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「來買芋粿、菜頭粿、鹹甜粿...」
那是小時候常聽到的街頭叫賣廣播
但我從來沒有去買過
因為我最愛吃的是媽媽牌芋粿
芋頭糕 (芋粿) 與蘿蔔糕 (菜頭粿) 是臺灣人過年時很常做來吃的兩種鹹年糕。每年的冬天，剛好是大甲芋頭的產期，買當季的芋頭，芋頭較煮得爛。如果沒當季，也可以買別處生產的芋頭，或是買冷凍保存的芋頭來用。我們這裡就為大家介紹怎樣用在來米粉做出臺灣閩南人愛吃的芋頭糕。做好的芋頭糕可以直接吃，也可以煎來吃或煮湯哦。（文末附影片）
🔹 Taro Cake (Orh Kueh)
"Come buy the taro cake, radish cake, salty and sweet rice cake..."
That was the familiar sound from food truck speakers when I was little.
But I have never bought them.
Since my favourite has always been the taro cake Mum made.
"Come buy the taro cake, radish cake, salty and sweet rice cake..."
That was the familiar sound from food truck speakers when I was little.
But I have never bought them.
Since my favourite has always been the taro cake Mum made.
Taro cake (orh kueh) and radish cake are two kinds of salty rice cake that Taiwanese people often make for the lunar new year. Winter happens to be the harvest time for the famous Taiwanese Dajia taros. Taro roots are softer after being cooked if you buy them in season. If the timing is not right, you can also buy the taros grown elsewhere or those preserved in a freezer. Here, we show you how to use rice flour to make Taiwanese Hoklo (Holo/Hokkien) people's favourite taro cake. The taro cake can be served directly. It can also be served after being stir-fried or cooked in soup. (See the video tutorial at the end.)
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材 料（Ingredients）：
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| 製作芋頭糕的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
手抹一些醋，別沾到水，把芋頭削皮與刨絲。
Smear some vinegar on your hands and don't touch water. Peel and grate the taro (Colocasia esculenta var. antiquorum).
Smear some vinegar on your hands and don't touch water. Peel and grate the taro (Colocasia esculenta var. antiquorum).
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| 把芋頭刨絲，較蒸得透，吃起來也比較不會太乾。圖片來源：cooking23s.blogspot.com |
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| 刨絲後的芋頭簽。圖片來源：cooking23s.blogspot.com |
(2)
乾香菇洗淨，泡水三十分鐘。蝦米洗淨，泡水十分鐘。
Wash and soak the dried shiitake for 30 minutes. Wash and soak the dried shrimp for 10 minutes.
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| 可在香菇上方再壓一個容器，以確保香菇泡水的時候不會浮起。圖片來源：cooking23s.blogspot.com |
(3)
將烘焙紙裁剪，放入粿模內。
Cut a piece of baking paper and put it onto the mould.
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| 在烘焙紙的四個角落各剪一刀，以便折疊放入模內。圖片來源：cooking23s.blogspot.com |
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| 鋪好後的模樣。圖片來源：cooking23s.blogspot.com |
(4)
將在來米粉與三百毫升的水混合攪拌均勻。備用。
Mix the rice flour and 300ml of water. Stir until they are well mixed. Set aside.
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| 混好後的粿漿。圖片來源：cooking23s.blogspot.com |
(5)
把香菇與蝦米切成小塊一點的小丁狀，備用。
Chop the shiitake and shrimp into smaller pieces. Set aside.
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| 香菇切法示範。圖片來源：cooking23s.blogspot.com |
(6)
炒鍋內放入無油蔥酥的香蔥油。開中火。油融化後，加入香菇，炒約三十秒。加入絞肉，炒到肉變白。加入蝦米，炒約三十秒。加入醬油、砂糖、白胡椒粉，炒約三十秒。炒出香氣後關火，盛起備用。
Add the shallot oil without shallots into a frying pan over medium heat. After the oil has melted, add the shiitake and stir-fry for about 30 seconds. Add the pork mince and stir-fry until it has whitened. Add the shrimp and stir-fry for about 30 seconds. Add the soya sauce, fine sugar, and white pepper powder. Stir-fry for about 30 seconds. Heat off. Get them out of the pan and set aside.
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| 炒好後的配料。圖片來源：cooking23s.blogspot.com |
(7)
原鍋立刻放入刨好的芋頭簽與三百毫升的水，開中火，蓋上蓋子燉煮約兩分鐘（中間需開蓋攪拌）。關火。加入炒好的配料、油蔥酥、粿漿。混合攪拌均勻，倒入鋪好烘焙紙的粿模內。
Add the taro and 300ml of water into the frying pan over medium heat right away. Lid on and boil for about 2 minutes. Heat off. Add the stir-fry, the fried shallots and the rice liquid. Stir them until well-mixed. Pour the mixture into the mould with baking paper.
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| 燉煮後的芋頭簽。圖片來源：cooking23s.blogspot.com |
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| 混合均勻後，放入粿模。圖片來源：cooking23s.blogspot.com |
(8)
蒸鍋內放入半鍋的水，煮滾後，將粿模放入蒸籠，以中大火蒸約七十分鐘，即大功告成。
Bring half pot of water to the boil. Steam the mixture over medium-high heat for about 70 minutes. Then, voila!
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| 將粿模放入蒸籠。圖片來源：cooking23s.blogspot.com |
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| 剛蒸好的芋頭糕。圖片來源：cooking23s.blogspot.com |
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| 放涼後再切會比較好看哦。圖片來源：cooking23s.blogspot.com |
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| 芋頭糕切片。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
原音重現版影片 Video Without Talking or Music (ASMR):
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(1)
削芋頭之前，手要抹一些醋，別沾到水，才不會因為過敏而變得很癢。
Smear some vinegar on hands before peeling and don't touch water, otherwise your hands will be itching due to allergy.
(2)
市面上的在來米粉，如果買到較不好的，可能會有霉味，要小心。
Be careful not to buy the wrong brand of rice flour from the markets, otherwise it may smell like mould.
(3)
把香菇與蝦米切小塊一點，做好的芋頭糕切起來才會較好看。
Chop the shiitake and shrimp into smaller pieces so that the taro cake can be sliced more beautifully.
(4)
把各種食材照順序分開來下去爆香，炊好的芋頭糕吃起來才會較香。
Stir-fry each ingredient separately in order so that the taro cake can have more flavour.
(5)
用鍋子的熱氣把粉漿變糊，炊好的芋頭糕才會較Q。
Use the heat of the pan to thicken the rice liquid so that the taro cake can be springier.
(6)
如果沒有烘焙紙，也可以先在粿模內抹一些油來防沾。
If you don't have baking paper, you can smear some cooking oil over the mould instead.
(7)
把筷子插進去剛蒸好的芋頭糕裡面，如果沒有沾到白色的粉漿，就表示芋頭糕熟了。
You know the cake is cooked when you insert a chopstick into the cake and the chopstick comes out without white liquid.
(8)
如果把芋頭糕冷藏過再切，切出來的形狀會更好看。
If you slice it after it has been refrigerated, it can be sliced more beautifully.
(9)
芋頭糕放冰箱冷藏差不多可保存五天，不要拿去冷凍，吃起來才不會粉粉的。
It can be preserved in a fridge for about 5 days. Don't leave it in a freezer, otherwise its texture will be damaged.
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