農暦新年快到，蒸糕糕！Go! Go! Go! 很忙呢！但是忙得來有美食，不錯喔！這個芋頭糕用的芋頭，是上一次做芋頭西米露的剩餘物質。放入冷凍庫 freezer中，還保存得很好。
煮一會兒，就軟爛又夠粉，超級靚芋頭。芋頭，是基絲汀的至愛，但寶貝就『麻麻地』（廣東話：即不甚愛好）。不過，如有辣椒醬或 XO醬等蘸料提供的話，她就一於奉陪。
五香芋頭糕食譜
基絲汀@簡易食譜類別: 清蒸，香煎
菜系: 中式
預備時間:
烹調時間:
分量: 一個8吋圓糕盤
材料:
- 芋頭 600克
- 粘米粉 180克
- 水 3杯（750毫升）
- 菜油 3湯匙
- 蔥粒（裝飾用）酌量
- 臘腸 2條
- 冬菇 4至5隻
- 蝦米 10克
- 雞粉 2茶匙
- 五香粉 3/4茶匙
- 鹽 1茶匙
- 糖 1茶匙
- 胡椒粉 酌量
- 麻油 少許
做法:
- 冬菇洗凈浸軟，切粒。臘腸拖水切粒。蝦米切粗粒。燒熱油鑊，爆香臘腸，冬菇及蝦米，待用。
- 準備調味料：把雞粉、五香粉、鹽、糖及胡椒粉放入1杯水中拌勻後，倒進粘米粉，徹底拌勻，加麻油少許。待用。
- 芋頭切粒。用 3湯匙油爆香芋頭，約 3 至 4分鐘。倒進2 杯煮滾的水（開水）中，要蓋過芋頭，煮10分鐘，見只剩下少許水，就可以。離火。隨即加入炒香的配料搞勻（如圖示）。倒進粘米粉漿，搞勻成一團很濃稠的半生熟粉團。
- 倒進塗了油的 8吋糕盤中。用膠刮掃平表面。用大火隔水蒸60分鐘。用筷子插入中央，如沒粉漿黏著，表示熟透。灑下蔥粒。趁熱享用。或放涼，冷藏硬一點後，煎香兩面。蘸辣椒醬或 XO醬，好味喔！
溫馨提示：
- 煮芋頭的火路和時間要掌握好，不用太大火和煮得太久。約10分鐘後，不留下太多水就可以。否則蒸出來的糕點太稀。
- 如果喜歡有粒粒芋頭口感的話，可留起部分的芋頭粒，在加入配料時，一同拌入芋頭粒。
- 如果你像基絲汀一樣喜歡有點口感，就不用搞爛所有芋頭粒，留些芋頭粒細嚐。
好吃的芋頭糕︿＿︿
回覆刪除我超愛芋頭 ，台灣產的芋頭品質、口感很好。
台灣有一種『芋粿巧』是做成半圓形，芋頭刨絲狀，材料跟你駔的這些差不多，口感很Ｑ很好吃。
回應Amanda:
回覆刪除從你的介紹，真想試試那個『芋粿巧』，但我在澳洲還沒見過耶～
Hi Christine,
回覆刪除我search "粘米粉" in the serach box, it took me to this recipe.
請問粘米粉除左蒸糕之外仲可以點用呢？
本來想整湯丸，點知買左2包都係粘米粉. 整唔成湯丸了..
而家有2大包粘米粉晌度唔知點算好.. :(
Cheers, Nat
Hi Nat,
回覆刪除粘米粉多數用來做中式糕點。
湯丸是用糯米粉的。
新年快到，可以做蘿蔔糕喔～
弄一些給朋友吃，自己又吃，兩包很快用完。
我超愛芋頭 ,我想問WHERE芋頭IS ＧＯＯＤ！！
回覆刪除我需要多少水做粘米粉漿?
回覆刪除回應sormui，
回覆刪除食譜已寫了！
我也跟你的食譜做左,好成功,唔該您.
回覆刪除Hi Christine,
回覆刪除I was making this Taro cake today, it is still being steamed and hopefully they will turn out ok :) I actually have one question and one comment. My question is where do you put the 3 tablespoons of oil? Is it in step 1 when you stir fried the sausages, mushroom and dried shrimp? When I did it, I just put it in the flour mixture. I don't know whether this is correct or not. I was following the recipe when I was making it. But then the English one does not instruct when to add the salt, however, you Chinese version does. What I did was I added in the water when I cooked the taro. Thanks for your hard work. Please keep the recipes coming. Much appreciation!
To 匿名,
回覆刪除Thanks for your message.
The oil is for stir frying the ingredients in step 1.
I updated the English one too. :)
Hi Christine,
回覆刪除I've found your website recently and cannot stop looking through all your recipes (both Chiniese and English). :) I've also made 香滑的椰汁馬豆糕 and 蘿蔔糕, both turned out great! Thank you so much for your wonderful recipes. I was wondering if you have a recipe using taro to create a bird nest shape? I know it is shredded taro frying into a shape to hold seafood or other meat for presentation. I did not see it in your site, just wondering if you have a recipe of similar result. Thank you.
@LisaL:
回覆刪除Thanks for your love of my blogs.
Sorry, I haven't made a bird nest with taro before. :P
Hi Christine~
回覆刪除我想問下芋頭糕蒸完可以放幾耐呢? 有無話幾多日要食完?
Thanks
@匿名：
回覆刪除可存放在雪櫃大約一星期多。
thanks very much! 我仲想問個蒸槃係幾寸ga? thanks very much
回覆刪除@匿名：
回覆刪除我用 8吋糕盤。
My daughters did not like them either. My friend gave me taro cake few years ago was very good. I ate it without pan fired. She put dried tunip and the taro is not mushy. She moved away our area, I cannot ask her about her recipe.
回覆刪除Thanks for this great recipe, mine turned out great!
回覆刪除配方很好，做出來很好吃。謝謝您
回覆刪除想問一問, 材料(菜油 3湯匙)是放在哪裡呢? 是否用來爆香臘腸，冬菇及蝦米?謝謝妳的食譜呀! 我將會試煮, 希望成功啦~
回覆刪除用來爆香臘腸，冬菇及蝦米。
刪除thanks so much ar, Christine! 成功的話, 我都想分享給妳知 ;)
刪除