古法炮製｜懷舊砵仔糕 Traditional steamed clay bowl rice pudding with red beans
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
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1
紅豆浸過夜 Soak red beans overnight.
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2
細火不加蓋煮45分鐘 Cook the red beans over low heat without a lid for 45 minutes.
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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.
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4
粘米粉與水240毫升水拌勻備用 Mix 240ml of water with rice flour and set aside.
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5
將砵仔內入蒸籠內蒸2-3鐘 Steam the small bowls in a steamer for 2-3 minutes.
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6
片糖切大塊 Cut slab sugar into pieces.
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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.
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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.
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9
把紅豆放入砵仔內 Put the cooked red beans into the small bowls.
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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.
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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.
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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.
