古法炮製｜懷舊砵仔糕 Traditional steamed clay bowl rice pudding with red beans

Name: 古法炮製｜懷舊砵仔糕 Traditional steamed clay bowl rice pudding with red beans
Yield: 7-8人
Ingredients: 200克/g 粘米粉 Rice flour; 640毫升/ml 水 Water; 120克/g 增城片糖 Zengchen slab sugar; 50克/g 冰糖 Rock sugar; 適量/As use 紅豆 Red bean

2023 年 08 月 04 日發佈列印

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砵仔糕是一種傳統粵式糕點，有說始創於台山，現在已經成為香港懷舊小食之一。傳統的砵仔糕是用小瓦砵作模具，後來變成為瓷制的小碗（酒樓碗），現在為方便起見也可用玻璃碗甚至是金屬蛋糕模具。
不少砵仔糕食譜都會加入澄麵、木薯粉等不同粉類以加強口感，不過這個食譜則只用上粘米粉，是最傳統的做法。而增城片糖的蔗糖味特別香濃，非普通片糖可比。如果想做白色的砵仔糕，將糖悉數改用白糖即可。砵仔糕蒸好後斜放，則可以助排走倒汗水，令口感更佳，糕面亦不會因積水而破裂！

食譜影片

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食材（7-8人） 1小時以上

- 食材
- 粘米粉 Rice flour 200克/g
- 水 Water 640毫升/ml
- 增城片糖 Zengchen slab sugar 120克/g
- 冰糖 Rock sugar 50克/g
- 紅豆 Red bean 適量/As use

1紅豆浸過夜 Soak red beans overnight.
2細火不加蓋煮45分鐘 Cook the red beans over low heat without a lid for 45 minutes.
3熄火加蓋焗30分鐘，瀝乾備用 Off heat, cover and simmer for 30 minutes. Drain and set aside.
4粘米粉與水240毫升水拌勻備用 Mix 240ml of water with rice flour and set aside.
5將砵仔內入蒸籠內蒸2-3鐘 Steam the small bowls in a steamer for 2-3 minutes.
6片糖切大塊 Cut slab sugar into pieces.
7片糖、冰糖放入餘下400毫升水浸泡片刻，細火溶糖及剛滾起 Soak the zengchen slab sugar and rock sugar in the remaining 400ml of water for a while. Then dissolve the sugar over low heat until boiling.
8趁熱把糖水撞入粘米粉水內，一邊攪拌至均勻 While the sugar water is still hot, slowly pour it into the rice flour water mixture while stirring constantly until well combined.
9把紅豆放入砵仔內 Put the cooked red beans into the small bowls.
10注入約粉漿至九成滿，大火蒸25-30分鐘至全熟 Pour the rice flour mixture into the bowls until they are 90% full. Steam over high heat for 25-30 minutes until fully cooked.
11取出缽仔糕，先倒去倒汗水再傾斜擺放，避面有倒汗水積在糕面 Take out the rice cakes and pour out any excess water, then tilt and place them to avoid water accumulating on the surface of the cakes.
12當砵仔糕完全放涼後，用竹籤沿砵仔邊緣輕刺即可脫出 When the rice cakes have completely cooled, use a bamboo skewer to gently prick along the edge of the small bowls to remove them.