馬蹄糕 Water-Chestnut Jelly Cake

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一起跟著做! 鼓勵作者

此份量可造二大盤,可供十人以上食用。可隨需要量比減半。

份量10人份以上

食材

馬蹄粉 water-chestnut powder (500 gm 克) 2 杯 cups
冰糖 crystal sugar (700 gm 克)3 杯 cups
馬蹄 water-chestnut 2 杯 cups
水 Water 12 杯 cups
  • 1 馬蹄切絲或切粒或拍碎。water-chestnut cut in stripe or cubes or diced.
  • 2 馬蹄粉先用6杯水調均至無粉粒。water-chestnut powder is with 6 cup of water until all powder melt.
  • 3 冰糖用剩下6杯水煮至溶解,加入馬蹄,關火。crystal sugar boils with 6 cups of water until all melt,add in water-chestnut, turn off fire.
  • 4 馬蹄粉槳加入滾燙糖水,邊加邊攪拌至均勻。此時粉䊢變得稔稠及半透明。slowly pour water-chestnut mix into boiled sugar water, stir mix altogether when pour. Mix them well together until sticky and semi-transparent.
  • 5 半生熟䊢倒入蒸盤,滾水蒸20分鐘。Pour the mix to container, steam over wok on boiled water 20 min.
  • 6 待涼透,才切片。let it total cool down than cut in piece.
贊助

小撇步

此甜品可涼吃,煎熱或沾粉炸食。this dessert can be eaten as cold, or pan fried eat it hot, or flour to deep fried.

建議不放入冰箱。此甜品室溫度吃,口感輭綿綿,QQ的。

2014/03/29 發表 3,058 瀏覽

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