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製作古早味素芋頭糕需要的食材不多,但充滿有深度的滋味。和蘿蔔糕類似,不過口感更為紮實,也是不敗經典的傳統台灣小吃之一。
古早味素芋頭糕
Vegan Chinese Taro Cake
前陣子突然很想吃 古早味芋頭糕,家附近好像都沒有專門在賣的店家,有時候逛傳統市場或賣場時有看到,但看成分時發現有不少添加物又不想買,所以就又決定自己動手做嘍!
基本上和之前做過的 蘿蔔糕 差不多。主要就是蘿蔔換成了芋頭。
蒸好的芋頭糕顏色會變深一些。然後要特別提醒的是,剛蒸好的芋頭糕觸感會有點偏軟,這是正常的,不是沒熟。等到放涼之後它就會變比較緊實了。
若做很大量,可以將分切好的芋頭糕一部份放冷凍保存。要吃的前一天放到冷藏解凍。要吃時直接熱油鍋來煎即可。
我喜歡搭配蒜頭油膏。然後這次發現家裡剛好沒有醬油膏了,所以異想天開拿醬油+楓糖來調,意外得發現滋味還不錯,只是比例可能要再抓一下。等我多調幾次再來分享。
我一直覺得我還滿會煎”糕”的,煎到恰恰的最好吃。油不一定要很多,但記得油鍋一定要熱再放下去煎。每一口都吃的到芋頭絲。自己做的東西是真材實料無誤。煎到恰恰的,表皮有酥度,加上蒜頭油膏,滿足!
如何製作古早味素芋頭糕
- 將去皮的芋頭刨成細絲 (我是用食物處理機,一下就刨好了)
- 取一鍋熱油,放入油蔥酥和香菇絲,拌炒至聞到香氣
- 放入芋頭絲、白胡椒粉、五香粉與醬油拌炒
- 將在來米粉與香菇水、水混合均勻,倒入鍋中以中小火拌炒至濃稠
- 將炒好的芋頭米糊放到模具中,用爐火蒸 30 – 40 分鐘
- 放涼後再脫模切塊,用熱油鍋煎熱,搭配喜歡的醬料即可
我特別喜歡搭配蒜蓉醬油膏,有時候還會再加一點點辣椒醬,真的充滿台式滋味,希望你有機會也試試。
若對更多亞洲料理有興趣,也可以試試:
古早味芋頭糕 Chinese Taro Cake (Wu Tao Gao)
This Chinese Taro Cake is flavorful with simple ingredients. It's similar to Chinese turnip cake but has a firmer texture. It's also a traditional dish in Taiwan.
份量: 4 people
食材
- 3-5 dried shiitake mushrooms 乾香菇, soaked in 50 ml of water for 15 minutes, then squeeze out the water and sliced, save the water 泡水膨脹後擠乾切絲,保留香菇水
- ½ big taro 芋頭, ~240 g
- ½ Tbsp oil 植物油
- 3 shallots 紅蔥頭, minced 切末
- 175 g rice flour 在來米粉
- 400 ml water 水
- 2 Tbsp soy sauce 醬油
- A dash of Chinese five-spice powder 五香粉 , 少許
- A dash of ground white pepper powder 白胡椒粉 , 少許
作法
- Slight grease an 8-in pan or use a steaming cloth.
- Peel the taro (don't touch any water when you do this). Grate the taro into thin slices.
- Grab a frying pan over medium heat. Once the pan is hot, add oil, minced shallot, and mushrooms. Stir and cook for 1-2 minutes until they smell amazing.
- Add the grated taro, ground white pepper, ground five spices, and soy sauce. Stir all together.
- In a bowl, mix the rice flour, mushroom water, and water. Then pour the mixture into the pan. Stir to bring all together. You want to move fast at this step because the rice batter will thicken quite fast. You can turn down the heat a little bit as well.
- Transfer the mixture into the pan. Steam for 30-40 minutes until it's firm to the touch.
- Let it cool down completely before slicing. If you have time, refrigerate it for 1-2 hours will be better for cutting.
- Before serving, use a hot pan with a little bit oil to fry the taro cake slices on both sides until crispy. Serve with soy sauce or other sauce you like.
中文版
- 將 1 個 20cm 圓型模抹油,也可用蒸布
- 芋頭去皮 (記得削芋頭皮千萬不要碰水。有關削芋頭皮發癢可參考此篇),刨成細絲 (我這次是用廚神料理機)
- 取一鍋熱油,放入紅蔥頭末與香菇絲,拌炒至聞到香氣
- 放入芋頭絲、白胡椒粉、五香粉與醬油拌炒
- 將在來米粉與香菇水、水混合均勻,倒入鍋中以中小火拌炒至濃稠。因為鍋子本來就熱,米粉水遇到熱很快就會變稠凝固,所以這個步驟動作要快一點。不然就是把火轉小一點。
- 將炒好的芋頭米糊放到模具中,蒸約 30-40 分鐘
- 等放涼之後,再脫模、切塊。若有時間,建議放涼後冷藏 1-2 小時較好分切
- 要吃時再用熱油鍋煎熱,搭配喜歡的醬料即可
備註
- Storage: Store in the air-tight container in the fridge for 3-5 days.
- 保存:冷藏密封保存 3-5 天