紅豆抺茶年糕【古法米磨】Matcha Adzuki Bean Year Cake Recipe

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年糕諧音「年高」，著象徵「步步高升」的含意，肥丁家每年過年前都會準備年糕，總覺得逢年過節，有年糕才有年味。

幾年前去越南旅遊，在農家學習了現磨米漿麵條和烤米餅的做法。肥丁一直很想做純米磨的年糕，從那兒借來了靈感，先把米浸泡，用石磨研磨成米漿，放置一夜，把表面分離的清水舀去，取得綿密香軟的「粿」，然後混合紅豆泥，抺茶粉，分層蒸熟。

用糯米現磨的「粿」，沒有太多的加工程序，糯米香味非常濃郁，糯米的澱粉質在水磨後長時間吸飽水份，鬆弛，沉澱，年糕做出來 Q 嫩彈牙，不黏牙。

直接用米現磨，米的選擇很重要。不同品種的米質地軟硬差異相當大。純糯米做的年糕加熱後很難定型，所以配方一般都輔以大米來使質感挺實。一連幾天試了幾款米的組合和比例，冰箱裡積存了一堆實驗年糕，肯定能吃到正月十五。據說年糕蒸得成功一整年都會順順利利，肥丁明年一定會很順的囉 ~

白糯米較一般稻米吸水性低而黏性高的穀類，有長糯米和圓糯米兩種。香港超巿較常見泰國長糯米，外表偏細長，黏性低於圓糯米。

稉稻碾出的米叫「稉米」，是大米的一個品種。粳米米粒短圓，米質黏性強，口感較 Q。台灣的粳稻的種植源於日本人引進的蓬萊米，日本越光米，珍珠米(香港廠商的稱呼)，全部都屬於粳米品種。

視頻示範的是長糯米和粳米混合的配方。口感像我做的古法蔗糖年糕，Q 軟有韌勁，不黏牙，清甜甘香。若再想要再軟一點，可以增加糯米的比例。肥丁做過長糯米 300 g 粳米 50 g 的比例，糕體軟得一塌糊塗，蒸熟後不能成形，比麻糬還軟，熊貓先生挺喜歡這種。肥丁就喜歡堅挺一點的。

年糕的口感來自糯米的黏性。味道則來自抺茶、紅豆和糖。抺茶粉的價格和味道成正比的，抹茶粉混合米漿，味道會被稀釋，品質不好的抺茶粉即使增加份量，茶香不足還有苦澀味。非常建議選日本京都產的高品質抹茶粉，這次用 Citysuper Home Sweet Cha Cha 的抹茶粉，30 g 索價 HKD180。貴森森的付錢時很心痛，但是味道比一般烘焙店買的平價抹茶粉大大不同。

沉穩甘香的茶味帶點海苔的香氣，層次感豐富，濃郁不苦澀。搭配清甜的自製紅豆泥，加入果皮提升香味有點睛的作用。Demerara 原蔗糖有甘香的焦糖香，甜味比白砂糖高，所以糖的份量不用太多就足夠甜。椰漿含有油脂，可以增加彈性和延緩澱粉質老化，加點鹽可以提升椰子的鮮味及提引糖的甜味。

如何選抺茶粉可以參考天然色素粉末 (下)  http://www.beanpanda.com/51316

材料

• 長糯米 Long Grain Glutinous Rice  250 g
• 台灣粳米(短米／珍珠米) Short Grain Rice 100 g
• Demerara 原蔗糖  Demerara Raw Cane Sugar  150 g (用研磨機磨成糖粉)
• 清水 Water 300 ml (打磨米漿)
• 椰漿 Coconut Cream 45 ml （ 3 大匙 )
• 海鹽 Sea Salt  1/8 小匙
• 自製紅豆泥 Homemade Adzuki Bean Paste 120 g
• 紅豆粒  Adzuki Bean  40 g
• 日本京都抹茶粉 Ceremonial Matcha Powder 1 大匙

自製紅豆泥

• 紅豆 Adzuki Bean 100 g
• Demerara 原蔗糖 Demerara Raw Cane Sugar  100 g
• 陳皮 Chenpi (Aged Sun-dried Tangerine Peel)  1 片
• 海鹽 Sea Salt 1/8 小匙
• 清水 Water 400 ml (煮紅豆)

份量

• 9.5 x 9.5 x 19 cm 的長方形吐司模 1 個

自製紅豆泥♦做法

1. 紅豆浸泡過夜。倒去泡過的清水
2. 小鍋裡，放入紅豆，果皮及清水，煮至沸騰，下調至最小火，撈起浮沫，若想保留整顆紅豆不煮爛，紅豆不能翻滾，小火熬煮約 30 分鐘，只留下少許的水份
3. 取走果皮，舀起 2 大匙紅豆
4. 加入原蔗糖及海鹽，用手提攪拌機打成紅豆泥

年糕♦做法

1. 長糯米及粳米沖洗乾淨，加入清水 (多少隨意，最後要倒掉)，最小浸泡 2 小時，若時間允許，浸泡過夜最好。瀝乾，加入 300 ml 清水，放入調理機打成米漿。肥丁用 Blendtec 果汁模式 x 2 (共 2 分鐘)

2.  米漿倒入玻璃容器內，靜置 48 小時，充份沉澱。冬天操作室溫 15°C 以下，不用放入冰箱。糯米漿的澱粉質便會沉澱，清水會浮在表面

3.  用湯匙小心撈起表面的清水，可撈出約 110 ml 的清水，取得濃稠綿密的米漿

4.  原蔗糖用研磨機磨成糖粉

5.  米漿加入椰漿，用手動打蛋器攪拌均勻

6.  取出 150 ml 米漿與 100 g 紅豆泥及紅豆粒混合成紅豆米漿

7.  餘下約 600 ml 米漿，混合抹茶粉及鹽，攪拌均勻

8.  吐司模鋪上烘焙紙，倒入一半的抹茶米漿，加蓋大火蒸約 10 ~ 15 分鐘，糕體凝固不塌陷就可以倒紅豆米漿，抺平，紅豆米漿因為加入了紅豆泥，質感較稠，能承托抹茶米漿，所以不用蒸，倒入餘下的抺茶米漿

9.  蓋好蓋好，蒸 30 分鐘。蒸熟的時間視乎年糕的厚度，肥丁用吐司模，年糕較厚，蒸熟的時間較長

10.  取出蒸熟的年糕，放在網架上放涼，再放冰箱冷藏

11.　米漿磨的年糕一受熱就會變得很軟很黏，冰箱冷藏 2 天就會變得很硬，從模具取出，撕開烘焙紙，切厚片，小火煎至表面香脆，裡面軟糯，即可享用

如何保存

• 年糕放在冰箱會愈來愈硬，糕體固定後可以先切厚片，用保鮮膜，緊貼包好，冰箱保存約 2 週　

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The pronunciation of “Nian Gao” (年糕) resembles “Nian Gao” (年高), symbolizing “rising higher year after year.” Every year before the Spring Festival, the Fei Ding family prepares Nian Gao, believing that having it during the holidays adds festive flavor to the celebrations.

A few years ago, I traveled to Vietnam, where I learned how to make freshly ground rice noodle and grilled rice cakes at a farm. Fei Ding has always wanted to make pure rice cake, and borrowed inspiration from there. First, soak the rice and grind it into rice milk using a stone mill, letting it sit overnight. Then, scoop off the clear water that separates from the surface to obtain the soft and fragrant “cake,” and mix it with red bean paste and matcha powder, steaming them in layers until cooked.

The “cake” made from freshly ground glutinous rice undergoes minimal processing, resulting in a rich fragrant aroma. The starch in the glutinous rice absorbs moisture over an extended period during the grinding process, allowing it to relax and settle. The resulting rice cake is Q-shaped, tender, chewy, and not sticky.

Using rice that is freshly ground is crucial, and the choice of rice is very important. Different varieties of rice have significant differences in texture. Pure glutinous rice makes it difficult to shape the rice cakes after heating, so recipes usually incorporate some regular rice to achieve a firmer texture. Over several days, I experimented with different combinations and ratios of rice, and my refrigerator is now filled with a stash of experimental rice cakes that I’ll definitely be able to enjoy by the Lantern Festival. It is said that a successful steaming of rice cakes will bring a smooth and prosperous year ahead, and next year will surely be great for Beanpanda!

Glutinous rice has lower water absorption and higher stickiness compared to regular rice. There are two types: long glutinous rice and round glutinous rice. In Hong Kong supermarkets, Thai long glutinous rice is more common, which is characterized by its slender shape and lower stickiness compared to round glutinous rice.

The rice produced from glutinous rice is called “glutinous rice,” which is a variety of white rice. Japonica rice has short and round grains, a strong stickiness, and a chewy texture. The cultivation of japonica rice in Taiwan originated from the introduction of the Poon Lai rice by the Japanese, including Nihonriji rice and pearl rice (a term used by Hong Kong manufacturers), all of which belong to the japonica rice variety.

The video demonstrates a recipe that combines long glutinous rice and japonica rice. The texture is similar to the traditional brown sugar rice cakes I make—chewy and soft, not sticky, with a clear sweetness and fragrant aroma. If you want it to be a bit softer, you can increase the proportion of glutinous rice. I once used a ratio of 300g long glutinous rice to 50g japonica rice, resulting in a cake that was incredibly soft, unable to maintain its shape after steaming, even softer than mochi, and Mr. Panda really liked this texture. However, I prefers it to be a little firmer.

The texture of rice cake comes from the stickiness of glutinous rice. The flavor comes from matcha, red beans, and sugar. The price of matcha powder is proportional to its flavor; mixing matcha powder with rice milk dilutes the taste, and low-quality matcha powder, even in larger quantities, will lack tea aroma and have a bitter taste. It is highly recommended to choose high-quality matcha powder from Kyoto, Japan. This time, I used matcha powder from Citysuper Home Sweet Cha Cha, priced at HKD180 for 30 g. It stings a bit to pay such a high price, but the flavor is vastly different from the inexpensive matcha powder typically bought from regular bakeries.

The mellow and fragrant tea has a hint of seaweed aroma, offering a rich complexity that is strong yet not bitter. Paired with the sweet homemade red bean paste, the addition of citrus peel enhances the fragrance, making it more vivid. Demerara sugar has a sweet caramel aroma and is sweeter than granulated sugar, so a smaller amount is sufficient for the desired sweetness. Coconut milk contains fat, which can add elasticity and delay starch aging, while a pinch of salt can enhance the freshness of the coconut and elevate the sweetness of the sugar.

To choose matcha powder, you can refer to natural pigment powders (Part 2)
http://www.beanpanda.com/51316

Ingredients

• Glutinous rice  250 g
• Short rice / pearl rice 100 g
• Demerara Raw Cane Sugar 150 g (ground into powdered sugar using a grinder)
• Water 300 ml (Ground Rice Milk)
• Coconut cream 45 ml (3 tbsp)
• Sea salt 1/8 teaspoon
• Homemade red bean paste 120 g
• Red bean grains    40 g
• Matcha powder from Kyoto, Japan  1 tbsp

Homemade Red Bean Paste

• Red beans 100 g
• Demerara raw cane sugar 100 g
• Peels 1 piece
• Sea salt 1/8 tsp
• Clear water 400 ml (for boiling red beans)

Mold

• 1 rectangular toast mold, 9.5 x 9.5 x 19 cm

Homemade Red Bean Paste♦Instructions

1. Soak the red beans overnight. Drain the soaking water.
2. In a small pot, add red beans, fruit peels, and clean water. Bring to a boil, then reduce to the lowest heat, skimming off any foam. If you want to keep the whole red beans from breaking apart, they should not boil. Simmer on low heat for about 30 minutes, leaving only a small amount of water.
3. Remove the fruit peel and scoop up 2 tablespoons of red beans.
4. Add the brown sugar and sea salt, and use a hand mixer to blend into red bean paste.

年糕♦做法

❶ Wash the glutinous rice and japonica rice thoroughly, then add clear water (the amount is flexible, it will eventually be discarded), and soak for at least 2 hours; if time allows, overnight soaking is best. Drain and add 300 ml of clear water, then blend in a blender until it becomes a rice milk. Use the Blendtec juice setting x 2 (a total of 2 minutes).

❷ Pour the rice milk into a glass container and let it sit for 48 hours to allow for complete sedimentation. In winter, when the room temperature is below 15°C, there is no need to place it in the refrigerator. The starch from the glutinous rice milk will settle at the bottom, while clean water will float on the surface.

❸ Carefully scoop up the clear water from the surface with a spoon; about 110 ml of clear water can be scooped out, resulting in a thick and creamy rice milk.

❹ Raw sugar is ground into powdered sugar using a grinder.

❺ Mix the rice milk with the coconut milk and stir well with a hand whisk.

❻ Combine 150 ml of rice milk with 100 g of red bean paste and red beans to create red bean rice milk.

❼ Mix the remaining approximately 600 ml of rice milk with matcha powder and salt, stirring well.

❽ Line a loaf pan with baking paper, pour in half of the matcha rice batter, cover, and steam over high heat for about 10 to 15 minutes until the cake body is set and doesn’t collapse. Then, pour in the red bean rice batter, smoothing it out. Since the red bean rice batter has added red bean paste, it has a thicker texture that can support the matcha rice batter, so it doesn’t need to be steamed. Pour in the remaining matcha rice batter.

❾ Cover well and steam for 30 minutes. The steaming time depends on the thickness of the rice cake; using a toast mold, the rice cake is thicker, and the steaming time will be longer.

❿ Take out the steamed rice cake and place it on a wire rack to cool, then refrigerate it.

❶❶ Rice pudding made from ground rice becomes very soft and sticky when heated. After being refrigerated for 2 days, it hardens. Remove it from the mold, peel off the baking paper, and cut it into thick slices. Fry on low heat until the surface is crispy and the inside is soft and sticky, then it’s ready to enjoy.

保存

• Rice cake will become harder in the refrigerator. Once the cake is set, you can slice it into thick pieces, wrap tightly in cling film, and store in the refrigerator for about 2 weeks.