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Purple Potato & Pumpkin Pudding

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紫薯金花年糕 Purple Potato & Pumpkin Pudding

紫薯金花年糕 Purple Potato & Pumpkin Pudding

尊貴的紫色，配上喜慶的金黃色，為傳統的農曆新年增添不少甜蜜歡樂氣氛。  紫薯及南瓜更是高纖食物，而椰奶的香氣更能帶出食材的香甜。 
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings 4

Equipment

  • 工具 Tool :  Steamer

Ingredients
  

紫薯糕材料  Purple Part Ingredients：

  • 150克 粘米粉
  • 150g Rice Flour
  • 150克 (刨絲） 紫薯
  • 150g (Grated) Purple Potato
  • 210毫升 椰奶
  • 210ml Coconut Milk
  • 15克 有機庶糖
  • 15g Organic Cane Sugar
  • 少許 油
  • Suitable amount Oil 

南瓜糕材料 Pumpkin Part Ingredients：

  • 150克 粘米粉
  • 150g Rice Flour 
  • 150克 （刨絲） 南瓜
  • 150g (Grated) Pumpkin
  • 210克 椰奶
  • 210g Coconut Milk 
  • 15克 有機庶糖
  • 15g Organic Cane Sugar
  • 少許 油
  • Suitable amount Oil

Instructions
 

  • 做法 Instructions：
  • 分別將米粉與椰奶混和至幼滑。  Mix flour with coconut milk into 2 bowls until smooth
  • 加入紫薯絲 / 南瓜絲、糖及油混和。 Add Grated Potato / Pumpkin and sugar, oil into each bowl and mix well. 
  • 先倒入紫薯粉漿至已掃油的盤內，以大火蒸約半小時。 Brush the steaming pan with oil.  Add Purple Potato mixture into the pan about half full, steam for 30mins.  
  • 待表面呈半熟狀時，加入南瓜粉漿，再以大火蒸45分鐘。 When the mixture is set, then pour the pumpkin mixture and steam at high heat for 45mins.  
  • 完成後，待冷卻後倒扣脫模，微暖享用或沾蛋汁煎香，醮蜜糖同吃。  Leave to cool before unmould the pudding.  Serve while still warm or dip with beaten egg, pan-fried until golden crispy outside, then serve with honey. 

Notes

Yves Tips!
*亦可將椰奶改成杏仁奶或米奶漿。  Coconut milk can be replaced by almond milk or rice milk
*建議凍食或略煎至軟身。  Serve warm after steamed or pan-fried it before serving
*進食時，可拌以法國薰衣草花蜜同吃。 To serve with lavender honey for better and enhancing the flavour