農暦新年就快到，又係時候蒸糕糕！芋頭糕是必食的賀年糕點之一，也是眾多傳統糕點比較易整的一種，所以今次教這個簡易食譜，自家製作出材料豐富、鮮味十足、零防腐劑的芋頭糕！另外，若大家喜歡芋頭糕中食到粒粒的芋頭，可把部分芋頭切大粒一點，保留原粒粉糯的口感。而煎香後的芋頭糕外脆內軟，臘味瑤柱的鹹香十足，每一口都充滿芋頭的鮮味。現在一起試試做吧！以下是我媽媽整的食譜。
相信大家都有吃過芋頭糕，特別是農暦新年時🧧，一定不少得各式各樣的中式糕點，上一次整了新式的黃金糕，這次就整傳統的賀年糕點- 芋頭糕！
而在這麼多傳統中式糕點之中，我和家人最愛的是它，因為我們都比較喜歡吃芋頭🍠，特別是原粒芋頭粉糯的口感，和芋頭獨特的香氣，再加上咸香臘腸🥓和瑤柱，無論是煎或蒸🍳都一樣好吃！不過我就喜歡煎的，因為比較香口！
在媽媽剛整好時，整個廚房都充滿芋頭和臘味的香氣，讓人忍不住想立刻食用🤤，可是媽媽說要待涼一會才可食用，因為這樣不會容易散開，容易切些🔪。還有，如果一次過吃不晒，可以放入雪櫃保存3-4日❄️，而保質期較短，因為糕點沒有防腐劑成分，而且材料都是一些新鮮食品，所以要盡快食用。不過我們的芋頭糕通常都沒有機會會放入雪櫃，因為媽媽一整好，就很快被我們吃晒，還說份量不夠呢😝（只是開玩笑）！
芋頭糕食譜 Recipe
材料 Ingredients:
- 材料 Ingredients:
- 去皮芋頭 380克 / 380g Taro
- 粘米粉 100克 / 100g Rice Flour
- 澄麵粉 10克 / 10g Wheat Starch
- 臘腸 1條 / 1 Chinese Sausage
- 冬菇 4隻 / 4 Shiitake Mushrooms
- 瑤柱 4粒 / 4 Dried Scallops
- 蝦米 15克 / 15g Dried Shrimps
- 水 600克 / 600g Water
- 調味料 Seasoning:
- 鹽 半湯匙 / 1.5 tbsp. Salt
- 生抽 1湯匙 / 1 tbsp. Light Soy Sauce
- 砂糖 1茶匙 / 1 tsp. Castor Sugar
- 胡椒粉 少許 / A little Pepper Powder
- 油 3湯匙 / 3 tbsp. Oil
- 麻油 1茶匙 / 1 tsp. Sesame Oil
- 五香粉 3/4茶匙 / 3/4 tsp. Five Spices Powder
做法 Step:
- 把臘腸用水浸軟去腸衣，把冬菇、瑤柱和蝦米洗淨，然後各自用暖水浸大約1小時至軟身，把已浸的冬菇水和瑤柱水留起共125克，備用。
- 把冬菇切片，用少許生抽、油和栗粉醃數分鍾，然後把臘腸、瑤柱和已醃的冬菇用中火蒸15分鐘，再把臘腸和冬菇切粒，瑤柱撕成絲備用。
- 把芋頭去皮並切粒，再把芋頭粒分成一半，不完整的用來煮溶，完整的用來保留原粒口感。
- 把平底鍋放入一湯匙油，用中火炒香臘腸、冬菇、瑤柱和蝦米備用。可留起少許臘腸和瑤柱作裝飾。
- 加入先前留起的冬菇瑤柱水至粘米粉和澄麵粉中，然後拌勻至沒有粉粒，再加入一湯匙油拌勻。
- 加入一湯匙油至鍋中，把所有芋頭加入並煎香，再放入五香粉炒香，然後盛起完整的芋頭粒備用，而另一半繼續留在鍋中。
- 把臘腸、冬菇、瑤柱和蝦米加入至鍋中，與芋頭一起炒香，然後加入所有調味料(五香粉外)，並倒入375克水煮10分鍾至芋頭溶化。然後加入剛才盛起的芋頭粒和100克的水至芋頭蓉中拌勻。
- 煮沸後，把它倒入剛才已混合的粘米粉漿，然後拌勻。
- 在糕盤上塗上一層油，倒入粉漿並掃平表面，用中火蒸1小時，然後灑上留用的臘腸和瑤柱粒，再蒸1分鍾即可。
- Soak the chinese sausage in water to soften and remove casing, then soak the washed shiitake mushrooms, dried scallops, and dried shrimps in warm water for 1 hour to soften them, then reserve total 125g of the mushrooms and scallops soaked water for use.
- Slice the mushrooms and marinate them with a little light soy sauce, oil and corn starch for a few minutes, then steam the chinese sausage, dried scallops and marinated mushrooms with medium heat for 15 minutes. After that, mince the sausages and mushrooms, and shred the dried scallops.
- Peel the taro and dice it into pieces, then divide the diced taro into half according to the integrity of shape.
- Add a tablespoon of oil in pan and saute the sausage, mushrooms, dried scallops and dried shrimp with medium heat. You can save some minced sausages and shred scallops for later decoration.
- Add the reserved mushrooms and scallops soaked water to the rice flour and wheat starch, and mix until there are no flour particles, then add a tablespoon of oil.
- Add another tablespoon of oil to pot, and add all the diced taro and saute until golden brown, then add the five-spice powder and stir well. Pick up the relative complete taro cubes for later use, and keep the other half in the pot.
- Add the minced sausage, mushrooms, shred scallops and dried shrimps to the pot, and stir fry together with the taro, then add all the seasonings (except the five-spice powder) and 375g of water, then cook for 10 minutes until the taro mashed. Then add the reserved taro cubes and 100g of water and stir well.
- After boiling, pour the mixture into the rice flour slurry that has made previously, and mix well.
- Spread a layer of oil on cake mold, then pour the batter into it and flatten the surface, steam for 1 hour, then sprinkle the reserved minced sausage and shred scallop on top and steam for 1 minute.
