【薄荷涼糕 Mint Rice Cake】

清涼軟糯的麻薯口感，會拉絲的薄荷涼糕！

Cool, soft, and chewy mochi texture. Stretchy mint rice cake!

材料

糯❤️米粉：175克

白🍬砂糖：50克

💧水：200克

薄🍃荷糖漿：30克

黃🧀油：20克

熟🌾糯米粉：適量

Ingredients

Sticky Rice Flour: 175g

Sugar: 50g

Water: 200g

Mint Syrup: 30g

Butter: 20g

Cooked Rice Flour: As needed

步驟 Steps

1️⃣ 把糯米粉、白砂糖、薄荷糖漿和水混合在一起，用蛋抽或筷子攪拌，直到沒有乾粉顆粒，麵糊變得順滑。

Mix sticky rice flour, sugar, mint syrup, and water together. Whisk until smooth with no dry flour lumps.

2️⃣ 加入黃油，然後開中小火，全程要用刮刀不停攪拌，防止糊底。慢慢的麵糊就會結團，變得非常粘稠。

Add butter and cook over medium-low heat. Stir constantly with a spatula to prevent burning. The batter will gradually clump and become very thick.

3️⃣ 炒到麵團完全不粘刮刀和鍋壁，成一個光滑的大團時，就可以關火了。

Stir-fry until the dough completely stops sticking to the spatula and pan, forming a smooth large dough ball, then turn off the heat.

4️⃣ 把麵團轉移到不粘的案板上，稍微放涼到不燙手。戴上手套，像拉麵一樣反覆拉伸、折疊麵團，這樣做能讓涼糕更有韌勁，能拉出長長的絲。

Transfer the dough to a non-stick board and cool slightly until safe to touch. Wear gloves, then stretch and fold the dough repeatedly like pulling noodles to make it chewy and stretchy.

5️⃣ 案板上撒一層熟糯米粉防粘，把麵團搓成長條，切成你喜歡的大小就可以開吃啦！

Dust the board with cooked rice flour to prevent sticking. Roll the dough into a long strip and cut into your preferred size to enjoy!

💡 製作小貼士 Quick Tips

防粘是關鍵：製作麻薯版時，案板和手上都要撒足量的熟糯米粉。

Anti-sticking is key: Dust plenty of cooked rice flour on the board and hands.

火候要溫柔：無論哪種做法，用小火並持續攪拌是成功的關鍵，否則容易糊底或結塊。

Gentle heat: Cook over low heat and stir continuously to prevent burning or lumping.

薄荷來源：薄荷糖漿顏色穩定，香味濃郁；用新鮮薄荷葉則更天然，但顏色會偏暗一些。

Mint source: Mint syrup gives stable color and rich aroma; fresh mint leaves are more natural but yield a darker color.