北京
钵仔糕是广东省的地方特色传统糕点之一，以爽滑可口、口味丰富著称，可以分成两大类：老式钵仔糕和水晶钵仔糕。
Bozai cake is a traditional local pastry from Guangdong Province, known for its smooth texture and variety of flavors. It comes in two main types: the old-style bozai cake and the crystal bozai cake.
老式钵仔糕在以前比较多，现在多见的是水晶钵仔糕。水晶钵仔糕糕体晶莹雪白，表层油润光洁、细腻嫩滑，质爽软件而润滑、味甜洌而清香，吃起来有粘韧性(筋道)而不粘牙，且有多种风味可供选择，如红豆味、草莓味、水蜜桃味等十几种口味。
In the past, the old-style version was more common, but today the crystal bozai cake is the one most often seen. Crystal bozai cakes are translucent and snow-white, with a glossy, delicate, and smooth surface. They are soft yet springy, sweet but refreshing, chewy without sticking to the teeth, and available in a wide range of flavors such as red bean, strawberry, and peach, among many others.
钵仔糕的做法也很简单，主料是粘米粉或澄粉、木薯淀粉，准备100克木薯淀粉和20克澄粉，将这两种粉混合均匀，再倒入120克清水，继续搅拌均匀，再加入白糖水，将米浆放入钵仔糕碗，还可以加入一些水果小料上锅蒸熟，这样就能得到好吃的钵仔糕。
The preparation of bozai cake is simple. The main ingredients are rice flour or wheat starch and tapioca starch. Typically, 100 grams of tapioca starch and 20 grams of wheat starch are mixed well, then 120 grams of water is added and stirred to a smooth consistency. Sugar water is incorporated, and the batter is poured into small bozai bowls. Fruits or other fillings can be added before steaming, resulting in a delicious and tender dessert.
责编：玄贺彤
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