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!