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客家粽的這個版本（我從小吃的臺灣客家米粽）是用月桃葉包的，透過先炒米、後蒸製的過程，糯米吃起來的口感軟硬適中，介於偏Q彈的臺灣北部粽與偏軟黏的臺灣南部粽之間，剝開內餡即能聞到煸炒過的濃濃菜脯香與胡椒香，是我用來懷念阿婆的一道美食。如果是用一般的粽葉，則把粽葉泡水兩小時，洗乾淨、瀝乾即可，可參考我的「鹼粽做法」。月桃葉在鄉下很常見，具有一股很特別的清香氣息，但需要先去梗、煮軟，才會較好包。（文末附影片）
This version of Hakka zongzi is wrapped with shell ginger leaf. It's a dish I will make when I miss my grandma. If you use bamboo leaves instead, they need to be soaked for 2 hours, washed, and drained. Please watch "How to Make Kee Chang" for reference. Shell ginger is very common in Taiwan's countryside. It has a nice and special aroma, but the leaf can only be used after you eliminate the hard stem and boil it. (See video tutorial at the end.)
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材 料（Ingredients）：
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| 製作客家粽的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
把六片月桃葉洗淨、瀝乾、去梗（葉柄），用滾水煮約二十分鐘後，用冷水浸泡一晚。備用。
Wash 6 shell ginger leaves and drain them. Eliminate the hard stem and boil them for about 20 minutes. Soak them in cold water overnight. Set aside.
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| 臺灣鄉下野生的月桃葉。圖片來源：cooking23s.blogspot.com |
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| 這裡的「去梗」意思是說用小刀把葉柄削薄。圖片來源：cooking23s.blogspot.com |
(2)
圓糯米洗淨，泡水三小時，瀝乾，備用。
Wash the short-grain glutinous rice and soak the rice for 3 hours. Drain the rice and set aside.
(3)
準備待會要炒的餡料。蘿蔔乾泡水三十分鐘（中間換水兩次），瀝乾、切碎。乾香菇泡水二十分鐘，瀝乾、切小方塊。蝦米泡水十分鐘，瀝乾。傳統豆干切成小方塊。
Prepare the stir-fry. Soak the dried radish for 30 minutes. (Change the water twice in the process.) Drain and finely chop the radish. Soak the dried shiitake mushrooms for 20 minutes. Drain and dice them. Soak the dried prawn for 10 minutes and drain the prawn. Dice the dried tofu.
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| 準備餡料。（香菇要記得去梗再切。）圖片來源：cooking23s.blogspot.com |
(4)
炒鍋放入五公克的香蔥油，開中小火，加入切好的豆干煎炒至金黃色後，再加五公克的香蔥油，爆香香菇，香味出來後加入蝦米，翻炒至有香氣後，加入豬絞肉，炒白後，加入碎蘿蔔乾略炒，最後加入油蔥酥、白胡椒粉、糖、臺式醬油，拌炒均勻，備用。
Leave 5g of shallot oil in a frying pan over medium-low heat. Stir-fry the dried tofu. Add another 5g of shallot oil. Add and Stir-fry the mushrooms, prawn, pork mince, and dried radish respectively. Add the fried shallots, white pepper powder, sugar, and Taiwanese soy sauce. Stir-fry them until they are well-mixed. Heat off. Set aside.
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| 炒好的餡料。圖片來源：cooking23s.blogspot.com |
(5)
炒鍋放入十公克的香蔥油，開中火，加入糯米，炒勻。加入油蔥酥、鹽、白胡椒粉、臺式醬油，翻炒均勻。加入三分之二的水（總量合計約 125 公克），翻炒後再加入最後三分之一的水。轉小火。蓋上蓋子。每三十秒開蓋翻炒一次。直到糯米約七到八分熟（米粒外緣都轉透明，只剩米心一點點白色），關火，蓋上蓋子，燜約十分鐘後，翻炒，再蓋上蓋子燜約五分鐘。備用。
Leave 10g of shallot oil in a frying pan over medium heat. Add the rice and stir-fry it for a bit. Add the fried shallots, salt, white pepper powder, and Taiwanese soy sauce. Stir-fry them for a bit. Add about 2/3 of the water (about 125g in total). Stir-fry them for a bit. Add the final 1/3 of the water. Turn the heat level down to low heat. Lid on. Stir them every 30 seconds. Heat off after the rice is medium-well.
Lid on. Stir the rice again after 10 minutes. Lid on. Wait for another 5 minutes. Set aside.
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| 加水的時候要慢慢加入，米粒才能均勻受熱。圖片來源：cooking23s.blogspot.com |
(6)
將兩片粽葉交疊在一起，較滑順的那一面朝內，在距離根部約三分之一處折起成漏斗狀。舀一大匙糯米飯放入，再舀一匙餡料放入，再舀一大匙糯米飯放在最上面。
Stack up 2 bamboo leaves. At about 1/3 of the length, fold them into a funnel shape with the smooth side in. Add a spoon of rice. Add a spoon of the stir-fry. Add a spoon of rice on top of it.
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| 需再自行視粽葉大小斟酌放入米飯與餡料的量。圖片來源：cooking23s.blogspot.com |
(7)
把上方粽葉折蓋，把粽子的左右兩邊稍微捏住，再將剩餘的粽葉折好，以棉繩於粽子腰部綁牢。重複此過程直到包好六顆客家粽。
Cover the rice with the rest of the leaves. Fold the residual part over. Tie them with a cotton string. Repeat the process until you have made 6 of them in total.
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| 把粽子的左右兩邊捏住再繼續摺。圖片來源：cooking23s.blogspot.com |
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| 以半個蝴蝶結的方式將粽子繫在棉繩上。圖片來源：cooking23s.blogspot.com |
(8)
臺式電鍋的外鍋放入兩米杯的水，把綁好的粽子放在一個盤子上，置入電鍋，蒸到開關自動跳起來為止。
Add 360ml of water a Taiwanese rice cooker. Leave the zongzi on a plate and put them into the rice cooker to steam until heat off automatically..
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| 剛蒸好的客家粽。圖片來源：cooking23s.blogspot.com |
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| 把客家粽撥開來的樣子。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
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附 註（Footnotes）：
(1)
豆干煸過會較香，也能保存較久。
The dried tofu will smell better and has a longer shelf life after being stir-fried.
(2)
煸炒過的菜脯香味與胡椒香味是客家粽很重要的特色。
The aroma of stir-fried dried radish and white pepper powder is a very important feature of Hakka zongzi.
(3)
我這個版本的客家粽已經儘量少加一些油，熱量比一般肉粽少很多。
I have added less oil to this version of Hakka zongzi, which consists far fewer calories than the common zongzi.
(4)
傳統的客家粽通常會有一個「炒米」的過程，粽子吃起來的口感不會太軟也不會太硬。
A stir-frying process is usually used to make the texture of traditional Hakka zongzi neither too soft nor too hard.
(5)
如果喜歡較濕、較黏的口感，可以自己斟酌，多加一些水來炒米。
If you prefer a moist and sticky texture, you can add a bit more water to stir-fry the rice.
(6)
如果喜歡較Q的口感，也可以少加一些水來炒米。
If you prefer a springy texture, you can add a bit less water to stir-fry the rice.
(7)
粽葉的頭部較硬，可以先剪掉，會比較好摺。
You can remove the hard head of the leaf first so that it can be folded more easily.
(8)
如果是用一般的粽葉來包，每一顆粽子要用兩片粽葉。
If common bamboo leaves are used instead, you need to use 2 leaves for each zongzi.
(9)
做好的客家粽可以放冰箱冷藏保存兩天，冷凍可以保存半個月。
The Hakka zongzi can be preserved in a fridge for 2 days, or in a freezer for 2 weeks.
😺：記得訂閱YouTube頻道哦～ 您的鼓勵就是最大的動力。
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