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🔹 糍 粑
以前每當鄰家有人結婚
總有熱鬧又豐盛的辦桌流水席
以及吃不完的美味糍粑與花生糖粉
值得細細品嚐、慢慢回憶
在臺灣，糍粑（粢粑）又叫做客家麻糬，以其超軟嫩 Q 彈的口感聞名。糍粑通常不包餡，要吃的時候再從袋中擠出，沾花生糖粉一起吃。傳統的糍粑做法，是先把糯米蒸熟後，再捶搗而成。這裡介紹的則是較簡便的糯米粉配方，做出來的糍粑一樣好吃哦～（文末附影片）
🔹 Ciba
Every time someone in the neighbourhood got married,
There was always bustling and bountiful roadside banquet
With all of the ciba and powdered peanut butter that you could eat.
These are the things worth savouring and recollecting gradually.
In Taiwan, ciba is also called Hakka mochi (Hakka muah chee), which is famous for its super soft and springy texture. Ciba is usually served without stuffing. The serving is squeezed out of a plastic bag and eaten after being stuck with powdered peanut butter. Traditionally, ciba is made by beating the steamed sticky rice. Here, it's simply made from glutinous rice flour, and taste just as good as, if not better than, the one made traditionally. (See the video tutorial at the end.)
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| 製作糍粑的食材一覽。圖片來源：cooking23s.blogspot.com |
(1)
糯米粉加水混合均勻後，加入無味食用油（例如，葡萄籽油）混合均勻。
Mix well the glutinous rice flour and the water. Add the flavourless cooking oil and stir them until well mixed.
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| 只要是無味的食用油皆可，例如葡萄籽油。圖片來源：cooking23s.blogspot.com |
(2)
在臺式電鍋的內鍋抹一些食用油。
Smear some cooking oil on a pot of Taiwanese rice cooker.
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| 圖為使用耐熱矽膠刷抹油的情景。圖片來源：cooking23s.blogspot.com |
(3)
把混勻的粉漿倒入內鍋，放入臺式電鍋，電鍋的外鍋倒入兩米杯的水（約 350g），蓋上蓋子，蒸至電鍋跳起為止。
Pour the mixture liquid into the pot. Leave the pot in a Taiwanese rice cooker with 2 cups of water (about 350g) in the outside pot. Lid on. Steam them until the rice cooker turns off automatically.
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| 混勻後的粉漿。圖片來源：cooking23s.blogspot.com |
(4)
噴一些烤盤油（食用油）在耐熱的矽膠揉麵墊上，將蒸好的糍粑放在墊子上，用墊子包住糍粑後，搓揉大約三到五分鐘。
Apply some pan spray (cooking oil) onto a silicone pastry kneading mat. Leave the steamed cake on the mat. Cover the cake with the mat and knead it for about 3-5 minutes.
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| 剛從電鍋倒出來的糍粑。圖片來源：cooking23s.blogspot.com |
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| 揉的過程可不斷調整糍粑位置，以充分搓揉到每一部份。圖片來源：cooking23s.blogspot.com |
(5)
抹一些烤盤油（食用油）在一個食品級塑膠袋裡，把糍粑放入袋中，將封口綁好。
Apply some pan spray (cooking oil) onto a food-grade plastic bag. Leave the cake inside the bag and tie it up.
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| 揉好後的糍粑。圖片來源：cooking23s.blogspot.com |
(6)
準備一些花生糖粉，鋪在一個大盤子上（食譜參見「紅龜粿 (紅粄) 與 花生粉做法」，但這裡用的花生要打細一點，並且搭配較細的糖粉）。將塑膠袋剪一個洞，把要食用的糍粑份量擠出放在花生糖粉上。
Prepare some powdered peanut butter and spread it on a big plate. (See "How to Make Ang Ku Kueh (Red Tortoise Cake)" for the recipe. Here, the peanuts need to be processed more finely and mixed with icing sugar.) Cut a hole on the plastic bag and squeeze out the portion of ciba cake that's gonna be served.
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| 在塑膠袋的一角剪洞。圖片來源：cooking23s.blogspot.com |
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| 要吃多少再擠多少出來。圖片來源：cooking23s.blogspot.com |
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| 擠出的糍粑。圖片來源：cooking23s.blogspot.com |
(7)
將擠出的糍粑在花生糖粉上滾動，沾滿花生糖粉後，用一雙筷子將糍粑分成更小塊，即可食用了。
Roll the ciba cake on the powdered peanut butter. Use a pair of chopsticks to cut it into smaller pieces. Then, voila!
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| 這種吃法是北臺灣客家人很道地的吃法哦。圖片來源：cooking23s.blogspot.com |
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| 成品示意圖。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片（請開字幕） Video Tutorial With Talking & Music:
原音重現版影片（請開字幕） Video Without Talking or Music (ASMR):
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(1)
使用百分之百糯米做的糯米粉，不摻別的粉，才能吃到傳統糍粑的最單純的米香。
Use the glutinous rice flour made of glutinous rice only, and don't add any other kind of flour or powder. So that you can taste the purest rice flavour of the traditional ciba.
(2)
這裡要用好一點的油，沒有油耗味，做好的糍粑才不會有怪味。
Here, choose the better cooking oil without bad odour, otherwise the ciba won't smell good afterwards.
(3)
加一些油在粉漿裡，除了防沾，還可以讓做好的糍粑延緩變硬。
Adding some cooking oil can prevent ciba from being too sticky or hardening too soon.
(4)
趁熱搓揉糍粑，可以讓糍粑吃起來更 Q 彈。
Knead the ciba while it's still hot so as to make it springier.
(5)
等揉到降溫後再放入塑膠袋，吃起來較安心。
Put it into a plastic bag after it has cooled down for health concerns.
(6)
這裡用的花生要打細一點，並且搭配較細的糖粉混合均勻，這樣糍粑才能沾到較多的花生，吃起來才對味。
Here, the peanuts need to be processed more finely and mixed with icing sugar. So that the ciba can stick with more powdered peanuts and taste the right way.
(7)
用自己做的新鮮花生粉，較不用擔心吃到黃麴毒素，而且也較香。
Use the fresh powdered peanut butter made by yourself, so that you can make it smell better without worrying about aflatoxin.
(8)
喜歡芝麻香味的人，也可加一些黑芝麻在花生糖粉裡，讓味道更豐富。
If you like the smell of sesame, you can add some black sesame to the powdered peanut butter to enrich the flavour.
(9)
花生糖粉容易受潮，等要吃糍粑的時候再把糍粑裹上花生糖粉，才不會走味。
Powdered peanut butter is easy to moisten. Stick it with ciba just before you eat, otherwise they won't taste quite right.
(10)
糍粑放在袋中能保持水份，要吃多少再擠出多少，以免吃不完變硬。
Preserve the ciba in a plastic bag to keep its moist. Squeeze a portion out right before serving to prevent it from hardening.
(11)
做好的糍粑在室溫下可保存兩天，冷藏可保存三天。冷藏後要先蒸過再吃才會軟 Q。
The ciba can be preserved for 2 days at room temperature, or 3 days in a fridge. After being refrigerated, it needs to be steamed to become soft again.
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