[農曆新年食譜] 年糕 CNY Recipe: Chinese New Year’s Cake(Nian Gao)

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份量 Serve: 12 人

材料 Ingredients 
1.5杯 水
2.5杯 片糖
8半杯 菜油
4.5杯 糯米粉
3粒 杞子
1-1/2 cups water
2-1/2 cups dark brown sugar, packed
1/2 cup vegetable oil
4-1/2 cups sweet rice flour (Available in Asian specialty markets)
3 dried red dates
 

做法  METHOD
1. 用一深鍋把 水煮滾,加片糖和油煮至完全溶解。待涼約20分鐘備用。

In a large saucepan, boil the water, add the sugar and the oil, and stir just until the sugar is dissolved. Set aside to cool for about 20 minutes.

2. 把糯米粉先過篩,逐少加入糖水中。一邊加麵粉,一邊不停拌勻,直至完全混合,倒到8吋圓形模。杞子放在中央。
Mix the rice flour thoroughly with the cooled liquid and transfer the mixture into an 8-inch round aluminum pan. (The aluminum pans at supermarket salad bars work very well for this). Set the dates in the middle.

3.  放入鑊中,用大火隔水蒸約 50分鐘。年糕本身很黏,就算熟透後,用筷子插進去,都會很黏的。蒸時用錫箔紙蓋上,避免年糕沾水。
Put an inch of water into a wok, a large pot, or a large flat pan and carefully set the pan of batter in the water. Cover lightly with aluminum foil and gently steam the mixture for about 50 minutes. Take care not to let the water boil over into the nian gao.

Source: Spoonful

[農曆新年食譜] 必成功蘿蔔糕 Chinese New Year Recipe: Steamed Turnip cake

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名廚 Jacky Yu 公開 名廚 Ricky Cheung 的私房蘿蔔糕食譜,保證造到 “零失敗” 超簡易的美味蘿蔔糕! Celebrity Chef’s recipe: Chinese New Year Steamed Turnip cake

材料 Ingredient A 

粘米粉 Rice flour :400g
粟粉 Cornstarch :200g
雞湯 Chicken Stock:600g

材料 Ingredient B
蘿蔔肉 Shredded Chinese Radish :2400g(淨肉計)
雞湯 Chicken Stock:1000g
砂糖 Sugar:50g
鹽 Salt:25g
雞粉 Chicken Powder:25g
胡椒粉 White Pepper Powder:8-10g

配料 Other Ingredient 
臘肉 Chinese Cured Pork: 100g(蒸熟切粒 steamed and finely chopped)
臘腸 Chinese Cured Pork Sausage: 2 條 pieces(蒸熟切粒 steamed and finely chopped)
膶腸 Chinese Cured Pig Liver Sausage:2 條 pieces(蒸熟切粒 steamed and finely chopped)
蝦米 Dried Shrimp: 150 g(用水浸軟,洗淨,吸乾水份 soak in water until soft then dried with paper towel)
蔥花及芫茜碎 Finely Chopped Scallion & Chinese Parsley: 適量 A little bit

做法 Method 
1:先將配料之臘肉,臘腸,膶腸粒及蝦米炒香,備用。
Stir-fry the chopped Chinese Cured Pork, Chinese Cured Pork Sausage, Chinese Cured Pig Liver Sausage and Dried Shrimp for later use.

2:材料A之粘米粉,粟粉用雞湯攪拌撈勻成粉漿,備用。
Mixed “Ingredient A” until it looks like paste, set aside for later use.

3:材料B之蘿蔔切粗條,與其他材料B倒入鍋中,以大火煮滾後改以小火煮約10分鐘,至蘿蔔條透明至熟,然後倒入一大盆中,然後將材料A的粉漿慢慢倒入及攪拌均勻,最後加入炒香的配料,撈勻,倒入蒸盆,用保鮮紙封好,水滾後以大火蒸約40分鐘,取出待涼卻後灑上蔥花及莞茜碎即成。
Boiled “Ingredient B” with hot water for 10 minutes until the Shredded Chinese Radish cooked well. Put the well-cooked radish into a big bowl then pour “Ingredient A” (the paste) slowly into the bowl as well and stir-well. Put the Stir-fried “Other Ingredient” into the bowl, mix well. Pour the well-mixed paste into a steamed pan and wrap it with cling wrap. Steamed it around 40 minutes after the water boiled. Put the Finely Chopped Scallion & Chinese Parsley on top of the cake when its cool down.

貼士 Tips
1:若蒸盆太深的話,蒸的時間要適量地加長。要知道蘿蔔糕熟不熟,可用一筷子插入蘿蔔糕底部,若拔出筷子時筷子頭沒有黏著白色未熟的粉槳,就代表蘿蔔糕已經熟透了。
If the steam pan is too deep, it will take longer time for steaming. To make sure the turnip cake is well-done, you may use a chopstick to stick into the bottom of the cake. If there is no sticky paste stick on the chopstick while you take it out, it means the turnip cake is well-done.

2:至於調味及配料的份量可因應個人的口味更改,增多或減少。
Seasoning and other ingredients can be adjust according to your own perference 

資料來源 Source:新假期 Weekend Weekly Magazine 、Jacky Yu 網誌 Jacky Yu’s blog