五香芋頭糕 Taro Cake (可做4底8吋圓錫紙盤)
食材
- 材料 Ingredients:
- 芋頭 Taro (2斤) 1200克(g)
- 冬菇 Mushroom 8朵(pcs)
- 臘腸 Lap Chang 6條(pcs)
- 蝦米 Dried Sea Shrimps 4湯匙(tbsp)
- 乾瑤柱 Dried Scallop 8粒(pcs)
- 粘米粉 Rice Flour 380克(g)
- 水 Water 2000克(g)
- 生油 Oil 4-5湯匙(tbsp
- 調味料 Seasoning:
- 雞粉 Chicken Powder 2湯匙(tbsp)
- 鹽 Salt 2茶匙(tsp)
- 糖 Sugar 2湯匙(tbsp)
- 五香粉 Five Spice Powder 2湯匙(tbsp)
- 麻油 Sesame Oil 少許 Little
-
1
芋頭去皮切粒備用。 Peel taro, cut into dice and set aside.
-
2
冬菇、蝦米及臘腸切粒。乾瑤柱浸乾撕成絲。用少許油爆香臘腸及蝦米，盛起。原鑊炒冬菇及乾瑤柱片刻，倒進臘腸及蝦米炒勻備用。 Cut mushroom, dried sea shrimps and Lap Chang into dice. Stir-fry with little oil and set aside.
-
3
燒熱鑊, 用4-5湯匙油將芋頭粒爆炒4-5分鐘, 然後盛起1碗芋粒備用。 Heat the pan, stir-fry taro with 4-5 tablespoons of oil for 4-5 minutes. Transfer some to a little bowl and set aside.
-
4
將調味料及所有配料加入芋粒內, 再炒片刻, 然後加入500克滾水/室溫水將芋料煲滾, 關火, 浸10-15分鐘。 Add all seasoning and ingredients into the remaining taro and mix well. Then pour in 500g hot water / water in room temperature and bring to the boil. Turn off hear. Soak 10-15 mins.
-
5
預備粘米粉。加入500克室溫水拌勻備用。 Prepare rice flour. Pour in 500g water and mix well.
-
6
將剛煲滾的1000克水及預先盛起的芋頭粒倒入已浸的芋料內拌勻, 然後將粘米粉漿倒入拌勻。 Add 1000g boiling water and taro in little bowl into the soaked taro. Mix well. Pour in rice flour batter and mix.
-
7
隨即放入糕盤內大火蒸40分鐘。如以一個大糕盤蒸, 則大火蒸約1.5小時。 Transfer taro batter to a steam plate. Steam with high heat for 40 minutes. If you steam in one plate, steam for 1.5hrs.
