Sticky Glutinous Rice Cake (年糕) by Sng Alina

Ingredients:
材料：

(A)
100g 白糖 caster sugar
150g 片糖（深色的）dark blocks sugar
100g 黄糖（深色的）dark brown sugar
350g 水 ++ （要稀一些）water (to dilute more)

(B)
340g 糯米粉 (glutinous rice flour)

Method:
做法：
1.）把材料（A) 煮溶待微冷，过滤。等微冷后就立刻加入材料（B）搅拌，再过滤。
Double boil ingredient (A), slightly cooled, strain. When it's slightly cool, add in ingredient (B), stir well, strain again.
温馨提示: 粉一定要在糖水还是在温热时加入,不然就蒸不出滑滑溜溜的年糕。
Tips: to have smooth cake, glutinous rice flour must be added while sugar water is still warm.

2.）倒入 铺上蕉叶的模或耐热的plastic袋。
Pour into mold lined with banana leaves or suitable plastic mold.

3.）烧热一锅水，然后转换小火（用蒸水蛋的火）, 蒸两个小时。（锅里的水不可有滚的状态）
取出待冷。
Boil hot water in wok, turn to small flame (as to steam egg), steam for 2 hours. (Water in wok must not be boiling)

##这个是新年代的做法（没蒸上十个小时以上），所以一两星期后年糕面可能会发霉 .
最好放进雪柜里保存。
This is modern recipe which doesn't not need to steam 10hr & above, fungus may grow after a week or two, best kept in fridge.