年糕食譜 Nian Gao (Tikoy) Recipe




年糕(甜粿)是每次過農曆年必吃的回憶。如何用糯米製作台灣傳統年糕與炸年糕呢?其實一點都不難,只要多花三小時泡米,就能用一般電鍋蒸出美味的甜年糕,而且不會有用糯米粉做的粉粉的味道。同場加映自製麵皮炸年糕食譜。網友 peggysu888 說:「炸年糕耶!雖然長大後吃了不少美食,但這一味無法忘懷。尤其剛炸好時,那個香味,等不及冷卻就想吃,一面呼一面吃,很過癮。」您是否有同樣的感受呢?祝大家農曆年快樂,恭喜恭喜~(附影片)

Nian Gao (Tikoy) is a traditional must-eat around lunar new year holidays in many Asian countries. How to make traditional Taiwanese Nian Gao from real sticky rice rather than from glutinous rice flour? It's not difficult at all. Just follow our tips to make your easy Nian Gao, which will be definitely much more delicious than the one made from rice flour. Happy lunar new year~

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材 料(Ingredients):

製作蒸年糕與炸年糕材料一覽。圖片來源:cooking23s.blogspot.com

步 驟(Steps):

(1)

300 g 圓糯米加水浸泡三小時,將水倒掉瀝乾。

Get 300 g sticky rice soaked for 3 hours and then drained.

(2)

泡好且瀝乾的米與 400 ml 的水一起用調理機或果汁機打成生米漿,將打好的生米漿倒入粿袋,把袋口綁好。

Blend the soaked and drained sticky rice with 400 ml water into a smooth liquid. Pour the liquid into a cotton bag (for cooking) and seal it.

粿袋可在一般烘焙材料店買到,也可上網買。倒的時候可先將粿袋套在一個大碗上。圖片來源:cooking23s.blogspot.com

(3)

找重物壓在粿袋上,過半小時後翻面,再壓半小時。

Press the bag under heavy objects for 30 minutes. Then flip it over and press it under heavy objects for another 30 minutes.

壓的時候,可把粿袋放在鐵架上,並於下方放置容器盛水。圖片來源:cooking23s.blogspot.com

(4)

用手把壓乾的粿粹剝成細粒狀,然後加入 180 g 砂糖一起拌勻且搓揉至呈現濃稠液態糊狀。

Press the dried rice mixture into small pieces and then mix in 180 g sugar. Knead the mixture into a smooth paste.

用手搓得越均勻、越細越好。圖片來源:cooking23s.blogspot.com

加入砂糖後需要揉得更仔細,不能有塊狀物在其中。圖片來源:cooking23s.blogspot.com

(5)

六吋圓模鋪上烘焙紙,倒入揉勻的米糊,倒好後,用一根筷子把米糊表面的氣泡戳掉。

Cover a 6 inch pan with a piece of baking paper. Pour the paste into the pan. Poke the bubbles with a chopstick.

可用六吋戚風蛋糕圓模(非中空模)當做容器。圖片來源:cooking23s.blogspot.com

可用筷子或竹籤把米糊表面出現的氣泡挑掉。圖片來源:cooking23s.blogspot.com

(6)

電鍋外鍋放五杯水預熱,冒煙後先放入蒸架,再放入裝好的米糊,蒸約一小時後拿出,放涼後離模(仍有烘焙紙)冷藏。

Preheat a steam cooker with 5 cups of water. Leave the pan onto a steam rack inside the preheated steam cooker and steam it for about 1 hour. After the steamed Nian Gao has cooled off, get it out of the mold and store it in a fridge.

剛用電鍋蒸好的年糕。圖片來源:cooking23s.blogspot.com

等年糕放涼後才可離模,太早脫模易導致年糕變形。圖片來源:cooking23s.blogspot.com

(7)

將一顆約 55 g 的雞蛋打散打勻,先加入一半的中筋麵粉(約 42 g)拌勻,再加 30 ml 的水與另一半的麵粉(約 42 g)拌勻至可流動的濃稠糊狀。

Beat a 55 g egg. Mix in 42 g plain flour. Add 30 ml water and another 42 g plain flour. Mix them together to turn the mixture into a smooth paste.

麵糊的濃稠度以剛好能均勻且輕薄地包覆切好的年糕塊為原則。圖片來源:cooking23s.blogspot.com

(8)

把冷藏過的年糕上的烘焙紙剝一半下來。刀子抹食用油,把一半的蒸年糕切小片裹麵糊,放入已預熱的油鍋用中小火炸,底部麵糊變硬後翻面,炸至金黃色後,開大火搶酥(逼油)後起鍋。

Peel the baking paper off half of the steamed cake. Rub some cooking oil on the blade of a kitchen knife. Chop half of the cake to pieces. Cover the pieces with the egg-and-flour paste and fry them with preheated oil one by one over medium-low heat. After they turn golden brown, turn up the heat before you plate them. 

烘焙紙本身就有防沾效果,不用另外抹油即可剝離。圖片來源:cooking23s.blogspot.com

麵糊要均勻包覆在年糕塊上,不能裹得太厚也不能太薄。圖片來源:cooking23s.blogspot.com

炸好的年糕。圖片來源:cooking23s.blogspot.com

炸年糕的內部實況。圖片來源:cooking23s.blogspot.com




說 明(Footnotes):

(1)

糖的顏色會決定年糕的顏色。糖的顏色越深,做好的年糕顏色也越深,反之亦然。

The color of Nian Gao is determined by the color of the sugar used.

(2)

除了炸年糕以外,蒸好的年糕可放涼切片直接食用,也可沾椰子粉、花生粉或芝麻粉一起食用,別有一番風味。

Apart from frying the steamed Nian Gao, you can also eat it directly. It's particularly delicious to go with coconut powder, peanut powder or black sesame powder.



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