缽仔糕(Bowl Rice Pudding),是廣東省的地(di)方特色傳統糕點之一。其主料是粘米粉(fen)或澄粉(fen)、木薯淀(dian)粉(fen),以爽滑可口、口味(wei)豐富著稱。
缽仔(zi)糕(gao)可以分成兩大(da)類(lei):老(lao)式(shi)缽仔(zi)糕(gao)和水(shui)(shui)晶缽仔(zi)糕(gao)。老(lao)式(shi)缽仔(zi)糕(gao)在以前比較多,多見的是水(shui)(shui)晶缽仔(zi)糕(gao)。
把原料按比例配方稱好(hao),先取配方中三(san)分(fen)之一(yi)的(de)水(shui)(shui)(shui)燒開攪(jiao)拌溶化白砂(sha)糖,待(dai)涼后(hou)與余(yu)下的(de)三(san)分(fen)之二的(de)水(shui)(shui)(shui)混勻(yun)后(hou),倒(dao)入裝有缽仔糕粉的(de)容器中,邊(bian)倒(dao)邊(bian)攪(jiao)拌,直至完全攪(jiao)拌均勻(yun)為止,然(ran)后(hou)加入極少量的(de)水(shui)(shui)(shui)果濃(nong)(nong)漿(jiang)或(huo)濃(nong)(nong)縮果汁攪(jiao)勻(yun)即成粉漿(jiang)待(dai)用。如制作綠(lv)豆或(huo)紅豆糕可不加果味。
在(zai)制(zhi)作缽(bo)仔糕粉漿(jiang)前(qian),應在(zai)蒸籠(long)(long)的鐵鍋(guo)內(nei)放適(shi)量水燒開。蒸籠(long)(long)中放上(shang)缽(bo)仔碗,鍋(guo)中水燒開后關微火待用。
把配好(hao)的(de)缽(bo)(bo)仔(zi)(zi)糕粉漿(jiang)再攪拌后(hou)立即裝入有嘴的(de)手提水(shui)壺(hu)中,迅速倒入蒸(zheng)籠(long)(long)(long)中各個(ge)缽(bo)(bo)仔(zi)(zi)碗內,每(mei)個(ge)缽(bo)(bo)仔(zi)(zi)碗內倒入八成滿,中途(tu)應抖動、晃動水(shui)壺(hu),以免壺(hu)中粉漿(jiang)沉淀(dian)。每(mei)個(ge)蒸(zheng)籠(long)(long)(long)中的(de)缽(bo)(bo)仔(zi)(zi)碗裝完粉漿(jiang)后(hou),即可加蒸(zheng)籠(long)(long)(long)蓋用中小火,一籠(long)(long)(long)大約(yue)蒸(zheng)15分(fen)(fen)鐘(zhong)左(zuo)右,兩籠(long)(long)(long)大約(yue)20分(fen)(fen)鐘(zhong)左(zuo)右,三籠(long)(long)(long)大約(yue)25分(fen)(fen)鐘(zhong),四籠(long)(long)(long)大約(yue)30分(fen)(fen)鐘(zhong),五(wu)籠(long)(long)(long)大約(yue)35分(fen)(fen)鐘(zhong)。