珍姐【客家粗葉糕】CHINESE HAKKA RAMIE LEAF CAKE

客家粗葉糕（食谱）

材料
250克 苧麻葉（粗葉）
600克 糯米粉
100克 幼糖
150毫升食用油

餡料
100克 甜菜脯（甜蘿蔔乾）
100克 肉碎
半大匙 蒜末
2大匙 食用油
1小匙 生抽
2小匙 白糖
半小匙 胡椒粉
1大匙 清水
少許黑醬油

首先將250克苧麻葉清洗乾淨，用熱開水煮軟瀝乾水分倒入料理機裡，用上150毫升
過濾出的水拌打至濃稠狀，倒入材料裡一起混合攪拌然後慢慢加入熱開水拌至軟硬適
中的粉糰待用，過後把用上的鹹餡料炒香及甜餡料烤香待用，將準備好的粉糰把鹹和
甜餡料包入後，中火蒸上10分鐘就可以了，謝謝

Hakka Ramie Leaf Cake (Recipe)

Material
250g Ramie leaves
600g glutinous rice flour
100g sugar
150 ml cooking oil

Stuffing
100g dried beets (dried sweet radish)
100g minced meat
1/2 tbsp minced garlic
2 tbsp cooking oil
1 tsp light soy sauce
2 tsp white sugar
1/2 tsp pepper
1 tbsp water
A little dark soy sauce

First, wash 250 grams of ramie leaves, boil them with hot water to soften and drain the water, pour into the cooking machine, and use 150 ml Beat the filtered water until it is thick, pour it into the ingredients, mix and stir, then slowly add in hot water and mix until it is soft and hard. The dough in the dough is ready for use. Afterwards, sauté the salty fillings and roast the sweet fillings for fragrant use. Combine the salty dough with the prepared dough. After filling the sweet stuffing, steam it on medium heat for 10 minutes, thank you