每次放工經過灣仔春園街的一間老字號椰子專門店，我都想到用新鮮椰漿做年糕一定會好吃，終於讓我等到過年可以買回家試試。新鮮椰漿真的很清香，待涼一晚再煎一煎，煙煙韌韌。
另外，澄麵經常在中式點心中用到，例如做蝦餃皮，在年糕中主要用途令年糕硬身，而且煎的時候可以容易煎，另可以根據自身的口味加減澄麵，加多少澄麵就要減多少糯米粉，當然不能夠全都是澄麵。
可以做一底(底15cm 直徑，面20cm直徑，高7.5cm)
但我用了兩個普通的長方形焗盤 (16cm x 7cm x 6cm)
材料
- 鮮椰椰漿 600ml /一斤 (或可以用普通椰漿代替)
- 牛奶 185ml
- 砂糖 200g (甜度相對低，如有需要可以加)
- 糯米粉 370g
- 澄麵 185g
- 油 2 湯匙
2. 糯米粉及澄麵過篩2次(令攪拌的過程較容易)，加入椰汁攪拌，慢慢加入熱牛奶及油繼續攪拌至順滑及無粉粒，如有需要可以過篩。
3. 倒入已抺油的盆中，用錫紙蓋好。
4. 先開大火隔熱水蒸(要確保有大量的水) 60-90分鐘。
Mold size: base diameter 15cm, top diameter 20cm and height 7.5cm /
2 rectangular molds with 16cm L x 7cm W x 6cm H
Ingredients:
- Fresh coconut milk 600ml (you can substitute by canned coconut milk)
- Milk 185ml
- Sugar 200g (It is relatively less sweet and you could adjust yourself)
- Glutinous rice flour 370g
- Wheat starch 185g
- Oil 2 teaspoon
1. Boil the milk and add sugar until it dissolves.
2. Sifted glutinous rice flour and what starch twice to make sure it is easier to mix with the liquid. Add coconut milk and stir, and then add hot milk slowly and stir until everything is well combined and smooth.
3. Put it into a lightly oiled mold and cover with aluminum sheet.
4. Steam for 60- 90 minutes.
2. Sifted glutinous rice flour and what starch twice to make sure it is easier to mix with the liquid. Add coconut milk and stir, and then add hot milk slowly and stir until everything is well combined and smooth.
3. Put it into a lightly oiled mold and cover with aluminum sheet.
4. Steam for 60- 90 minutes.
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