只需4樣材料！新手都整到😎分享超詳細教學影片🫶🏻用咗馬蹄粉爽滑挺身，再加埋木薯粉會更煙韌，有種軟糯嘅口感🥹呢個做法好易脫模，唔會痴手！
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♥️特濃紅棗糕📝食譜
烹調時間⏱️1小時
🔸材料🔸
紅棗 300g
馬蹄粉 250g
木薯粉 60g
水 1000ml + 450ml
增城蔗糖/片糖 150g
🔹做法🔹
- 紅棗去核，浸1000ml水1小時；馬蹄粉、木薯粉和450ml水混合，過篩
- 紅棗水煮沸，中火煮5分鐘，將紅棗剪碎；合蓋小火煮30分鐘，中途按壓紅棗；過篩濾出600ml紅棗汁
- 紅棗汁加入蔗糖，小火加熱至溶化；熄火放涼3分鐘
- 先將100ml粉漿(用前先攪拌避免粉沉底)加入步驟3的紅棗汁，攪拌至濃稠，放涼5分鐘；逐少加入剩餘的粉漿，一邊攪拌防止過熱令粉漿凝固 (如有粉漿凝固，可再次過篩)
- 模具掃油，加入紅棗粉漿，中火蒸1小時即成；可放雪櫃保存，食用前先蒸熱味道更佳
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Red dates: 300g
Water chestnut flour: 250g
Tapioca flour: 60g
Water: 1000ml + 450ml
Canes/slab sugar: 150g
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Pit red dates, soak in 1000ml water for 1 hour. Mix flours with 450ml water, then sieve.
- Boil date water, simmer 5 mins, chop dates. Cover, low heat 30 mins (press dates occasionally). Sieve to get 600ml date juice.
- Add sugar to juice, heat until dissolved. Let cool 3 mins.
- Stir batter well first. Add 100ml batter to juice, stir until thick, cool 5 mins. Gradually mix in remaining batter, stir constantly to avoid lumps (re‑sieve if needed).
- Grease mould, pour batter in. Steam on medium heat for 1 hour until set. Refrigerate; re‑steam before serving for better taste..
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
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