五香芋頭糕【賀年食譜】Chinese New Year Taro Cake | 簡易食譜 - 基絲汀: 中西各式家常菜譜

五香芋頭糕【賀年食譜】Chinese New Year Taro Cake

by · 22 則留言
五香芋頭糕 Taro Cake

農暦新年快到,蒸糕糕!Go! Go! Go! 很忙呢!但是忙得來有美食,不錯喔!這個芋頭糕用的芋頭,是上一次做芋頭西米露的剩餘物質。放入冷凍庫 freezer中,還保存得很好。煮一會兒,就軟爛又夠粉,超級靚芋頭。芋頭,是基絲汀的至愛,但寶貝就『麻麻地』(廣東話:即不甚愛好)。不過,如有辣椒醬或XO醬等蘸料提供的話,她就一於奉陪。

五香芋頭糕
基絲汀@簡易食譜
準備時間: 20分鐘
烹調時間: 90 分鐘
分量: 一個8吋圓糕盤

材料:
  • 芋頭 600克
  • 粘米粉 180克
  • 水 3杯(750毫升)
  • 菜油 3湯匙
  • 蔥粒(裝飾用)酌量
配料:
  • 臘腸 2條
  • 冬菇 4至5隻
  • 蝦米 10克
調味料:
  • 雞粉 2茶匙
  • 五香粉 3/4茶匙
  • 鹽 1茶匙
  • 糖 1茶匙
  • 胡椒粉 酌量
  • 麻油 少許
五香芋頭糕製作圖 Taro Cake Procedures

做法:
  1. 冬菇洗凈浸軟,切粒。臘腸拖水切粒。蝦米切粗粒。燒熱油鑊,爆香臘腸,冬菇及蝦米,待用。
  2. 準備調味料:把雞粉、五香粉、鹽、糖及胡椒粉放入1杯水中拌勻後,倒進粘米粉,徹底拌勻,加麻油少許。待用。
  3. 芋頭切粒。用 3湯匙油爆香芋頭,約 3 至 4分鐘。倒進2 杯煮滾的水(開水)中,要蓋過芋頭,煮10分鐘,見只剩下少許水,就可以。離火。隨即加入炒香的配料搞勻(如圖示)。倒進粘米粉漿,搞勻成一團很濃稠的半生熟粉團。
  4. 倒進塗了油的 8吋糕盤中。用膠刮掃平表面。用大火隔水蒸60分鐘。用筷子插入中央,如沒粉漿黏著,表示熟透。灑下蔥粒。趁熱享用。或放涼,冷藏硬一點後,煎香兩面。蘸辣椒醬或 XO醬,好味喔!
溫馨提示:
  1. 煮芋頭的火路和時間要掌握好,不用太大火和煮得太久。約10分鐘後,不留下太多水就可以。否則蒸出來的糕點太稀。
  2. 如果喜歡有粒粒芋頭口感的話,可留起部分的芋頭粒,在加入配料時,一同拌入芋頭粒。
  3. 如果你像基絲汀一樣喜歡有點口感,就不用搞爛所有芋頭粒,留些芋頭粒細嚐。
相關食譜:

22 則留言 :

  1. 好吃的芋頭糕︿_︿
    我超愛芋頭 ,台灣產的芋頭品質、口感很好。
    台灣有一種『芋粿巧』是做成半圓形,芋頭刨絲狀,材料跟你駔的這些差不多,口感很Q很好吃。

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  2. 回應Amanda:
    從你的介紹,真想試試那個『芋粿巧』,但我在澳洲還沒見過耶~

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  3. Hi Christine,

    我search "粘米粉" in the serach box, it took me to this recipe.

    請問粘米粉除左蒸糕之外仲可以點用呢?
    本來想整湯丸,點知買左2包都係粘米粉. 整唔成湯丸了..
    而家有2大包粘米粉晌度唔知點算好.. :(

    Cheers, Nat

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  4. Hi Nat,
    粘米粉多數用來做中式糕點。
    湯丸是用糯米粉的。
    新年快到,可以做蘿蔔糕喔~
    弄一些給朋友吃,自己又吃,兩包很快用完。

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  5. 我超愛芋頭 ,我想問WHERE芋頭IS GOOD!!

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  6. 我需要多少水做粘米粉漿?

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  7. 回應sormui,
    食譜已寫了!

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  8. 我也跟你的食譜做左,好成功,唔該您.

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  9. Hi Christine,

    I was making this Taro cake today, it is still being steamed and hopefully they will turn out ok :) I actually have one question and one comment. My question is where do you put the 3 tablespoons of oil? Is it in step 1 when you stir fried the sausages, mushroom and dried shrimp? When I did it, I just put it in the flour mixture. I don't know whether this is correct or not. I was following the recipe when I was making it. But then the English one does not instruct when to add the salt, however, you Chinese version does. What I did was I added in the water when I cooked the taro. Thanks for your hard work. Please keep the recipes coming. Much appreciation!

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  10. To 匿名,
    Thanks for your message.
    The oil is for stir frying the ingredients in step 1.
    I updated the English one too. :)

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  11. Hi Christine,
    I've found your website recently and cannot stop looking through all your recipes (both Chiniese and English). :) I've also made 香滑的椰汁馬豆糕 and 蘿蔔糕, both turned out great! Thank you so much for your wonderful recipes. I was wondering if you have a recipe using taro to create a bird nest shape? I know it is shredded taro frying into a shape to hold seafood or other meat for presentation. I did not see it in your site, just wondering if you have a recipe of similar result. Thank you.

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  12. @LisaL:
    Thanks for your love of my blogs.
    Sorry, I haven't made a bird nest with taro before. :P

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  13. Hi Christine~
    我想問下芋頭糕蒸完可以放幾耐呢? 有無話幾多日要食完?
    Thanks

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  14. @匿名
    可存放在雪櫃大約一星期多。

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  15. thanks very much! 我仲想問個蒸槃係幾寸ga? thanks very much

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  16. My daughters did not like them either. My friend gave me taro cake few years ago was very good. I ate it without pan fired. She put dried tunip and the taro is not mushy. She moved away our area, I cannot ask her about her recipe.

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  17. Thanks for this great recipe, mine turned out great!

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  18. 配方很好,做出來很好吃。謝謝您

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  19. 想問一問, 材料(菜油 3湯匙)是放在哪裡呢? 是否用來爆香臘腸,冬菇及蝦米?謝謝妳的食譜呀! 我將會試煮, 希望成功啦~

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    1. 用來爆香臘腸,冬菇及蝦米。

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    2. thanks so much ar, Christine! 成功的話, 我都想分享給妳知 ;)

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