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粉粿是兒時記憶中的好味道,小時候外婆常準備粉粿和粉圓作為夏季點心,超級消暑又好吃,長大當了媽,乾脆自己動手做做看,真的好簡單,只要兩種材料就完成,還不怕吃到色素呢!
<粉粿>
材料:約3~4人份
1.番薯粉150g
2.山梔子4顆
3.過濾水500c.c.(請分為300與200c.c.)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUrFIop7h9dhIlH08rnZQch_kwZNNipYQzpKAo91LrLy_XL0x6s1f1YJIyb2BWlinZmAxcVEtvyvZd9ZDfFNk62hWgPBFiuFHOwTNJxBHDIgurGNuwfNPcJ7D3SN90VjxzKHdFJ5K7kOd/s1600/02.jpg)
山梔子是天然黃色的染色來源,在一般中藥行都買得到,它的屬性寒涼,味道偏苦,具有清熱退火的功效,恰好適合炎炎夏日來享用,傳統的粉粿都是用山梔子來染色的,如果本身體質較為虛寒,建議不要吃太多,不然做成無色透明的粉粿,也是很好吃啦!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRBy_QYl4W0AT7F9DeDrOT9CJy5HonHGNrqaPN1hyphenhyphenymxRj1dsW9uYz9WBl0SY4x1iwi1IFBcd0PnrrcpUZiE0OFfRcYue6pMWomvh-0REUD4lZMudtL5o0b7GVRrW7v-WNXbeWGEfwpYk/s1600/03.jpg)
步骤:
1.將番薯粉倒入200c.c.的過濾水中,攪拌均勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGdh9gjNu16UqAuB1pwBKV9IyiSX3Xv-iHjWsMhyMCa7tnspKEHWadinJDbJXVURjEs6lFGpoKZmSflT9DzJ1Wv4mlMbuRMzBfa6s0JFvvVRPcNNgqs_Th37tXZUS0F4-fJXLeIz22aiz/s1600/04.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRq9ovQQ028ySqek_0676cmpTSFbc2FFkuO3bJnu3jzinfLaH8w8UAbM-eulHRLXwRgTea8BlwipLwH0nDNARk5D4J1SvUZMe53uJLvCy-Ns9bD3YlHnFbVYc_X6qP62di5cNuEDQKCf2H/s1600/05.jpg)
2.300c.c.過濾水倒入鍋中,加入山梔子,開中大火將水煮滾。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_6NVRtxdRBWnvr1UP6ZtAsfHhSpx48gie3nWvB40AIV-tTFp7ZPsRafMJDqCscgauzv9enr2I5VxdRP6rWAGNvKcJkVtXvL9vuEVMrs8_UmcDD3D62PnloDzY7yDmFF4yYKetbHFtdix/s1600/06.jpg)
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3.水滾後,請撈掉山梔子,不要煮太久,避免苦味加劇。之後轉小火,倒入調好的番薯粉水,一邊攪拌。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Kqi_p4POBrdmiSuYZGHd2JZYd8APeq6pU5EvXUMg0IizEAlNCC-ZZwBgjV1bMbtgxz658RpWeGTPoL-a0qZieV3Cg0MNfDJExhTvDOio43WLXl9oES0tDP9x7o9p6T85667fs5BdU9-F/s1600/08.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUgbaJZh5Vtt0DXDQO5m1hq0ozlQrsUlUU5fofc-75Kccxfx_orVsH9uib1sL3NyZVGtiIjVUJ4YR17h2uFV01kR2EhkAmaEzNRodWVvAJPwnPTWOeEkZor8SGD_LpB3xYDcZEi4FxRN5/s1600/09.jpg)
4.持續攪拌約兩、三分鐘,會愈來愈黏稠,即可熄火。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbejDn9g6CySyYYJ91iANoa-B1rLTJukpJ9yFmzpHKQSm1v8maUYGSrIdAWKUrrY-tXIB-ELD-TAYlPLQFEiX9jcYxut4eX_je2bzTmvH1E9V65NkYS4IXVPyweHn-d5mJ3-sPmv4GVvnL/s1600/10.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzV1PSugRC3qb-YNldxy9m2hZhgI4VvXsmWBonShraIKw5YHvK6k-tKm_3U-NYhyphenhyphen9BZmNp123Xg2MS-r9S0XK2zTZcz89JJHjv2d4K4zjC2zdnBILkawIfoYsHF5MyyZp2n6WQiqfJnO_/s1600/12.jpg)
5.將粉粿半成品倒入容器中,建議先鋪上烘焙紙(萬用料理紙),預防沾黏。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKGqUXl96AMDQQmCLe75cG48-zdRt2F3_Z7S8DfXsTQ6MrDlnMwP1zuxR2XaYI8xFGePR5ZDjhFQfkkL3AYCTeoz_Zg6cCGni1w1Lkhyphenhyphenk5XtLd6BcKOdfa94eQWQix_zj1dkb-Y8N2gLJ/s1600/13.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9stWF830wPZ_eMpIg0E8fCUlaaBg6RxtQvY8IwJ72eNqIkhDUF33d_Bb-sXpytYWG0Yk_55-_g-qPYCcnibQ4RVGyPWjtVINho9cl0EIPOEN64ffTnhSCL-uv1IT86QXHiuk9sEMbnawp/s1600/14.jpg)
6.放入電鍋中,外鍋倒入一杯水蒸煮,跳起後,確認中心無白色,均呈現黃色透明狀,即是熟透了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvT93XimaMQIhSP4d_D_0KH-vCaqNxtazEVmGY5z4jjN29tnqCHNqiinxGn1oVBsTKxzpB777YdSUVbzQDyY_V1SYeGA6G88EP9I3sP_F6bmKn4zYvZpUzu6mBirYHLXY_MfddDkTvrnM/s1600/15.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAXeDWoXutogOe2UR9tk9JEaG95yvDOeAYVX9hGXG7z2cTg5VwsL74vYRmfJO2U3eA-JdCcdaLSAi0aIQ1hX7lsGkX-Ki7lADlj3LnI2bn_ZJ5iMOI8ib8HEQ1KXtO4eMRxiSYujqvbeo/s1600/16.jpg)
7.放涼後,即可切塊(因為很黏,建議用湯匙挖取外加切割),倒入黑糖蜜或糖水一同食用。
如果等不及在室溫中慢慢放涼,可以放入冰箱冷藏半小時左右,就可以大快朵頤了。不建議冰存太久,恐怕會變硬,所以做多少、吃多少,口感最佳。
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黑糖蜜作法請參考:
自製黑糖蜜,兩種材料快速製成,飲料、銼冰、鬆餅、粉粿、布丁、饅頭或麵包,加上一匙更加濃醇香啊!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarGazGVp9kZ57mwACyj86HMu_Pcelr7WlEX47tW9imlLCZJPS9s0jAkTzHvTRL_dlAmKWiaHGGYnx8dHo4cIlSTfxD6VtPI9jXXf6w1eJORF5MH-T6G2eF9821SFDEK30ZZXHFJNNdEXE/s1600/18.jpg)
【夢幻廚房在我家】台式小吃甜點 粉粿,刨冰配料必學,食用級史萊姆! (影片)
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