                cake flour

140g                butter in dice

130g                granulated sugar

12 g                 baking powder

4pcs                 egg yolks

1/4 tsp              salt

1pc                   lemon zest grated

Filling ingredients:

250ml                milk

60g                    granulated sugar

15g                    corn flour

10g                    flour

1 tsp                  vanilla beans/extract

4pcs                  egg yolks

20g                   butter

Procedure:

1)  In a large bowl, whisk together the flour/salt/baking powder, mix all the dry ingredients.  Then add the butter in dice, blend into the flour mixtures by fingers (press either with two forks or pastry blender), don't take too long time due to the temperature is hot;

2)  Pour the egg yolks into the sand flour mixture, use the cutting method with a spatula (avoid to stir!) until the dough mix together; separate the dough in two equal portions with a scale, then pack with plastic paper and put into the fridge for at least one hour;  

3)  By the time, we prepare the pastry cream, boil the milk in a pot on a medium heat, add vanilla beans/extracts; on the other hand, in a large bowl mix together the egg yolks/sugar/corn flour/flour, pour the milk into the egg mixture; put all mixture back to the pot and cook for 10 minutes, with a stir motions all the time to avoid burnt... put the pastry cream on a flat plate covered with a plastic paper in touch with the surface, put into the fridge for at least half an hour or until cold;

4)  Take one dough out from the fridge, the other one being stayed in the fridge while we work on the first one; rolling it into a 21cm circle in 3-5mm thick; put some egg wash on the edge of the flat dough, spilt the pastry cream inside the egg wash edge; then roll out the 2nd dough, and put it on the top of the pastry cream and seal with the finger at the edge of the assembles; 

5)  Cut the assembles with the mould, pull away the edges out the mould, use the back of a folk to draw a cross on the cake surface, at last put some egg wash on the surface;

6)  Bake in the preheat the oven in 180c for 40-50 mins, let it cool down in the mould at least one/two hours before remoulding.

Enjoy ;)

 

千層紅棗糕 Red Dates Layer Pudding

  

2020年農曆新年即將到來，我有一個想法，做一個新的食譜 - 紅棗千層糕！我2017年也做過這個食譜了，我改良了一些裁料，也在網上搜索Eric's Bakery，下面是我最喜歡的味道 - 非常美味，咀嚼起來QQ 彈彈，也有層次的:)

食譜：（2盤：6-7“長方形/圓盤）
300克               紅棗去核
1000克              水

160克                增成蔗糖

530-560克         紅棗糖水
160克                木薯粉（來自泰國的產品）
20克                  澄面
25克                  糯米粉
25克                  粘米粉
1/2茶匙              鹽

烹飪方法：熱水蒸45分鐘

做法：
1）洗滌紅棗，在高火下用水煮沸直到100℃，然後改用低/中火煮30分鐘; 關火蓋住焗 30-45分鍾，用篩過瀘棗糖水2至3次（用匙壓出汁），直到有清澈紅棗糖水;

2）用低火煮棗水/紅糖（只是讓糖融化），讓它冷卻下來，並取出530-560g棗水待用;

3）把模用油掃過，另一方面用大火煮熱蒸鍋直到水煮沸100c待用;

4）在一個大混合碗中混合和篩過所有乾粉，將棗糖水分2次添加～攪拌均勻，直到光滑（麵糊是薄的），把一大湯勺麵糊倒入模中，蒸5分鐘，如此類推到最後一層，應該有9-11層，再蒸25分鐘（視乎你的模大小啊）把一根棍子放進糕，如果沒有濕塊出來，就熟了！

5）讓它冷卻至少一個小時，然後出模，享用吧！它可以在冰箱裡保存一個星期，在室溫下1-2天。

**一旦它保存在雪櫃裡，翻熱吃最好是蒸的～仍很軟彈QQ。

The 2020 Chinese New Year is coming, and I have an idea to make a new recipe-Jujube Melaleuca! I also made this recipe in 2017, I improved some cutting materials, and also searched for Eric's Bakery on the Internet. Here is my favorite taste-very delicious, chewed QQ bouncing, and there are levels :)

Recipe: (2 plates: 6-7 "rectangle / disc)

300 g                        red dates1000 g                      water

160 g                        sucrose

530-560g                  red date sugar water160 g                        tapioca flour (product from Thailand)20 g                          wheat flour25g                           glutinous rice flour25g                           rice flour1/2 teaspoon              salt

Cooking method: steam for 45 minutes

Procedure:1) Wash the red dates, boil them with water at 100 ° C under high fire, and then use low / medium heat for 30 minutes; cover with simmer for 30-45 minutes, and sifter through jujube sugar water 2 to 3 times Out of juice) until there is clear jujube sugar water;

2) Cook jujube water / brown sugar with low heat (just let the sugar melt), let it cool down, and take out 530-560g jujube water for later use;

3) Sweep the mold with oil, on the other hand, cook the steamer with high heat until the water is boiled 100c standby;


4) Mix and sieve all the dry ingredients in a large mixing bowl, add the jujube sugar in 2 conditions ~ stir well until smooth (batter is thin), pour a large spoon of batter into the mold, and steam for 5 minutes, repeat the same until finish the last layer, there should be 9-11 layers, and steam for another 25 minutes (depending on the size of your mold). Put a stick into the cake, if there is no wet cake, it is cooked!

5) Let it cool down for at least an hour, then remove from the cooking pan and enjoy! 

**It can be stored in the refrigerator for a week and at room temperature for 1-2 day

** Once it is kept in the refrigerator, it is best to steam it when it is reheated ~ It is still very soft and QQ.

焦糖布丁 Creme Caramel

“焦糖布丁”是我很愛吃的西式甜點其中之一，通常我都是在超市買的，從來沒有做過。。。因為新冠病毒疫情常留在家喔，不時都想吃些啥的 :P

於是上外國網找找，看見了烘焙博主Chef Anna Olson這個簡單食譜，通常外國人甜點都比較甜，我略有減了甜度。。。開始動工吧！

份量：4個 （8公分直徑 x 4公分高) 圓形烤盤

布丁：
2隻                      雞蛋
2隻                      蛋黃
5湯匙                   砂糖
2杯                      冰牛奶
1/8湯匙                鹽

焦糖：
1/4 杯                  砂糖
3湯匙                   水
3湯匙                   水

烹調方法：150度～水浴法，烤35分鍾

步驟：

1） 在一個大盤內，打入雞蛋／蛋黃／砂糖和鹽一起攪拌直糖融化，然後加冰牛奶攪拌均勻，過篩去泡沫，待用；

2） 把焗爐預熱150度；另外燒一壺熱水，待用；

3） 用慢火煮砂糖和水（3湯匙），不能攪動糖漿，期間在鍋壁掃水（3湯匙），煮至琥珀色，立即把熱焦糖平均倒入4個圓形烤盤，然後輕輕把將蛋漿倒入（以免出泡沫，如有就用廚房紙挑走）；

4） 把4個圓形烤盤放在一個大的高身容器內，把熱水倒到圓形烤盤的半身，入爐並蓋上錫紙，烤35分鍾； 用牙籤插入沒有蛋漿就好了，待涼後方入雪櫃冷藏4-5小時，享用:)

"Creme Caramel" is one of the Western-style desserts that I adore.  Usually I buy them in supermarkets and never make them. . . Because the new coronavirus epidemic often stays at home, I want to eat something from time to time :P


So I went to the foreign network and found the simple recipe of baking blogger Chef Anna Olson. Generally, foreigner desserts are relatively sweet, and I slightly reduced the sweetness. . . Start!

Serving size: 4 ramekens (8 cm diameter x 4 cm high) 

Pudding:2                                  eggs2                                  egg yolks5 tbsp                           granulated sugar2 cups                           ice milk1/8 tbsp                        salt


Caramel:1/4 cup                          granulated sugar3 tbsp                            water3 tbsp                            water

Cooking method: 150 degrees ~ water bath baking for 35 minutes

Step:

1)  In a large bowl, beat in egg / yolk / granulated sugar and salt and stir until the sugar melts, then add ice milk and mix well, sieve to remove foam and set aside;

2)  Preheat the oven at 150 degrees; additionally burn a pot of hot water for use;

3)  Cook the sugar and water (3 tablespoons) on a low heat without stirring the syrup. During the period, sweep the water (3 tablespoons) on the wall of the pan and cook until amber.  Gently pour the egg syrup into the ramekins (to avoid foaming, use kitchen paper to remove if you have any);

4)  Place the ramekins in a large container, pour hot water to half of the ramekins, put in the oven and cover with tin foil, bake for 35 minutes; insert the toothpick without egg.  Then let it cool in room temperture, put in
the refrigerator for 4-5 hours, enjoy :)

番薯西米糕 Sago Pudding

自從新冠病毒大流行以來，我們一直都待在家裡，所以每週我都會為家人做蛋糕或甜點。我發現冰箱裡有2包西米，然後在網上搜索各種食譜....甜師奶的那一種，看來已找出我們小時候的零食味道:)

我通過減少水來採用該食譜，結果非常好，味道好極了。


栽料：做8杯（8直徑x 3高度）
糕份量：
100克 西米
1000克 水


40克 馬蹄粉
65克 水
65克 糖
1湯匙 椰子油或菜油
1/8茶匙 鹽



紅薯餡：
100g 紅薯蓉
1湯匙 黃油
3湯匙 糖（根據您的口味進行調整）
1/8茶匙 鹽


烹飪方式：蒸

1）將2小塊紅薯蒸至變軟，然後將其搗成糊狀（如果您喜歡質地細的則將其過篩，但我喜歡小塊）；用中火將糊狀物/糖倒入煎鍋中，不加水慢慢炒成粘性糊狀物，最後5分鐘加入黃油，放涼備用；


2）將西米放入水中浸泡5-10分鐘，另一面把一大鍋水煮沸，將西米倒入沸水中，並經常攪拌至它們變成透明的，內部帶有白色斑點，關掉火，蓋上蓋子靜置20分鐘；


3）準備一鍋冷水，將所有的西米倒入冷水中，然後篩出，備用；


4）在一個大碗中，放入馬蹄粉/水，混合至無粉粒，然後加入糖/油/鹽，攪拌；最後將煮熟的西米倒入混合物中，攪拌均勻；

5）準備蒸汽鍋和滾水，

6）糕的組裝步驟，給小杯子上油（如使用矽膠便無需），放入1 1/2湯匙西米混合物，1湯匙紅薯糊，最後放入1 1/2湯匙西米混合物... 


7）蒸15-20分鐘，直到糕變得完全透明，完成和開吃啦 ;)

**在冰箱中放置3-4天，在室溫下放置2天。

Since the pandemic Covid-19, we should stay home all the time, so every week I make a cake or a dessert for the family.  I have found out that there are 2 packs of sago in the fridge, then search online about the various recipes ....
The one from 甜師奶 which seems I wanna to find out our childhood's snack taste :)

The result is so good, and the taste is so delicious;  I adopted the recipe a little bit by adding more water.

Ingredients:   8 cups (8 diameter x 3 height)

Pudding:
100g                      Sago
1000g                    water

40g                        water chestnut flour
65g                        water
65g                        sugar
1 tbsp                    coconut oil
1/8 tsp                   salt

Sweet potato stuffing:
100g                      sweet potato paste
1 tbsp                    butter
3 tbsp                    sugar (up to your taste to adjust)
1/8 tsp                   salt


Cooking method:  Steam

1)  Steam the 2 small pcs of sweet potato until soft, then mash them in paste (sift them if you like fine texture, but I like it with chunky pcs); pour the paste/sugar in a fry pan on a medium flame, fry them slowly without water and it become a sticky paste dough, add the butter in the last 5 mins, set aside;

2)  Put the sago to soak in water for 5-10 mins, on the other hand boil the water in a big pot, pour the sago into the boiling water and stir frequently until
they become transparent with a white spot inside, turn off the heat and rest it for 20 mins with the cover on;

3) Prepare a bit pot with cold water, pour all the sago in the cold water, then sift them out, set aside;

4)  In a big bowl, put the water chestnut flour/water, mix them until without slums, then add the sugar/oil/salt, stir; at last pour the cooked sago to the mixture, stir well;

5)  Prepare the steam pot with boiling water,

6)  Steps for assembly the pudding, oil the small cups (use silicon is no need )
put 1 1/2 tbsp of sago mixture, 1 tsp of sweet potato paste, at last 1 1/2 tbsp of sago mixture... 

7)  Steam for 15-20 mins until the pudding become all transparent, done and enjoy :0

**keep for 3-4 days in the fridge, 2 days in room temperature.

薑汁年糕 Ginger Pudding

又是過年了，這一年發現一個蠻美味的年糕食譜。。。去菜市場買了很多肉薑，也把我的榨汁機拿出來，很方便不用2分鐘，薑汁就有啦！薑的功效很有益，但不能多吃也只能在早上吃啊！這個食譜是我累積幾年的心得，覺得最好吃的啦（＝）

食譜：3個17長方厘米蛋糕模具，2個6吋／17厘米或1個8吋／20厘米直徑蛋糕盤

A部：

300克               糯米粉

53克                 澄麵

63克                 木薯粉

190克               薑汁（肉薑約420克或12兩）

100克               椰奶

B部：

320克               增城黑片糖

20克                 椰子油

75克                 水

少許鹽

烹飪方法：熱水蒸40分鐘

**如要煙韌口感，熱糖水(2)沖落粉內(3

**如要軟熟口感，放涼糖水(2)沖落粉內(3）。

煮法：

1）用大蒸籠把水煮滾，待用;

2）在一個鍋裡，煮沸水/黑片糖和椰子油，待其冷卻至微溫，待用;

3）在一個大碗，混合糯米粉/澄麵/鹽/椰奶和薑汁，然後將的微溫的液體（2）倒進，攪拌至無結塊和過篩兩次，直到順滑，倒入蛋糕盤; 用大火蒸40-50分鐘，視呼糕盤的大小；

4）讓它在烤盤內降溫至少一小時才脫模，可以立即吃或以後煎來吃，應該存放在雪櫃內及在一個星期或十天內食用，或可以冷臧一個月。

**享受！

It's coming the Chinese New Year, and this year I found a pretty delicious rice cake recipe. . . I went to the vegetable market and bought a lot of meat ginger. I also took out my juicer. It was very convenient without using 2 minutes. The effect of ginger is very beneficial, but you ca n’t eat too much, you can only eat it in the morning! This recipe is the experience I have accumulated over the years, and I think it ’s the best (=)


Utensil: 3pcs 17 cm square cake molds, 

2pcs 6 inch / 17 cm or 1 8 inch / 20 cm diameter cake pan

Ingredients:

Part A:
300 g                        glutinous rice flour

53 g                          wheat starch

63 g                          tapioca flour

190 g                        ginger juice
                                (about 420 grams of meat ginger or 12 for two)

100 g                        coconut milk

Part B:

320g                          cane/brown Sugar

20 g                           coconut oil

75 g                           water

1/2 tsp                       salt

Cooking method: Steam in hot water for 40 minutes

** If you want QQ/chewy taste, hot sugar water (2) is poured into the powder 3)

** For soft and cooked taste, add cold sugar water (2) and pour into the powder (3).

Procedure:

1) Boil the water in a large steamer and set aside;

2) In a saucepan, boil water/black sugar and coconut oil, wait for them to cool to a slight temperature, and set aside;

3) In a large bowl, mix glutinous rice flour/wheat starch/salt/coconut milk and ginger juice, then pour the lukewarm liquid (2), stir until no lumps and sieve twice, until smooth, pour into a cake pan; steam over high heat for 40-50 minutes, depending on the size of the cake pan;

4) Allow it to cool down in the pan for at least one hour before remoulding. 

It can be eaten immediately or fried later. It should be stored in the 

refrigerator and consumed within one week or ten days, or it can be frozen 

for one month.

**enjoy!