Innovative way to use Coconut pudding

。創新年糕食法。

早前參與明廚教室x翠亨邨的賀年糕品烹飪班,不但試食到各式糕點,亦從主廚陳師傅學到一些創新年糕煮法,值得大家在家中試試。

Recently took part in the cooking glass of My Studio Kitchen x Tsui Hang Village. Tried the CNY pudding they had this year, which were all in great quality, and learnt some creative methods to make the puddings more interesting and be easy to do at home.

L1000532a
天婦羅年糕,簡單製作。先把年糕或馬蹄糕切條,約食指大小,以天婦羅漿包裹,下鑊炸數分鐘便可。外脆內軟,年糕呈微溶狀,感覺像食拖肥糖般。馬蹄糕味道較清,反而令年糕更突出。

Tempura coconut pudding is a easy one that you can do at home anytime. Firstly slice the coconut pudding or water chestnut pudding into nice long tube shape. (Size similar to index finger) Put them to the tempura pulp quickly and deep fry them for several minutes till the cover is gold and crispy. The coconut pudding would taste like toffees . It is melting inside but very crispy outside. Water chestnut pudding is relatively lighter in the case.

先切成條狀作準備
先切成條狀作準備
L1000540a
天婦羅年糕

鴛鴦糕春卷,創意之作。同是把兩款甜糕切條,一左一右橫放在春卷皮上,包成長春卷,再下鑊炸。比天婦羅更香口的配搭,而且又可試試運氣,如先食到馬蹄糕的一邊,先清後濃便更美味。
The other creative one is the half and half spring rolls with 2 different flavour of puddings. Same step as the first one, slice the coconut pudding and water chestnut pudding to index finger size. Put one each next to each other on the spring roll sheet. Then roll it to a long spring roll for further deep-frying. It tasted much crispy than the tempura and even more tasty since both pudding are melting inside. If you are lucky enough to eat the side of the water chestnut pudding at first bite, you would get the better taste from the lightest to the richest.

炸出來的形象很美
炸出來的形象很美
馬蹄糕
馬蹄糕
椰汁年糕 (在溶呀~)
椰汁年糕 (在溶呀~)

簡單兩款小食,在這年糕眾多的季節,絕對給你點新意,走出傳統框框,不妨試試。
There two simple snacks really give us lots of inspiration and definitely it is something to think out of the box. Try it at home!

同場加映:流沙金豬山
同場加映:流沙金豬山

糕點提供:翠亨邨
Puddings from: Tsui Hang Village ( 5/F, Miramar mall, 132 Nathan Road, Tsim Sha Tsui)
場地提供:明廚教室
Venue: My Studio Kitchen (811, Hewlett Centre, 54 Hoi Yuen Road, Kwun Tong)

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