自磨柴烧香蕉叶年糕 Homemade Glutinous Rice Cake

Product Description

自磨纯糯米
柴烧香蕉叶年糕

从挑选糯米、浸泡糯米、
研磨成糯米浆、脱水、加糖搓揉至溶解、
接着蕉叶铺罐、倒入模具，
处理好后入蒸笼之后还要在后院用大大的蒸笼蒸上17个小时多，
蒸年糕的过程需要有人不断的添材火，加热水，
是非常辛苦和不容易的

现在虽然有了很多简易的年糕，
但阿莫仍觉得，
用传统方法柴火蒸煮的糯米年糕才是最Q弹，最甜糯好吃的！

年糕特有的粘糯、
香甜口感是最有佳节气氛的食品,
许多人都有用筷子卷上
新鲜尚软糯年糕吃的记忆,
那种滋味最甜美的记忆。
年糕制做成功最大的关键在于蒸,
蒸得要够火,
才能将年糕蒸得又香又滑。

由于烤蕉叶功夫相当繁琐，
目前很多人都直接采用塑料纸袋装年糕，
但是，阿姨仍坚持最传统的制作方法，
她觉得用蕉叶蒸煮年糕时，
满屋都是香气，
还未出炉就让人垂涎三尺。

古法制作的年糕不容易变质，
即使在没有冰箱的年代，
年糕在室温下都能收藏半年，
甚至一年之久。
一般都是年后才会把年糕取来切块蒸软或裹上面糊炸了吃。

这家的年糕不会太甜
香醇有嚼劲
由于火候有蒸够足，
就算没有采用防腐剂
也可以放置1个月左右后才会慢慢变硬

阿莫大力推荐
大家可以放心购买😊

不过还是需要提醒
吃惯糯米粉制作的年糕
可能会吃不惯自磨糯米年糕
味道会有差

自磨柴烧香蕉叶年糕
Homemade Glutinous Rice Cake
小-200G+- ( RM 13.50 )
中-400G+-( RM 23 )
大-800G+-( RM 38 )
特大-1.2KG+- ( RM 68 )
特特大-2KG+- ( RM 98 )

炭烧传统香蕉叶年糕

Self-milled pure glutinous rice
Wood-fired banana leaf rice cake

From picking glutinous rice, soaking glutinous rice,
Grind into glutinous rice milk, dehydrate, add sugar and knead until dissolved,
Then the banana leaves are spread in a jar and poured into the mold.
After processing into the steamer, it will be steamed in the backyard with a large steamer for more than 17 hours.
The process of steaming rice cakes requires someone to constantly add ingredients to the fire and heat the water.
It’s very hard and not easy

Although there are a lot of simple rice cakes now,
But Amo still feels that
The glutinous rice cake cooked by firewood in the traditional method is the most Q-bomb, the sweetest and most delicious!

Rice cakes are unique to sticky glutinous,
The sweet taste is the most festive food,
Many people have chopsticks rolled up
The memory of eating fresh and soft glutinous rice cakes,
That taste is the sweetest memory.
The biggest key to the success of rice cake making is steaming.
Steamed hot enough,
In order to steam the rice cake fragrant and smooth.

Since roasting banana leaves is quite tedious,
At present, many people directly use plastic paper bags to pack rice cakes.
However, the aunt still adheres to the most traditional method of production,
She thinks that when cooking rice cakes with banana leaves,
The house is full of aroma,
It’s mouth-watering before it comes out.

Rice cakes made by the ancient method are not easy to spoil,
Even in the days when there were no refrigerators,
Rice cakes can be stored at room temperature for half a year,
Even for a year.
Generally, the rice cakes are cut into pieces, steamed or wrapped in batter and fried after the New Year.

The rice cakes at this house are not too sweet
Mellow and chewy
Because the heat is steamed enough,
Even if no preservatives are used
It can also be left for about 1 month before slowly hardening

Amo highly recommended
You can buy 😊 with confidence

Still, a reminder is needed
I am used to eating rice cakes made of glutinous rice flour
You may not be used to eating self-grinding glutinous rice cakes
The taste will be poor

Self-grinding wood-fired banana leaf rice cake
Homemade Glutinous Rice Cake
SMALL-200G+- ( RM 13.50 )
Medium-400G+-( RM 23 )
Large-800G+-( RM 38 )
Extra Large-1.2KG+- ( RM 68 )
Extra Large-2KG+- ( RM 98 )

Charcoal-grilled traditional banana leaf rice cake