阿茂 • 古法竹葉紅糖年糕 (環保家庭裝) Uncle E Glutinous Rice Cake (Family Pack)

阿茂・古法竹葉紅糖年糕

預購期至1月31日止。所有訂單會在2月1日起開始送貨並在年初一前收到。手工製作，數量有限，售完即止。

最佳食用期為室溫2星期左右，雪櫃存放約30天左右

傳承圍村工藝的時間之味

在節慶食品之中，年糕看似尋常，真正承載傳統工藝與歲月深度的作品，卻已屈指可數。

阿茂成長於鄉村，對年糕的記憶，始於圍村人家以雙手與時間完成的製作。每逢新歲，由沙田圍村親友送來的古法年糕，並非僅是節慶食物，而是一段關於土地、季節與人情的記憶。那份質樸而深遠的滋味，成為阿茂心中難以複製的標準。

以竹葉為器・以時間入味

此款年糕沿用圍村古法，以天然竹葉包裹後蒸製。蒸煮過程中，竹葉的清雅香氣緩緩滲入糕身，與米香相互交融，形成自然且克制的芳香層次。

糕體以純正紅糖與高級精選糯米粉製成，紅糖經焦糖化處理後，釋放溫潤而深沉的甜香，與細膩柔韌的口感相輔相成，呈現不張揚卻耐人尋味的風味結構，軟糯清甜不黐牙。

長時間慢蒸的工藝

真正的圍村年糕，從不追求效率。

 傳統製法中，紅糖粉漿拌勻後經長時間靜止吸水，一盆數十斤的年糕需以柴火慢蒸二十小時以上。長時間的低溫蒸煮，使多餘水分自然揮發，同時凝聚風味。此一工序，源於沒有冷藏與真空技術的年代，卻在今日成就了更為純粹而深層的口感表現。

時間，在此不僅是過程，而是工藝的一部分。雖然英國難生柴火，但長時間蒸煮仍是我們的堅持

嚴選原料・忠於本味

阿茂選材標準同樣嚴謹，只選用新年期間方可取得的傳統紅糖（真正紅糖，非西方brown sugar貨式），以及質地細緻的李祥和糯米粉（或同級）。

紅糖不同於片糖或黑糖，其焦糖化製程賦予甜味更豐富的層次與淡雅的苦韻。竹葉所散發的清香，恰好平衡紅糖的深沉甜感，使風味回歸純粹，毋須薑汁或椰漿作修飾，亦能完整呈現年糕原有的性格。

食用建議

由於年糕經長時間蒸製與自然脫水，初取時質地堅實，屬正常現象。

 食用前，去除竹葉，切成約 1.5 至 2 厘米厚片。於平底鍋中以少量油煎至兩面微金黃，加入少量清水後加蓋，續煎約三至五分鐘，使糕心回復柔軟。最後揭蓋收乾水分，讓表層形成輕脆口感。

風味成熟的年糕，無需繁複調味，只需灑上少許海鹽或岩鹽，便足以襯托其層次與深度。 

包裝：

600克 1 件真空包裝（經後期高溫消毒處理）

成份：

Brown Sugar (紅糖 28%), Glutinous Rice Flour (28%), Rice Flour, Wheat Starch(WHEAT), Lemon Juice, Rapeseed oil (bi-methyl polysiloxane), and Water.

Allergen in Bold 

Storage Instructions:
Store in a cool, dry place or refrigerate (for long keeping). Keep away from direct sunlight.

Uncle E Glutinous Rice Cake (Traditional Bamboo Leaf Brown Sugar Rice Cake)

Uncle E first Lunar New Year rice cake collection brings an authentic taste of traditional village craftsmanship from Hong Kong to the UK.

Many people are familiar with Chinese New Year rice cakes, but few have experienced a true village-style rice cake, made using time-honoured methods passed down through generations.

A Childhood Taste from a Walled Village

Uncle E grew up in rural Hong Kong, where handmade rice cakes were an essential part of New Year celebrations. The most memorable were those sent by relatives from a Sha Tin walled village — carefully prepared, deeply fragrant, and full of character. That unforgettable flavour inspired this recipe.

Traditional Bamboo Leaf Steaming

What sets this rice cake apart is the use of natural bamboo leaves during the steaming process. The bamboo leaves gently release their aroma, infusing the rice cake with a light, refreshing fragrance. Combined with pure brown sugar and premium glutinous rice flour from Lee Cheong Wo, the result is a rice cake with a soft, chewy texture and well-balanced sweetness.

In traditional villages, rice cakes are never rushed. Each batch is slow-steamed over firewood for more than 20 hours. This long process removes excess moisture naturally and was historically used to preserve rice cakes before refrigeration existed.

More importantly, the extended steaming concentrates the flavours, allowing the sweetness of the brown sugar and the freshness of the bamboo leaves to develop fully.

Why We Use Traditional Brown Sugar

Only traditional brown sugar, available during the Lunar New Year season, is used. Unlike slab sugar or black sugar, brown sugar is produced through a caramelisation process, giving it a gentle caramel aroma with subtle depth. The natural bitterness from caramelisation is balanced by the clean scent of bamboo leaves, without the need for ginger or coconut milk. This preserves the original, authentic flavour of traditional rice cakes.

 

 

Cooking Instructions

Due to the long steaming and natural dehydration process, the rice cake will be very firm upon arrival. This is a sign of quality and traditional preparation.

Recommended method:

• Remove the bamboo leaves
• Slice into 1.5–2 cm thick pieces
• Pan-fry in oil until both sides are lightly golden
• Add a small amount of water, cover, and cook for 3–5 minutes to soften the centre
• Remove the lid and continue frying until the water evaporates and a crisp outer layer forms

 

For best results, enjoy plain or with a light sprinkle of sea salt. No egg is required.

Packing:

600g Vacuum sealed

Ingredients:

Brown Sugar (紅糖 28%), Glutinous Rice Flour (28%), Rice Flour, Wheat Starch(WHEAT), Lemon Juice, Rapeseed oil (bi-methyl polysiloxane), and Water.

Allergen in Bold 

Storage Instructions:
Store in a cool, dry place or refrigerate (for longer keeping). Keep away from direct sunlight.