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Deuk Deuk Tong 啄啄糖

The voice of childhood; The aforementioned street foods are well-known by their
taste, texture and scent. But the gradual Deuk Deuk Candy can wake up your
childhood memories by its unique and crispy sound. It is more the lively beat in
tribute to the casual and elegant Portuguese colony back in the days. With flavors
of ginger, maltose and crunchy texture, the nostalgic candy is just like a time ma-
chine who brings us back to tour childhood.

耳聽童年；以質感和味道等為靈魂的懷舊小食已經介紹過了。昔日紅極一時，現在卻逐漸式微的人手製作啄啄
糖卻能以聲音喚起你的回憶。叮叮啄啄的清脆敲聲，彷彿為昔日悠閒雅致的葡萄牙殖民小城響起了輕快的節
拍，鬆化的口感，讓人會心微笑的淡甜薑味道，伴著小童玩樂的吵鬧聲。這令人魂牽夢縈的純樸生活，簡約得
不禁讓人回憶起來會心微笑。

金錢餅 The “Golden” Pancakes
The “Golden” Pancake is a classic food scene in Senado Square. There is no
rocket science in making the pancakes; persistence and keeping it simple is the
key. The owner cuts the egg white off from the stretch, kneading the ingredients:
egg york, sugar and flour into mini balls. He caramelizes the color of the pancakes
with extra crispiness. The freshly pan-roasted pancakes are served with an aro-
matic flavor given by the charcoal fire. It’s aromatic and also an authentic experi-
ence from Macau’s good old days.
金錢餅是澳門議事亭前地屹立的一道風景線，它的材料和製作方法，就如店主對烤餅的堅持一樣簡單、純粹。
此金錢位減蛋的意思是不用蛋白，只用蛋黃、麵粉和砂糖。這做法令金錢餅更金黃香脆，蛋香十足之餘口感又
不會過膩。其製作方法是把材料搓揉成一個個小粉團後，再放入夾餅器中以炭火烤熱，讓新鮮出爐的金錢餅，
多了一份古早焦香，也烙印著一份澳門街獨有的人情味。

Clay Pot Pudding (Dip Chai Ko) 碟仔糕

Dip Chai Ko is a collective memory of Macau people. Things change rapidly in Ma-
cao except for the melt-in-your-mouth texture of Dip Chai Ko. The perfect control
in cooking temperature is the key, and the craft is refined by repetition on a daily
basis. Chocolate, Coconut, and the split Pea are the main pudding flavors. The 2-3
seconds of the magical moment when Dip Chai Ko slips into your mouth represents
the craftsman’s passion and perseverance for his work. It also typifies the slow-
paced lifestyle and down to earth social values that is harder to find nowadays.
碟仔糕是不少澳門人小時候的集體回憶，澳門時移俗易，但五十年來不變的是那入口即溶的口感。火喉控制是
做碟仔糕的關鍵，即日親自手作，主打三款口味 ─ 朱古力、椰子和馬豆味。那純粹的童年美味，那兩三秒碟仔
糕滑落嘴中的快感，背後蘊含著鄺伯爐火純青的功力，還有澳門人那份漸失的腳踏實地和慢活節奏。

紅豆餅 Red Bean Cake

Red Bean Cake used to be called sea bream cake. Under the golden and crispy pastry, the
cake is stuffed with red beans paste and well-known for the delicate and smooth texture.
Winter in Macau is not a harsh cold season whereas it’s still a freezing one with no doubt.
For the cardigan or warm pocket, the red bean cake is the best remedy for it has been
warming our winter through the decades.
紅豆餅以前又稱海棠餅，紅豆的質感細膩幼滑不甜膩，外皮金黃酥脆，一口咬下去，塞得滿滿的流沙紅豆餡隨
著陣陣香氣溢出，外脆內軟的口感有點像麻糬。澳門的冬季，縱然沒有冰天雪地，卻也是寒氣逼人，往日沒有
暖蛋，有的是熱氣騰騰的紅豆餅，為昔日澳門人帶來一份甜蜜和溫暖。

圖片來源 Photo Reference:
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