中式甜品的软糯香甜，谁又能拒绝？Black rice cake / 开普饭

给生活加点糖

桂花黑米糕

似乎任何存在于童年记忆里的美食，都加了一层美化的滤镜，所以当长大成人了再吃同样的食物，总感觉不如小时候的好吃了。读初中的时候经常在学校小卖部买黑米糕吃，扁扁方方的黑米糕装也就一两块钱吧，它的香甜却能延续一个下午的快乐(谁说钱买不到快乐）。

软糯清甜，每一口都充满黑米的独特香味，这份桂花黑米糕，又唤起了我青春期的回忆！材料不多，做法不难，简单复刻经典中式甜品。

This Osmanthus black rice cake totally brings back my childhood memories! When I was in middle school, I always enjoyed treating myself with a slice of black rice cake bought from the canteen.

Steamed black rice cake is a typical Chinese dessert made with black rice powder, glutinous rice, sugar, and eggs. It has a light, fluffy texture, and is full of unique aroma of black rice. If you have never tasted this healthy, earthy Chinese dessert, why not give it a try?

约4寸（1-2人份）

About one 4-inch cake (serves 1-2)

黑米粉 50克

糯米粉 20克

大鸡蛋一个（去壳55克）

植物油 5-7克

砂糖 20-30克

牛奶 60-80毫升

干桂花适量

50g black rice powder

20g glutinous rice flour

1 large egg

5-7g vegetable oil

20-30g sugar

60-80 ml milk

dried Osmanthus to garnish

NOTES:

没有黑米粉就把黑米磨成细粉，或者黑米+牛奶打成细腻的米浆
If you cannot find black rice powder, simply grind black rice into powder with a food processor, or combine black rice and milk in a blender and blend until super smooth
牛奶也可以替换成杏仁奶、燕麦奶之类的
You can use any milk you prefer, such as almond milk, etc.

做法 Instructions

蛋黄蛋清分开（蛋清放到无水无油的碗里）。黑米粉、糯米粉、蛋黄、油、牛奶混合，搅拌成面糊。

Separate egg white and egg yolk. Combine black rice powder, glutinous rice flour, egg yolk, oil and milk in a bowl, stir until batter is smooth.

砂糖分三次加入到蛋白，用打蛋器打发蛋白到提起有一个短短小弯钩（干性发泡）

Add sugar to egg white within 3 additions, beat egg white until a stiff peak forms.

取1/3蛋白加入到面糊中，翻拌均匀 (就是做戚风蛋糕的手法）

Fold 1/3 egg white into the batter gently (similar technique used in making chiffon cakes).

混合面糊倒回装打发蛋白的盆中，翻拌均匀。最后的面糊厚重、流动性差

Pour batter back into the bowl containing egg white, gently fold batter into egg white.

面糊倒入蛋糕模中，表面撒点干桂花，盖上耐高温保鲜膜，水开后上锅中火蒸25分钟（盖锅盖蒸）。闷5-10分钟后再开盖。彻底放凉后脱模。

Pour batter into a baking pan, garnish with dried Osmanthus. Cover pan with plastic wrap. After water comes to a boil, place baking pan into the steamer, steam over medium heat for 25 minutes (lid on), leave the pan in the steamer for another 5-10 minutes after turning off the heat. Cool it down before removing from cake pan.

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