Friday, November 13, 2009

Steamed goodies: gluten-free & vegan pumpkin rice cake 南瓜鬆糕

小時候很不喜歡南瓜,覺得怪怪的,但近年反而愛上了呢!不過大多時候都是買日本的栗子南瓜,貪其小巧,一個人也吃得完。每次處理南瓜都不外乎是麵豉炒肉片南瓜,南瓜粥,南瓜麵包/饅頭。Super baking mode爆發完了,duper steaming mode啟動!


Hmmm...這個鬆糕很好吃呢!看上去好將有點乾,但吃下去一點都不乾喔!鬆軟香糯,中間夾著的一層南瓜泥有畫龍點睛的感覺呢!材料超簡單(還很有益,沒油沒蛋喔!),做法也不難,冬天吃暖呼呼的糕點最幸福了!


這南瓜鬆糕意外地受我的同事歡迎,一下字就分完了!

南瓜鬆糕

6" 小圓模
Recipe revised from 南瓜鬆糕


糯米粉 // 80g
粘米粉 // 80g
南瓜泥 // 150g
糖粉 // 20g

1. 把粘米粉、糯米粉、糖粉拌勻,逐少倒入南瓜泥(多小看情況而定,因為蒸出來的水份每次都不一樣),拌成半濕狀態,用雙手揉成潮濕但仍鬆散的粉粒,再過篩2次成細粉末狀。

2. 模具內部四周用油擦過,放入一層細粉,鋪平,放入窩蒸5分鐘,取出。中間小心鋪上一層南瓜泥中間。再倒入餘下的細紛,刮平表面(不要壓,保持鬆散狀),放入鍋中,表面蓋布,大火蒸20分鐘。

:notes:
1/ 保存時表面蓋上保鮮紙以放乾硬。冷了或雪過的鬆糕必須翻蒸加熱。
2/ 那些啡色一點店是因為我加了點帶皮杏仁粉(因為快過期了!)

comment | 2 comments:
Anonymous said...

Could you print the recipe in English? Your pumpkin bread looks good, especially if it is steamed.

dphi said...

That looks so yummy, and it seems pretty simple to make as well! For some reason I always thought 粘米粉 and 糯米粉 were the same thing, i.e. glutinous rice flour in English, how are they different? Thanks : )

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