Wednesday 8 January 2014

紅豆砵仔糕 ( 賀年小吃 ) Red Bean Rice Flour Pudding ( Chinese New Year Food )


對在香港長大的我和很多人來說,砵仔糕是我們童年的心愛食物之一。每每提起,仍會勾起不少緬懷的回憶和思念。

To those of us who grew up in Hong Kong, " Put Chai Ko" -   Red Bean Rice Flour Pudding, was one of our favourite childhood foods. Even just talking about it now inevitably brings back lots of nostalgic feelings and fond memories.



只用那麼簡單的材料,蒸出來一碗碗最樸實無華的清甜糕點;在許多個放學返家的途中,就是口袋裏沒有零錢,卻是讓我看到也感到滿足的街頭小吃。

The pudding only requires the most basic ingredients and uses the simplest steaming method. The flavour was ever so pure and slightly sweet. Walking by one of those stalls on the way home after school, on the days when I didn't have any pocket money left, just looking at them gave me a feeling of comfort.


前幾天女兒和我正在討論要為她今年的農曆新年餐會準備些甚麼食物和甜點,突然間我便想到她可以做這個紅豆砵仔糕作為款客的小吃或飯後甜品。

The other day my daughter and I were discussing what food she could prepare for her own Chinese New Year party this year. Suddenly, the thought came to my mind that she could make the small Red bean rice flour pudding as a dessert or as snacks for her guests.


適合的理由除了她自己也可以興鬆應付之外,相信這道小食還會備受她客人的喜愛。

It's most suitable for her because it's easy enough for her to manage on her own and will almost certainly go down a treat.


紅豆砵仔糕

材料:
( 每份做 8 碗 - 我用不同顏色的原蔗糖各做 1 份,所以共做了 16 碗 )
  • 黑原蔗糖 Dark Muscovado 100g / 或 淺啡原蔗糖 Light Muscovado 100g
  • 粘米粉 100g
  • 澄麵粉 25g
  • 紅豆 50g + 糖 10g
  • 開水 185 ml
  • 沸水 250ml
         8 個盛布甸的小碗


Red Bean Rice Flour Pudding

Ingredients:
( Each portion makes 8, I used both sugar to make 8 puddings each, a total of 16 )
  • 100g Dark Muscovado sugar  / or 100g Light Muscovado sugar
  • 100g rice flour
  • 25g wheat starch
  • 50g red beans + 10g sugar (any type)
  • 185ml tap water
  • 250ml boiling water
         8 small pudding bowl


做法:
  1. 紅豆洗淨蓋著用沸水浸 3 小時,冲洗後置小煲中,加水剛蓋過面,大火滾開後用小火煮 2 小時左右至稔;瀝去水份,趁熱加進 10g 糖 ( 任何 ) 拌勻,備用。
  2. 蒸籠底部注水燒開。與此同時,每個小布甸碗內塗油,預切 8 塊方型鋁箔紙大小可蓋過碗面 ( 不在圖內 ) 。
  3. 粘米粉和澄麵加進大碗中拌勻,倒入開水拌至滑溜無粒的粉漿。
Method:
  1. Wash red beans and soak in boiling water, cover for 3 hours; rinse then put in a small pan, add enough water to just above the beans, bring it to the boil and simmer over low heat for about 2 hours until soft.
  2. Fill the bottom of steamer up with water and bring it to the boil. At the mean time, oil each small pudding bowl, cut 8 small square piece of foil big enough to cover the top of the bowls (not in the photos). 
  3. Mix rice flour and wheat starch in a large bowl, add tap water to mix and stir into a smooth batter.


   4.  把粉漿過篩。將原蔗糖用沸水煮溶,快速加進粉漿拌勻。紅豆分 8 份均勻放在碗內。
        (我的圖不是 8 碗,因為一層蒸籠放不下,後來我分了兩層蒸,每層 4 碗)
   
   4.  Strain the batter through a sieve, boil to dissolve the Dark Muscovado or Light Muscovado sugar in 
        the boiling water, add it to the batter and stir to mix up quickly. Share the red beans 
        equally in the 8 pudding bowls (There aren't 8 bowls in the steamer in my photos, as it 
        didn't have enough room in a single tier, so I end up Separated them into 2 tiers to steam, 
        each has 4 bowls. 


5.    粉漿倒進量杯內再均勻地注入 8 個已放紅豆的碗中,蓋上鋁箔紙,水滾後放在蒸籠上
       蓋著用大火蒸 45 分鐘。
6.    取出砵仔糕小心掀去鋁箔紙,別讓水份掉到糕上;置一旁待涼後可用厨紙或乾淨厨布蓋
       著,最少等 4 - 6 小時後才用鋒利小刀沿碗邊劃一圈,輕輕把糕取出。

5.    Pour the batter into a measuring jug and fill each bowl up with the same amount of batter, 
       cover with the foil, place on top of the boiling steamer, cover and steam over high heat for 45
       minutes. 
6.    Take out the steamed puddings, gently remove the foil, take care not letting the water
       drop back onto the cake. Leave to cool completely before cover them with kitchen paper or
       clean tea towel. Wait at least 4 - 6 hours before using a small sharp knife to cut around the
       edge, carefully take the cake out.  



小小提示:


  1. 如果找不到黑原蔗糖或淺啡原蔗糖的話,也可以用片糖代替,但片糖做出來的砵仔糕顏色沒有那麼好看。
  2. 為了令糕身較爽滑和剔透,材料中加進了少許澄麵粉。我這個食譜配方要蒸 45 分鐘才熟 ( 揭開鋁箔紙查看時,表面無糊狀),用竹籤剌進抽出時看去仍有少許黏糊不要緊,待放涼後用布蓋著數小時後 ,糕身自然變得乾爽和恰到好處。 
  3. 可以一次做多點,在冰箱內存放數天,吃前數小時取出室中回温然後品嚐,也可以直接冷吃。            
Little tips:
  1. If you can't find any Dark or Light Muscovado sugar, can use the Chinese cane slab sugar instead, but the colour will not be as nice.
  2. The added wheat starch helped to keep the texture and appearance of the steamed cakes taste and look lighter. This recipe needs to steam the pudding for 45 minutes ( check by open up the foil to see if the top is dried up ), then leave to cool before cover with kitchen paper or clean tea towel to let the inside of the cake firm up nicely.
  3. You can make a bit more and keep them in the fridge for a few days, take them out from fridge a few hours before you need and serve them at room temperature, or you can eat them cold.                                                                                                                                                  

何不今年我們也一起來做幾盤紅豆砵仔糕作為賀歲小吃之一?替她們改裝一下,用雅緻的盛碟上桌,就可以把這款樸實無華的街頭食品搖身一變成為美味的家庭式甜點!

Why don't we all make some "Put Chai Ko" for our family and friends this Chinese New Year ? All we need to do is to present them nice and elegantly, give these little gems a little make over; then we can turn them from rustic street snacks into homely family desserts or puddings!

14 comments:

  1. 哇!好棒的小糕点。很可爱的。我喜欢这样的一碗碗的小吃。哈哈哈 。。。。。。

    祝福你:新年进步。

    ReplyDelete
    Replies
    1. Dear Joceline,

      謝謝你!! 吃這糕時便會令我想起,小時看到想吃又沒有零錢買的心情 :D
      也祝福你新的一年事事如意!!

      Delete
  2. Replies
    1. Dear Catchee,

      好!馬上動手便很快有得吃了 : )

      Delete
  3. Dear Jane,

    好! 決定下星期來整這個令人喜愛的"Put Chai Ko"! 多謝妳提供的食譜!
    如果吃不完, 可否放進雪櫃? 再拿來吃時, 是否要再蒸熱它呢?

    Warm Regards,
    KS

    ReplyDelete
    Replies
    1. Dear Ks,

      你好!請快試做,真的容易又好吃的呢!

      吃不完可放入冰箱,要時直接冷吃 ( 因為加了澄麵粉,有點像水晶糕 ) 、放回室中一會待常温、用保鮮膜蓋著放微波爐 ' 叮' 熱才吃都有不同口感,也都好滋味!!

      Many thanks

      Delete
  4. DEAR JANE,

    你做什么都好象很容易。那些红豆糕真得做得很靓,勾起了很多童年的回忆。谢谢分享食谱。

    JESSIE

    ReplyDelete
    Replies
    1. Dear Jessie,

      你太過獎了!你也有小時吃砵仔糕的回憶嗎?歡迎一起來享受懷舊滋味。

      Delete
  5. Dear Jane ,

    SORRY ! 睇漏眼喔!關於吃不完的榚嘅事,在妳的文章已寫了可冷藏再吃。tks!

    best regards,
    KS

    ReplyDelete
    Replies
    1. Dear KS,

      不要道歉,要多謝你才對呢!我是在看到你留言的問題才提醒我要作補充,於是快快在提示中加上了!
      Thank you very much!! :D

      Delete
  6. 請問用來煮溶糖水的沸水份量多少?

    ReplyDelete
    Replies
    1. Dear s.a.Kuok,

      在食譜的材料中寫的: 沸水 250ml 便是了,就是用那 250ml 的沸水去煮溶蔗糖。

      Delete
  7. Dear Jane :) Congratulations! You've finally completed the book and finally have some time to spend with your family especially your two kids who have come to visit!

    I have definitely missed visiting your blog and reading your recipes, but then i am even more excited about your book!

    Please let me know when it's published because I am so excited and happy for you!

    Hope you and your family have had a wonderful Christmas and New Year and may all your dreams come true in 2014!

    Hope to see you soon xx

    ReplyDelete
    Replies
    1. Dear Daisy,

      Thank you very much!! You're so lovely and sweet as usual!

      I've finished the writing and am waiting to do the amendments after the editing; and also will need to be providing additional photos and special features and so on. So the work is still not yet completed and is on going until it finally goes to print which should happen in March.

      I'll definitely let you know when it's published. Thank you in advance for your wonderful support!!

      Hope you'll have an amazing Chinese New Year celebration and I look forward to reading all about it! With lots of love and best wishes for 2014 too!!

      xx

      Delete