楓亭(ting)糕(gao)是莆田市楓亭(ting)鎮的(de)傳統(tong)名點(dian)之(zhi)一。這種糕(gao)點(dian)用糯米粉(fen)為(wei)主料,以傳統(tong)工藝制(zhi)作(zuo)(zuo),細嫩香甜,入(ru)口而化,且具有健胃益脾(pi)之(zhi)功效;又(you)耐貯藏(zang),存儲三五天不變質,是旅行(xing)居家的(de)首選糕(gao)點(dian),又(you)是待客或饋贈親友的(de)佳(jia)品,飲雀四(si)方,深受顧客歡(huan)迎。它的(de)制(zhi)作(zuo)(zuo)歷史悠(you)久,據傳可以追溯到北宋(song)年間。
“楓亭糕(gao)”在(zai)早(zao)年制作,以純糯米(mi)1斤炒熟,磨成(cheng)粉末;白砂糖1斤,煮成(cheng)糊(hu)狀,將糯米(mi)粉末與糖漿混(hun)合,用(yong)(yong)人(ren)工攪拌均勻,再用(yong)(yong)炒熟搗碎(sui)的花生仁(ren)、芝(zhi)麻和花生油(you)各0.1斤,作為夾(jia)心料。用(yong)(yong)方形糕(gao)盤裝(zhuang)盛,在(zai)糕(gao)盤底部(bu)和上面各撒上糯米(mi)粉末,中(zhong)間配上夾(jia)心料,切成(cheng)方塊,底部(bu)墊上一張薄紙(zhi),倒(dao)在(zai)竹(zhu)篩上。以硬木質的干柴慢(man)火干蒸5分鐘。蒸熟后冷卻,用(yong)(yong)方紙(zhi)包裝(zhuang),蓋上商號,即可(ke)出售。
多年來(lai),“楓亭糕(gao)(gao)”的名聲日噪,銷路(lu)更為廣闊,人們(men)每逢婚嫁、壽(shou)誕、喬遷、節(jie)慶、祭祀等(deng)活動,都以(yi)“楓亭糕(gao)(gao)”作為回(hui)贈或分送(song)親(qin)戚朋(peng)友的禮(li)品。從而使(shi)“楓亭糕(gao)(gao)"成(cheng)為國各地(di)(di)和東南亞地(di)(di)區馳名的風味糕(gao)(gao)點。
磨(mo)粉工(gong)(gong)序改用(yong)(yong)機械加工(gong)(gong),以半(ban)機械化代替(ti)手(shou)工(gong)(gong)揉搓。原料配方略有不同(tong)。原用(yong)(yong)糯米1斤改為0.75斤,配上0.25斤大米。按(an)質論價,每盤3斤至(zhi)7斤不等(deng)。除原來所用(yong)(yong)的夾心料外,另加柿(shi)餅片(pian)、冬瓜條、桂元肉、蜜(mi)棗和蔥(cong)頭油等(deng)。用(yong)(yong)紅紙包裝(zhuang),每包一塊,或(huo)用(yong)(yong)食(shi)品(pin)塑料包裝(zhuang)。