芋頭糕 Yam Cake

材料

粘米粉 250克

木薯粉 30克

水 700毫升

芋頭 450克

乾香菇 5朵

鹽 1茶匙

糖 半茶匙

五香粉 半茶匙

白胡椒粉 半茶匙

Ingredients

Rice Flour 250g

Tapioca Starch 30g

Water 700ml

Taro 450g

Dried Mushrooms 5 pcs

Salt 1 tsp

Sugar 0.5 tsp

Five Spice Powder 0.5 tsp

White Pepper Powder 0.5 tsp

製作步驟 Steps

芋頭切 1cm 小丁，香菇泡軟後切碎備用。

Cut taro into 1cm cubes, dice soaked mushrooms.

鍋中熱油爆香香菇，加入芋頭丁翻炒至邊緣微黃。

Saute mushrooms, stir-fry taro cubes until edges turn golden.

將粘米粉、木薯粉、調味料與水混合，攪拌至無顆粒粉漿。

Mix rice flour, tapioca starch, seasonings, and water into smooth batter.

倒入粉漿用小火不停翻炒，直到粉漿濃稠半透明、抱團不散。

Pour batter in, stir-fry on low heat continuously until thick and cohesive.

倒入抹油模具中抹平表面，大火蒸 45 至 50 分鐘。

Pour into greased mold, smooth top, steam on high heat for 45-50 mins.

出鍋後完全放涼至少 3 小時以上，定型後切塊即可。

Cool completely for at least 3 hours to set before slicing.

貼心小提示 Tips

• 芋頭處理：可留一部分芋頭蒸熟壓泥混入粉漿，其餘保留小丁，口感層次更豐富！

For better texture, mash some cooked taro into batter and keep the rest diced.

• 切塊技巧：蒸好後請勿立刻切！可放入冰箱冷藏降溫，質地會更扎實，切塊完整好看。

Do not cut immediately. Refrigerate after cooling for cleaner slices.