#StayHome and cook #WithMe
大約12件份量, 影片示範為以下份量減半
材料
熟香蕉兩隻
糯米粉150克, 粘米粉 70g, 熟糯米粉 50g, 水100ml, 菜油10ml，砂糖100克
做法
預備一蒸鍋放上蒸架，燒開一煲熱水
香蕉放在碗中，用叉子搗爛
加入砂糖後拌勻，然後加入菜油，拌勻，再加入水攪拌
將粘米粉和糯米粉過篩，放入香蕉蓉內
將粉分段放入，然後拌勻
用手提攪拌機將粉漿打至順滑，直至沒有粉粒
將香蕉麵糊過篩
在一個將會放到蒸爐上的容器內，用油掃勻內壁
將麵糊放到容器內
香蕉麵糊隔水蒸以大火蒸大約20分鐘
20分鐘後，用竹籤嘗試看看麵糊是否熟透
當麵糊沒有黏在竹籤上表示熟透
用筷子或匙羹攪拌麵團數分鐘，令麵團更有Q彈感
讓粉團靜止五分鐘
粉轆可以用保鮮紙包上，以免粉團黏着
在工作枱上或木砧板上，放上熟糯米粉
雙手也沾滿熟糯米粉
放上粉團，再加多一點熟米粉，用粉轆展開粉團到大約三毫米厚
慢慢捲起成為長條，再用手搓至每段粗度均勻
用刀切到大約5cm長，便可享用
如買不到熟糯米粉的話，可以用普通糯米粉代替，只需將普通糯米粉在炒鑊中以小火炒數分鐘
Hong Kong Style Banana cake
12 pieces
The following amount is double as the size of the video showed
Ingredients
2 bananas
150g glutinous rice powder, 70g rice powder, 50g cooked glutinous rice powder, 100ml water, 10ml vegetable oil
Directions
Prepare a pot of water with a steam rack, boil the water.
Smash the banana with the folk.
Add sugar, mix well and add vegetable oil and mix. Then add water and mix well.
Add the glutinous rice powder and rice powder through the mesh strainer.
Use the hand blender to blend until it becomes smooth.
Use the mesh strainer to remove the small lump from the batter.
Brush the oil on the container which is used to steam the cake.
Pour the batter into the container.
Steam it for 20 minutes.
Use the bamboo skewer to test if the cake is cooked well. If no batter stick on the bamboo skewer, then it is well cooked.
Use the plastic wrap to cover the dough roller.
Knead the dough for a few minutes.
Sit for 5 minutes.
Cover the roller with the plastic wrap.
Spread the cooked glutinous rice powder on the board.
Spread the cooked glutinous rice powder on both hands.
Roll the dough into 3 mm thick.
Roll the dough into cylinder shape with even diameter.
Cut it with 5cm in length.
Note: If the cooked glutinous rice powder cannot be found, we can use the raw glutinous rice powder instead. Just put the powder on the pan and fry for a few minutes.
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