抹茶年糕Matcha Sticky Rice Cake

【抹茶年糕】
by 毛毛妈

加了抹茶粉做的年糕,别有风味,很好吃。

抹茶年糕final 抹茶年糕Matcha Sticky Rice Cake
用料:
1:糯米粉1又1/4杯(160克),白粘米粉3/4杯(96克),白糖1/2-2/3杯(105-140克);
2:抹茶粉 2茶匙;
3:水1杯(235克),牛油果油1.5大匙(20克)。

注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。

做法
1、将1料里和2料都放入碗中(图1),搅拌均匀。
2、将3料里的水和油加入盛干料的碗中(图2),用勺子搅拌到无颗粒。用微波炉高档加热2分钟后(图3),取出搅拌几下,再加热1分钟,取出搅拌。如此重复加热与搅拌,至面团透明完全熟了(图4)。面粉糊也可以蒸熟。

抹茶年糕1 抹茶年糕Matcha Sticky Rice Cake

3、盖上保鲜膜让面团稍冷,取一大块保鲜膜铺到案板或干净桌面上。将熟的面团用勺挖到保鲜膜一端,用另一端盖上面团,揉压均匀(图5)。揭开保鲜膜,将面团折叠,再盖上保鲜膜揉扁,重复几次直到面团均匀。
4、将面团分割成两份,每份包上保鲜膜,揉成直径3厘米的长条,重新用保鲜膜包裹(图6)。放入冰箱两小时后,切片食用。

抹茶年糕final 抹茶年糕Matcha Sticky Rice Cake
爱心分享:年糕放冰箱储存时间长了会变硬,得用微波炉加热,或者切片蘸蛋液,用少量油煎食。

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