清香茶果度炎夏

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Judy媽
Judy媽

幼年家中經營小賣店,十三歲開始幫忙媽媽做茶果及傳統特色糕點售賣。以致長大後對製作糕點產生濃厚興趣。退休後加入道場當義工,喜歡做不同款式的糕點與法師及大眾分享,視大家品嘗時歡喜的笑容為最大滿足。

茶果,是廣東、香港及華南地區的傳統小食,分為粵式茶粿和客家茶粄。今期,由新登場的糕點達人Judy媽教大家製作艾草茶果!其實艾草在中國南方傳統食品中,出鏡率相當高。艾草除了具有食用價值外,還有祛風除濕、治療各種炎症的功效。據《本草綱目》記載:艾草微苦,性辛、溫,有溫經止血之功,可治宮冷不孕之用,尊稱其為「愛子蒿」。香港的夏季潮濕炎熱,很適合在家自製這款茶果,滿足味蕾之餘,更可強身健體,快試試啦!

 

艾草茶果

材料:

糯米粉(400克)

麵粉(200克)

艾草(300克)

黃沙糖(150克)

清水(約300 克)

可按個人喜好加入不同餡料:綠豆蓉、紅豆蓉或花生等

印模工具:可在印尼商店購買

糭葉

 

做法:

  1. 將艾草葉洗淨,加清水放入攪拌機攪成稀泥;
  2. 將艾草泥放入鍋中,加入黃沙糖,不停攪拌,以小火煮至糖溶解;
  3. 將糯米粉及麵粉拌勻,再把艾草汁分幾次加入粉中,慢慢搓匀便可;
  4. 將粉糰分成若干數量,每個30克,然後再把自己喜愛的餡料包入其中;
  5. 將已包入餡料的小粉糰搓圓放在模具上,印出圖案,然後放在糭葉上(糭葉塗上一點油,才不會黏在一起);
  6. 隔水蒸15分鐘即可。

 

Mugwort Dumplings

Ingredients:

400g glutinous rice flour

200g flour

300g mugwort

150g soft brown sugar

Approx. 300g water

Fillings to your liking: mung bean paste, red bean paste or peanuts, etc.

Dumpling mould: available in Indonesian shops

Bamboo leaves

 

Steps:

  1. Wash the mugwort. Whizz the mugwort and water in a blender until smooth.
  2. Pour the mugwort paste into a cooking pot. Mix in the soft brown sugar. Simmer over low heat. Keep stirring until the sugar dissolves.
  3. Mix together the glutinous rice flour and flour. Add the mugwort paste slowly to the flour ladleful by ladleful. Knead until the dough is smooth and everything is well combined.
  4. Divide the dough into several portions, each 30g. Wrap in fillings that you like.
  5. Shape the dough into balls. Put the dough in the dumpling mould. Press gently to form the pattern. Place the dumpling on a bamboo leaf (brush the leaf with some oil to keep the dumpling from sticking on it).
  6. Steam the dumplings for 15 minutes. Ready to serve.