客家傳統︰灰水糭製作技藝

灰水糭是以木柴燒成的灰燼製成灰水，再與糯米混合，並以竹葉包裹成糭，最後置入水中煮熟而成。它是客家族群在端午節常見的傳統食品。

製作步驟︰

① 將高質硬木柴燃燒至化成灰燼。

② 將木灰過篩，去除炭粒及雜質。

③ 將處理好的木灰置放入以蕉葉墊底的竹籮或陶缸內，並緊緊壓實。

④ 以清水煎煮朗芒葉或水翁葉取其湯液，再逐少倒入木灰中，讓其滴漏成灰水。

⑤ 從糯米中挑去粘米及雜質後，以灰水浸泡至少八小時。

⑥ 以竹葉輕柔包裹糯米，拍扁後搖晃有聲，方為標準。

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English Version

Hakka Tradition: Rice Dumpling with Lye Making Technique

Rice dumpling with lye is made by burning firewood into ash, extracting lye water from the ash, mixing it with glutinous rice, and wrapping the mixture in bamboo leaves before boiling it until cooked. This is traditional food enjoyed by Hakka during Dragon Boat Festival.

Steps:

1. Burn high‑quality hardwood firewood until it turns completely into ash.

2. Sift the ash to remove charcoal pieces and impurities.

3. Place the processed ash into a bamboo basket or ceramic jar lined with banana leaves, pressing it down firmly.

4. Boil lang mang leaves or shui weng leaves in water to extract their liquid, then pour the liquid gradually over the ash to produce dripping lye water.

5. Pick out regular rice grain and impurities from the glutinous rice, then soak the rice in the lye water for at least eight hours.

6. Gently wrap the soaked rice with bamboo leaves; when pressed flat and shaken, the dumpling should produce a light rattling sound, indicating proper wrapping.

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