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。
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