滑溜糯米糍 Creamy mochi

一樣不顯眼的小食是多麽美味及容易做。。變化之大呢！只要真材實料，人人都做到很好吃的糯米糍。。說回從前，我們給退左休的芳姐寵壞了，一想吃糯米糍就死lur佢整，一整就成百粒，其實功夫不少。逢新年就留起那些賀年朱古力盒，讓她把糯米糍收藏起來。足足吃她做的，吃左十幾年。突然同自己做懷舊治療添...


說回糯米糍這傳統小吃，確是容易買到, 亦有不同的口感，有些偏實，有些多水少粉不夠企身，甚至過甜。我想，芳姐所做的份量剛好，以600g糯米粉對1L奶對1碗糖...軟硬，甜度適中，而且很滑。。如果有多雙手幫你，就開始做自己的糯米糍啦。

約20粒份量

材料: 李祥和糯米粉300g, 鮮奶500ml, 糖半碗，椰絲，紅豆蓉，花生醬，綠茶粉，油少許，紙模。
Ingredients: Lee Cheung Woo glutinous flour 300g, milk 500ml, sugar half bowl, shredded coconut (fine), red bean paste, peanut paste, green tea powder, oil and paper mould

原味糯米糍做法 Mochi(original flavor):

做法: (左上)粉先篩-＞加鮮奶和糖攪勻，特別是粉粒-＞待粉漿幼滑-＞(右上)加少許油(約1湯匙)-＞把一半粉漿過篩落一隻淺碟
Method: (upper Lt) sieve flour-> mix with sugar and milk until smooth without lump->(upper Rt)add a bit oil(1tbs)-> sieve half of the batter into a flat plate

蒸約30-45分鐘或用筷子插入後沒有粉黏住筷子為熟透->倒走倒汗水
steam it around 30 to 45mins or until no more flour stick on a chopstick after pricking inside the batter-＞remove the water drops on top of it

粉糰仍熱-＞帶上手套，塗抹少許油-＞按扁->放上花生醬
put on a pair of disposable gloves-> rub with a bit oil-> get 2 coin-size rice mochi->spoon some peanut paste after the rice mochi is being flatted

把周邊糯米粉黏著並封口
cover the peanut paste by sticking those rice mochi around

放上椰絲, 把糯米糍每邊黏滿椰絲
place it on shredded coconut and roll

放上紙模上
put it on paper mould

綠茶糯米糍做法Green tea mochi recipe:

加入1-1.5湯匙優質綠茶粉在餘下粉漿->攪拌至幼滑

Add 1 to 1.5 table spoon of good quality green tea powder into the remaining half batter-> mix and stir until smooth

跟上述程序相同，部份綠茶粉未能溶解，問題不大->蒸30-45分鐘

same as the above, some of the green tea powder are not dissolved-> just continue to steam x 30-45mins

按扁粉糰->放入紅豆蓉

flat the warm rice mochi>  red bean paste in

把糯米糍黏上綠茶粉，把多餘綠茶粉拍走

place and roll the mochi on the green tea powder instead, remove excess powder

美味，幼滑，綠茶味我至愛

it is so creamy and yummy....

 

Tips:

1. 要趁粉糰仍暖，甚至微微熱做，糯米才會容易控制及封口。It is better to make mochi when the rice glutinous is warm for easier to control.

2. 把碟放入鑊蒸時，再一次攪拌粉漿，讓其均勻。

Stir the batter on the plate again before steam.

3. 手套搽油以防止粉糰黏着手套。Rubbing oil on the gloves is to prevent sticking of the rice glutinous.

4. 可用任何液體取代部分鮮奶，如水或果汁。Replace part of the milk to water or juice.