椰汁鯉魚年糕【魚躍龍門 / 無色素】Carpio Year Cake


魚躍龍門,升價十倍。年糕有很多種,廣東的年糕用片糖、糯米粉製作成啡橙色圓形的糕點,加上紅棗點綴。肥丁去年獲「糕人」指點,學習製作年糕,原來秘訣是粉糰預先搓好,放一個晚上,第二天才開漿,便能製作出煙韌軟糯的年糕。近年時興鯉魚形狀的椰汁年糕,將配方的片糖改為冰糖,利用紅蘿蔔汁代替色素,好吃又健康。

材料:  ( 份量: 12 條 迷尼鯉魚 @ 9 cm 或  4 條 中鯉魚 @ 16 cm )

  • 糯米粉:               200 g
  • 澄麵:                   30 g
  • 粘米粉:               20 g
  • 冰糖:                  120 g  ( 少甜,好甜可再加多一點 )
  • 鹽:                      1/8 茶匙
  • 清水:                  200 ml
  • 椰漿:                  130 g
  • 紅蘿蔔汁:          80 ml ( 140 g 紅蘿蔔 + 80 g 清水 )  ( 也可用南瓜汁 )

做法:

1. 將冰糖、鹽及清水放入鍋中煮溶,放涼備用


2. 將糯米粉、澄麵及粘米粉拌勻,將已放涼的糖水逐少拌入糯米粉及粘米中,搓成麵團,緊貼麵糰包上保鮮紙,最好放一個晚上

3. 紅蘿蔔隔水蒸熟,加入清水用榨汁機打成紅蘿蔔汁,過篩隔渣

4. 麵糰加入椰漿開漿,將粉漿過篩 2 至 3 次,確保粉粒完全融化成粉漿

5. 在鯉魚模掃油,油可以掃多一點,方使脫模。舀起 2 湯匙的粉漿加入 2 湯匙紅蘿蔔汁中,拌勻,用小匙倒上少許在鯉魚模背、旗、尾等不同的位置上,蒸 2 – 3 分鐘,熟後再注入白色的粉漿,再用大火蒸 20 分鐘

6. 蒸熟鯉魚年糕完全放涼後,放進雪櫃冷藏更易固定形狀,更容易脫模

★★★ 這個配方的年糕很軟糯,脫模的時候會黏手一點,要小心啊﹗


更多賀年糕點

蔗糖椰汁年糕

 

34 thoughts on “椰汁鯉魚年糕【魚躍龍門 / 無色素】Carpio Year Cake

  • Thursday January 26th, 2017 at 10:15AM
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    第一次整就成功了, 多謝你的分享! 很美味

    Reply
  • Monday January 16th, 2017 at 04:23PM
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    請問可否增加椰漿份量而減少水份相同的分量?

    Reply
    • Monday January 16th, 2017 at 06:54PM
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      兩者雖然都是液體,但成份不同
      椰漿有油脂成份
      清水沒有

      Reply
  • Tuesday February 16th, 2016 at 06:57PM
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    很美

    Reply
  • Saturday February 13th, 2016 at 02:14AM
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    请问可以存放多久。谢谢

    Reply
    • Saturday February 13th, 2016 at 09:01AM
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      冷藏 4 ~ 5 天,沒防腐劑盡快食用

      Reply
  • Thursday February 11th, 2016 at 05:53PM
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    跟這個食譜做了三年,1:1紅蘿蔔汁加粉漿每次都好稀,不能黏在頭尾等位置,全會流到背部中間位,而且顏色也太淺。有無解救?

    Reply
    • Thursday February 11th, 2016 at 11:32PM
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      你有加很多水打紅蘿蔔汁嗎?任何色素,加入水或粉漿稀釋後會變得比原來的顏色淺,是正常現象
      如果要讓紅色深一些,就不能外加水份,蒸熟紅蘿蔔不加水打碎成紅蘿蔔泥,或用脫水的紅蘿蔔粉 http://www.beanpanda.com/10959/
      粉漿未蒸熟前是液態,如要做逼真的效果,蒸至半熟拿出來用竹籤撥弄花紋
      精益求精,步驟就要複雜一些了唷

      Reply
      • Friday February 12th, 2016 at 03:01AM
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        謝謝你的詳細探究。今次打紅蘿蔔汁時,已刻意把食譜要加的清水減少一半。明白加漿後會變淺色,但看你的橙色仍然很鮮豔啊!一直都想做你的蔬菜粉,只是所需的時間實在太長…I always wonder how you can manage all these recipes!!!佩服!

        Reply
  • Friday January 29th, 2016 at 07:13PM
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    Hi, thank you for sharing this recipe. I dont like to use food colouring so i really like this recipe.

    Btw, i found this video when browsing for a fish yearcake recipe, and i believe they used your recipe without citing.
    https://m.youtube.com/watch?v=BxeYIRL5LM
    They also posted the video on their facebook page days ago.

    Reply
  • Thursday January 28th, 2016 at 01:24AM
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    你好。如果依這食譜的做法和比例,轉成蔗糖片可以嗎?謝

    Reply
    • Thursday January 28th, 2016 at 10:47AM
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      可以,轉成片糖會變成褐色

      Reply
      • Friday January 29th, 2016 at 10:57PM
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        thanks, 入緊蒸爐la, 多謝!

        Reply
  • Sunday January 24th, 2016 at 05:13PM
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    澄麵超市没有?是生粉吗

    Reply
    • Sunday January 24th, 2016 at 06:27PM
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      澄麵是無筋麵粉,不是生粉
      烘焙店有售

      Reply
  • Thursday January 21st, 2016 at 09:33AM
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    多謝分享。想知道食前要再番熱嗎?還是凍食?

    Reply
    • Thursday January 21st, 2016 at 01:07PM
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      年糕要小火煎香才好吃唷

      Reply
    • Wednesday February 3rd, 2016 at 10:55PM
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      請問可以凍食嗎或是蒸熱

      Reply
      • Thursday February 4th, 2016 at 12:05AM
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        廣東年糕先蒸熟,冷卻定形,再切塊煎熱吃

        Reply
  • Sunday January 10th, 2016 at 01:39AM
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    好好的方法!不用落色素^o^

    Reply
  • Monday January 26th, 2015 at 12:49PM
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    請問是否用手猜成粉團?

    Reply
  • Wednesday January 29th, 2014 at 11:42PM
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    想請問面团放一晩要室温?定系放雪櫃?

    Reply
  • Tuesday January 28th, 2014 at 05:00PM
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    請問這個配方和蔗糖椰汁年糕的配方相比,肥丁比較喜歡哪個配方?口感上有什麽不同?

    Reply
    • Tuesday January 28th, 2014 at 05:27PM
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      我比較喜歡蔗糖配方,喜歡那濃濃的蔗糖味。
      因為用的糖種類不同所以有少許調整,其實兩者口感分別不太的

      Reply
  • Monday January 28th, 2013 at 11:21PM
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    Is it possible to use milk to replace coconut milk?

    Reply
  • Friday May 11th, 2012 at 11:41AM
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    今年冬天就可以嘗試下你的呢個煙靱鯉魚年糕啦,到時關於比例再請教你喇

    Reply
    • Friday May 11th, 2012 at 12:32PM
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      鄉下花師奶, 謝謝你這麼捧場呢﹗到時有全何問題請隨時告訴我 ﹗

      Reply
  • Sunday January 22nd, 2012 at 11:27PM
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    我試左妳的食譜
    好正
    煙靱得嚟唔痴呀
    一個字"正"
    謝謝妳的分享

    Reply
    • Monday January 23rd, 2012 at 02:10PM
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      Lulu, 最緊要係食得開心,祝你新年快樂 ﹗

      Reply

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