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!

大棗紅糖椰汁千層糕 Red Dates Sugar & Coconut Milk Layer Pudding

本來是農曆年過節大家高興的日子，但這一年的開始是被一個“新型冠狀病毒”給破壞了氣氛，全中國包括香港和澳門的人民都要躲在家中渡過假期，以免感染病毒。。。我閒置家中便找找食譜，做個中式糕點吧！ 在網上看了這個師奶仔廚房, 便跟著做啦;)

材料：3個／闊6*長15*深5毫米 糕盤

A部：
300克                   椰漿                   
100克                   室溫水                
200克                   木薯粉 
40克                     粘米粉               
120克                   白砂糖                


B部：
i）150克               去核紅棗
    900克               水

ii）120克              大棗紅糖
      440克              紅棗水
      200克              木薯粉
      40克                粘米粉


煮法：熱水蒸共60分鍾

程序：
1）各將A部放在一個大盤中攪均勻，過篩待用；

2）將B部i）中火煲30分鐘，過篩把紅棗水／蓉篩出共440-450克，放涼；將B部放在一個大盤中攪均勻（大棗紅糖除外），過篩後放入大棗紅糖，待用；

3）將糕盤掃油，先把1大湯匙的大棗紅糖漿放入糕盤蒸4分鍾，其次把1大湯匙的椰汁粉漿放入糕盤蒸4分鍾；重覆以上步驟，至最後一層時蒸15分鍾，應該共有11層。

4）放涼後，切塊享用;0

It was originally a happy day for the Lunar Nw Year, but the beginning of the year was disrupted by a "new coronavirus". People in China, including Hong Kong and Macau, had to spend their holidays at home to avoid infection. . . When I'm idle at home, I'm looking for a recipe and make a Chinese pastry! I watched this teacher's kitchen 師奶廚房on the Internet, and followed suit;)


Utensil: 3pcs/W6*L15*D5cm cooking pan

Part A:
300g                    coconut milk
100g                    water
200g                    tapioca flour
40g                      rice flour
120g                    granulated sugar

Part B:
i）150g                 Pitted Jujube date 
    900g                 water

ii) 120g                 Jujube Brown Sugar 
    440g                 water 
    200g                 tapioca flour
    40g                   rice flour 

Cooking method: steam for 60 minutes in hot water 


program:
1) Put Part A in a large bowl, stir well and sieve them for use; 

2) Boil the pitted jujube date and water on medium heat for 30 mins, sieve out 
the puree and water around 440-450g; pull all the ingredients B) in a large bowl (except the jujube brown sugar)stir well, then put the brown sugar and stir well, set aside;

2) Sweep the cake pan with oil, firstly put one layer of 0.5cm of jujube mixture into the cake pan and steam for 4 minutes, then put one layer of 0.5cm of coconut milk into the cake pan and steam for 4 minutes; repeat the above steps to the last layer, steaming for 15 minutes, there should be a total of 11 layers. 

3) After cooling down, cut in slice and enjoy ;0