砵仔糕食譜(英文)

砵仔糕
Materials (approximately 7-10 bowl):

Sticks rice noodle 80g

Clear bread flour 70g

Sugar pieces 250g

Clear water 650ml

Red bean 30g


Facture:

1. The red bean cleaning with the big nest clear water immersion 2 hours, the pot boils water approximately half litre, the water rolls down red bean slow fire 烚 approximately for one hour to the bean harvest, separates boils the bean water spare (to boil bean water to hold for use).

2. Will stick the rice noodle and the clear bread flour with sieves uniform two times, joins 250ml the clear water to mix evenly the wheat-flour paste fully.

3. The quantity boils bean water 400ml to put into the pot the sugar pieces boils dissolves (bean moisture quantity to be possible insufficient to join clear water), breaks in the wheat-flour paste in the piece syrup to switch off immediately immediately the furnace fire. And stirs thinly unceasingly pappy then, spreads the oil on the small bowl to pour into eight point Man Fenhu again, joins a soupspoon red bean.

4. The emissions steams approximately 15-20 minute in the sauce pan by the big firepower then.

5. Takes out reverses places on the dish to treat cool (among slightly the bowl and the small dish puts chopsticks " long" Gets up lets the steam evaporation), when feed shoulders with the bamboo slip then.