台灣草仔粿 Taiwanese Herbal Rice Cake

材料

糯米粉 400克

在來米粉（粘米粉） 100克

艾草 或 鼠麴草 200–300克

熱水 250–300克

植物油 20–30克

花生粉 適量

芝麻粉 適量

砂糖 少許

芝麻油 一點

冬瓜糖碎（可選） 適量

小蘇打 少許

粽葉、香蕉葉 或 烘焙紙 適量

Ingredients

Glutinous Rice Flour 400g

Rice Flour 100g

Mugwort or Cudweed 200–300g

Hot Water 250–300g

Plant Oil 20–30g

Peanut Powder (As needed)

Sesame Powder (As needed)

Sugar (To taste)

Sesame Oil (A splash)

Candied Winter Melon Cubes (Optional)

Baking Soda (A pinch)

Zongzi Leaves, Banana Leaves, or Baking Paper (As needed)

製作步驟 Steps

花生粉、芝麻粉與少許砂糖混合，加一點芝麻油拌勻，亦可加入冬瓜糖碎增加口感。

Mix peanut powder, sesame powder, and sugar with sesame oil, or add candied winter melon.

艾草洗淨後焯水 30 秒至 1 分鐘（水裡加一點小蘇打保持翠綠），撈出過冷水，瀝干加水打成艾草泥。

Blanch mugwort with a pinch of baking soda for 30–60 seconds, cool, and blend into paste.

粉類與部分水混合揉成初級生粉團，取約 1/10 的量搓圓，開水下鍋煮至浮起撈出。

Combine flours with water, take 1/10 of the dough, and boil until floating.

將煮熟的粿粹放回生粉團中，加入艾草泥和油，揉成光滑的深綠色面團。

Return the boiled dough piece, add mugwort paste and oil, knead until smooth.

面團分成 35–45克 一份捏成碗狀，包入甜餡料收口捏緊，整形成圓球或葉片狀。

Divide dough into 35–45g portions, shape like bowls, fill, and seal tightly.

底部墊上粽葉、香蕉葉或烘焙紙防粘增香，水開後入蒸籠大火蒸 10–15 分鐘。

Place on leaves or baking paper, steam over high heat for 10–15 minutes.

蒸好後表面趁熱抹上一層薄油，防止冷卻後變干變硬。

Brush the surface with a thin layer of oil immediately to prevent drying.

實用技巧 Tips

找不到艾草可用鼠麴草、地瓜葉或大麥若葉青汁粉代替，顏色同樣翠綠。

If mugwort is unavailable, use cudweed, sweet potato leaves, or barley grass powder instead.

艾草泥加入小蘇打能完美定色，但切記不可過量，否則會殘留鹼味。

Baking soda preserves the vibrant green color, but avoid excess to prevent alkaline taste.

隔天變硬屬糯米正常特性，食用前重新蒸熱或微波即可恢復軟糯。

Hardening next day is normal; re-steam or microwave before serving to restore texture.

密封冷藏可保存 2–3 天，冷凍可放 1–2 週，加熱後即可食用。

Store sealed in fridge for 2–3 days or freeze for 1–2 weeks.