Posted by: Jonjon | December 19, 2009

Asian – Chinese Rice Cake寧波年糕 9/10 68% cold water to (54% glutinous, 46% rice flour) with a bit taken out to make 粿粹



http://tw.myblog.yahoo.com/jw!8bO6wmCeFRjv7ZnJEKc-/article?mid=81825

寧波年糕

3-4人份

材料:

糯米粉120g,

在來米粉100g,

冷水150g

步驟:

1.將糯米粉+在來米粉混合均勻,用濾網過篩

2.將冷水加入用手揉合成為一個團狀

(冷水可以保留10-20cc視米團軟硬狀況慢慢添加

3.揉好的米團捏出約40g壓扁,放入沸水中煮熟做粿粹

4.將煮熟的粿粹撈起放涼加入生米團中

(加入一團熟米糕混合,米糕會更柔軟有彈性)

5.用手慢慢將粿粹與生米團揉合成均勻的團狀

(一開始不是很好揉,稍微要有一點耐心混合均勻)

6.揉搓均勻的米團大約分成6等份,用手搓揉成長形圓柱狀

7.間隔整齊放入墊上不沾烤紙的蒸籠內

8.水沸騰中火蒸20分鐘即可

9.完全放涼即可使用

10.短時間不吃可以放冰箱冷凍保存

Conclusion

This worked quite well. Really have to knead it properly into a smooth dough after putting in the boiled rice cake. Otherwise the texture won’t be that good.

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