Page 99 - hakka 2025

蒸味酵粄

Steamed Fermented Rice Cakes

■ 主料 ■ Main Ingredient
粘米粉 250克 250 grams rice flour

■ 辅料 ■ Auxiliary Ingredients
清水 250克 250 grams water
沸水 250克 250 grams boiling water
枧水 3克 3 grams lye water

■ 佐料 ■ Condiments
红味 清水6汤匙， Red flavour: 6 tablespoons water,
红糖3汤匙， 3 tablespoons brown sugar,
白砂糖2汤匙， 2 tablespoons white sugar,
姜片10克熬煮而成。 10 grams ginger slices, boiled together.
白味 蒜蓉10克煎香， White flavour: 10 grams minced garlic stir-fried,
清水3汤匙， 3 tablespoons water,
鱼露2汤匙煮制而成。 2 tablespoons fish sauce, boiled together.

■ 制作流程 ■ Method
1. 将清水倒入粘米粉中，搅拌均匀后加入枧水继续 1. Pour water into the rice flour and stir until even-
搅拌均匀至顺滑。 ly mixed. Add lye water and continue to mix until
2. 用沸水从高处冲入粉浆中，同时用筷子迅速搅 smooth.
拌，直至粉浆成半熟且流动状。 2. Pour boiling water from a height into the batter,
3. 将调好的粉浆倒入一个个浅小碗中。放入蒸锅， while stirring quickly with chopsticks until the batter
先用大火蒸10分钟，再转中火蒸20分钟，直至碗 becomes partially cooked and remains fluid.
面周围鼓起，中间形成凹窝状即可出锅。 3. Pour the batter into small shallow bowls. Place in a
steamer and steam over high heat for 10 minutes,
■ 风味特色 then reduce to medium heat and steam for another
可咸可甜，柔韧弹牙。 20 minutes until the edges puff up and the center
forms a pit. Remove from the steamer and serve.

■ Flavour Characteristics
Can be savory or sweet, with a chewy and resilient tex-
ture.

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