Purple Sweet Potato Niangao 紫玉年糕【食譜】

馬年快到了，喻意「年年高升」的年糕，將是第一份送給你們的賀年食品，女生對紫色或多或少有份迷戀，融入新意用纖維豐富的紫薯，配合晶瑩嫩滑的椰汁，伴同桂花清新芳香，味美鮮香，賣相精緻，食得健康，祝福各位來年裊娜皓白垂手可得！ 

紫玉年糕 【Purple Sweet Potato Niangao】

Recipe In both English and Chinese  
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Ingredients：
1 purple sweet potato (steamed and mash)
1 purple sweet potato (steamed and dice)
Half cup osmanthus sugar (can be substituted by castor sugar, adjusts sweetness)
2 cups of coconut milk
Half Tbsp vegetable oil
2 cups glutinous rice flour (sift)
2/3cup wheat starch (sift)
1 Tbsp osmanthus wine
 
1) Dissolves sugar and coconut milk over low heat, cool to room temperature, add vegetable oil
 
2) Gradually blend in glutinous rice flour and wheat starch, mix well and sift again
 
3) Add purple sweet potato mash & dice, together with sweet-scented osmanthus wine, mix well
 
4) Grease 20cm cake mould, high heat, steam for approx 90 minutes, cool to room temperature, keep in refrigerator
 
【Please note:  slice into thin pieces, low heat, drip of oil, pan fried both sides in a non-stick fry pan, until golden brown crispy outside and soft inside, serve hot】
 
Tablespoon = Tbsp
Teaspoon = tsp
 
材料：
1個 紫薯（蒸熟、搗碎）
1個 紫薯（蒸熟、切粒）
半杯 桂花糖（可用細白砂糖代替，亦可跟隨個人口味調整甜度）
2杯 椰汁
半湯匙 植物油
2杯 糯米粉
2/3杯 澄麵粉
1湯匙 桂花酒
 
1）慢火，煮溶糖和椰汁，加入植物油，待涼
2）把篩過的糯米粉、澄麵粉，徐徐加入（1）之中拌勻，用篩子再次隔離粉粒
3）加入 紫薯蓉、紫薯粒和桂花酒，拌勻
4）20cm 糕盤中掃少許油，放入牛油紙，大火，隔水蒸約 90分鐘，冷卻後存放雪櫃
 
【溫馨蜜語： 過年前做好，既可送禮，新年有朋友到訪，把年糕切片，用易潔鑊下少許油，慢火，把兩面略煎至金黃色，外脆內軟，熱食】
 

 

 
 
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