居家迷你冰菓室開張！神農生活的冰菓室食譜提案
撰文 誠品生活南西
居家迷你冰菓室開張！神農生活的冰菓室食譜提案
Your Own Mini Ice Parlor at Home! Cool Treat Recipes from MAJI TREATS
彙整｜誠品生活南西 Edited by | eslite spectrum Nanxi
經過台北城西的冰品巡禮，味蕾是否仍感到意猶未盡？在誠品生活南西4樓的神農生活裡，你可以任意挑選台式甜品的原料，回家親自下廚，在燠熱盛夏與自己展開對話，煮一碗屬於自己的沁涼時光。
After exploring the ice dessert spots of Taipei's west side, are your taste buds still craving more? At MAJI TREATS(located in 4F,eslite nanxi ),you'll find everything you need to recreate beloved Taiwanese sweet treats at home. Gather your ingredients, step into the kitchen, and spend a leisurely summer afternoon crafting a bowl of refreshing comfort all your own.
食譜作者｜神農好友－盧怡安Recipe by | Maji Friend Millio Lu (@milliototo)
食譜01 黑糖蜜粉粿Recipe 01 Sweet Potato Jelly with Brown Sugar Syrup
材料｜
蕃薯粉150克／清水150毫升／糖50－100克／清水300毫升／黑糖蜜適量
Ingredients |
150 g sweet potato starch / 150 ml water / 50–100 g sugar / 300 ml water / Brown sugar syrup, to taste
做法｜
蕃薯粉與清水1:1混合攪勻
糖與300毫升的水燒滾至化開後熄火，趁熱注入攪勻的地瓜粉漿中，持續拌勻
將拌勻的粉糊置入耐熱器皿中，蒸20分鐘
放涼，切成小塊，淋上黑糖蜜享用
How to Make It |
Combine the sweet potato starch and water in a 1:1 ratio and stir until smooth.
Bring the sugar and 300 ml of water to a boil until the sugar has completely dissolved. Remove from the heat and immediately pour into the starch mixture, stirring continuously until well combined.
Transfer the batter to a heatproof container and steam for 20 minutes.
Allow to cool completely, then cut into bite-sized pieces and drizzle with brown sugar syrup before serving.
食譜02 梅子番茄愛玉 Recipe 02 Aiyu Jelly with Pickled Plum and Cherry Tomatoes
材料｜
阿里山愛玉子10克／礦泉水500毫升／梅子10顆／小番茄10－15顆／糖100克
Ingredients｜
10 g Alishan aiyu seeds / 500 ml mineral water / 10 pickled plums / 10–15 cherry tomatoes / 100 g sugar
做法｜
小番茄頭尾輕劃十字，燒一鍋滾水，放入燙約30秒即瀝出放涼
剝去小番茄的外皮
糖溶於約400毫升的水中，加入梅子、去皮小番茄，浸泡過1夜
愛玉子放入棉布包（或便利滷味包）中，在水中用指腹搓，約5到10分鐘
靜置30分鐘即凝結，以大湯匙取愛玉，放上漬過一晚的小番茄與梅子，再淋上浸泡小番茄的糖水即可
How to Make It｜
Lightly score a small cross on both ends of each cherry tomato. Bring a pot of water to a boil, blanch the tomatoes for about 30 seconds, then drain and set aside to cool.
Peel off the tomato skins.
Dissolve the sugar in approximately 400 ml of water. Add the pickled plums and peeled cherry tomatoes, then leave to soak overnight.
Place the aiyu seeds in a muslin bag or disposable soup stock bag (broth bag).Submerge in the remaining water and gently knead with your fingertips for 5–10 minutes to release the natural pectin.
Let the liquid stand for about 30 minutes until the aiyu jelly sets. Scoop the jelly into serving bowls, top with the overnight-soaked cherry tomatoes and plums, and finish with a drizzle of the soaking syrup.
關於盧怡安｜
現職飲食作家及生活風格攝影師，無論是Fine Dining或路邊攤皆是她的摯愛，除了食譜創作、寫作與擔任專欄作家外，亦會開設料理、攝影、飲食寫作等課程，著作包含《秋刀魚一條半》、《秋刀魚變溫柔了》。
About Millio Lu (@milliototo)｜
Food writer and lifestyle photographer Yi-An Lu finds equal joy in Michelin-worthy tasting menus and bustling roadside food stalls. Alongside recipe development, writing, and column contributions, she regularly teaches workshops on cooking, photography, and food writing. Her publications include One and a Half Pacific Saury and When Pacific Saury Turned Gentle.
類別01 Category 01｜老派甜品Timeless Classics
01 野生愛玉籽Wild Aiyu Seeds｜NT$160
全世界只有台灣有愛玉子！經手洗搓揉後凝結，晶瑩滑嫩，加上一點蜂蜜、新鮮檸檬汁，酸甜滋味，是夏日裡最純粹的消暑甜品。
Found only in Taiwan, aiyu jelly (made from the seeds of the awkeotsang creeping fig) is one of the island's most iconic summer desserts. Once gently kneaded in water by hand, the seeds naturally set into a crystal-clear, silky jelly. Served with a touch of honey and fresh lemon juice, it offers a refreshingly sweet-and-tangy taste of summer.
02 番薯粉Sweet Potato Starch｜NT $35
傳統的包裝，打開後散發著香醇的蕃薯氣息，用來增添料理的風味是最好的。不管是勾芡，或是拿來炸物裹粉，都是最好的選擇。
Packaged in the traditional way, this sweet potato starch carries a rich, earthy aroma. Ideal for thickening sauces or coating fried foods, it is a versatile pantry staple that enhances the flavor and texture of countless dishes.
03 關西仙草Guanxi Grass Jelly Herb｜NT$180
經秋陽曝曬及九降風吹拂，陳放兩年的仙草乾，香氣濃郁，膠質豐厚，可製為仙草茶或仙草凍，沁人心脾。
Sun-dried under the autumn sun and seasoned by the powerful northeastern monsoon winds, these grass jelly herbs have been aged for two years to develop their rich aroma and abundant natural gelatin. Perfect for making herbal tea or grass jelly, offering a deeply cooling and comforting taste.
04 貢寮石花Gongliao Seaweed Jelly｜NT$220
貢寮春末夏初的美味。手工篩選，六次清洗曝曬，成為知名的特產石花乾，又名「菜燕」。
Harvested from gelidium seaweed along the shores of Gongliao in late spring and early summer. Carefully hand-selected, washed six times, and sun-dried, this specialty—known locally as Tsai-Yan—is prized for making refreshing seaweed jelly desserts.
05 陳稼莊冬瓜露Chen Jiah Juang Winter Melon Dew｜NT$100
100%使用陳稼莊果園自種冬瓜，由整顆冬瓜及砂糖製作，絕不添加冬瓜香精或糖精。包含冬瓜果皮、果肉、種子，風味純真。可DIY煮成冬瓜茶，或是代替砂糖使用於甜湯類之烹調。
Made exclusively from whole winter melons grown in Chen Jiah Juang's own orchards and cane sugar, with no artificial flavorings or sweeteners added. Including the rind, flesh, and seeds, it captures the fruit's authentic flavor. Enjoy it as a homemade winter melon tea or use it as a natural sweetener in dessert soups.
Your Own Mini Ice Parlor at Home! Cool Treat Recipes from MAJI TREATS
彙整｜誠品生活南西 Edited by | eslite spectrum Nanxi
經過台北城西的冰品巡禮，味蕾是否仍感到意猶未盡？在誠品生活南西4樓的神農生活裡，你可以任意挑選台式甜品的原料，回家親自下廚，在燠熱盛夏與自己展開對話，煮一碗屬於自己的沁涼時光。
After exploring the ice dessert spots of Taipei's west side, are your taste buds still craving more? At MAJI TREATS(located in 4F,eslite nanxi ),you'll find everything you need to recreate beloved Taiwanese sweet treats at home. Gather your ingredients, step into the kitchen, and spend a leisurely summer afternoon crafting a bowl of refreshing comfort all your own.
食譜作者｜神農好友－盧怡安Recipe by | Maji Friend Millio Lu (@milliototo)
食譜01 黑糖蜜粉粿Recipe 01 Sweet Potato Jelly with Brown Sugar Syrup
材料｜
蕃薯粉150克／清水150毫升／糖50－100克／清水300毫升／黑糖蜜適量
Ingredients |
150 g sweet potato starch / 150 ml water / 50–100 g sugar / 300 ml water / Brown sugar syrup, to taste
做法｜
蕃薯粉與清水1:1混合攪勻
糖與300毫升的水燒滾至化開後熄火，趁熱注入攪勻的地瓜粉漿中，持續拌勻
將拌勻的粉糊置入耐熱器皿中，蒸20分鐘
放涼，切成小塊，淋上黑糖蜜享用
How to Make It |
Combine the sweet potato starch and water in a 1:1 ratio and stir until smooth.
Bring the sugar and 300 ml of water to a boil until the sugar has completely dissolved. Remove from the heat and immediately pour into the starch mixture, stirring continuously until well combined.
Transfer the batter to a heatproof container and steam for 20 minutes.
Allow to cool completely, then cut into bite-sized pieces and drizzle with brown sugar syrup before serving.
食譜02 梅子番茄愛玉 Recipe 02 Aiyu Jelly with Pickled Plum and Cherry Tomatoes
材料｜
阿里山愛玉子10克／礦泉水500毫升／梅子10顆／小番茄10－15顆／糖100克
Ingredients｜
10 g Alishan aiyu seeds / 500 ml mineral water / 10 pickled plums / 10–15 cherry tomatoes / 100 g sugar
做法｜
小番茄頭尾輕劃十字，燒一鍋滾水，放入燙約30秒即瀝出放涼
剝去小番茄的外皮
糖溶於約400毫升的水中，加入梅子、去皮小番茄，浸泡過1夜
愛玉子放入棉布包（或便利滷味包）中，在水中用指腹搓，約5到10分鐘
靜置30分鐘即凝結，以大湯匙取愛玉，放上漬過一晚的小番茄與梅子，再淋上浸泡小番茄的糖水即可
How to Make It｜
Lightly score a small cross on both ends of each cherry tomato. Bring a pot of water to a boil, blanch the tomatoes for about 30 seconds, then drain and set aside to cool.
Peel off the tomato skins.
Dissolve the sugar in approximately 400 ml of water. Add the pickled plums and peeled cherry tomatoes, then leave to soak overnight.
Place the aiyu seeds in a muslin bag or disposable soup stock bag (broth bag).Submerge in the remaining water and gently knead with your fingertips for 5–10 minutes to release the natural pectin.
Let the liquid stand for about 30 minutes until the aiyu jelly sets. Scoop the jelly into serving bowls, top with the overnight-soaked cherry tomatoes and plums, and finish with a drizzle of the soaking syrup.
關於盧怡安｜
現職飲食作家及生活風格攝影師，無論是Fine Dining或路邊攤皆是她的摯愛，除了食譜創作、寫作與擔任專欄作家外，亦會開設料理、攝影、飲食寫作等課程，著作包含《秋刀魚一條半》、《秋刀魚變溫柔了》。
About Millio Lu (@milliototo)｜
Food writer and lifestyle photographer Yi-An Lu finds equal joy in Michelin-worthy tasting menus and bustling roadside food stalls. Alongside recipe development, writing, and column contributions, she regularly teaches workshops on cooking, photography, and food writing. Her publications include One and a Half Pacific Saury and When Pacific Saury Turned Gentle.
專屬主題選品清單｜台式甜品任意配 Curated Picks | Mix & Match Taiwanese Sweet Treats
類別01 Category 01｜老派甜品Timeless Classics
01 野生愛玉籽Wild Aiyu Seeds｜NT$160
全世界只有台灣有愛玉子！經手洗搓揉後凝結，晶瑩滑嫩，加上一點蜂蜜、新鮮檸檬汁，酸甜滋味，是夏日裡最純粹的消暑甜品。
Found only in Taiwan, aiyu jelly (made from the seeds of the awkeotsang creeping fig) is one of the island's most iconic summer desserts. Once gently kneaded in water by hand, the seeds naturally set into a crystal-clear, silky jelly. Served with a touch of honey and fresh lemon juice, it offers a refreshingly sweet-and-tangy taste of summer.
02 番薯粉Sweet Potato Starch｜NT $35
傳統的包裝，打開後散發著香醇的蕃薯氣息，用來增添料理的風味是最好的。不管是勾芡，或是拿來炸物裹粉，都是最好的選擇。
Packaged in the traditional way, this sweet potato starch carries a rich, earthy aroma. Ideal for thickening sauces or coating fried foods, it is a versatile pantry staple that enhances the flavor and texture of countless dishes.
03 關西仙草Guanxi Grass Jelly Herb｜NT$180
經秋陽曝曬及九降風吹拂，陳放兩年的仙草乾，香氣濃郁，膠質豐厚，可製為仙草茶或仙草凍，沁人心脾。
Sun-dried under the autumn sun and seasoned by the powerful northeastern monsoon winds, these grass jelly herbs have been aged for two years to develop their rich aroma and abundant natural gelatin. Perfect for making herbal tea or grass jelly, offering a deeply cooling and comforting taste.
04 貢寮石花Gongliao Seaweed Jelly｜NT$220
貢寮春末夏初的美味。手工篩選，六次清洗曝曬，成為知名的特產石花乾，又名「菜燕」。
Harvested from gelidium seaweed along the shores of Gongliao in late spring and early summer. Carefully hand-selected, washed six times, and sun-dried, this specialty—known locally as Tsai-Yan—is prized for making refreshing seaweed jelly desserts.
05 陳稼莊冬瓜露Chen Jiah Juang Winter Melon Dew｜NT$100
100%使用陳稼莊果園自種冬瓜，由整顆冬瓜及砂糖製作，絕不添加冬瓜香精或糖精。包含冬瓜果皮、果肉、種子，風味純真。可DIY煮成冬瓜茶，或是代替砂糖使用於甜湯類之烹調。
Made exclusively from whole winter melons grown in Chen Jiah Juang's own orchards and cane sugar, with no artificial flavorings or sweeteners added. Including the rind, flesh, and seeds, it captures the fruit's authentic flavor. Enjoy it as a homemade winter melon tea or use it as a natural sweetener in dessert soups.
類別02 Category 02｜醬&蜜Jams & Honey
01 MJ紅心芭樂果醬MJ Pink Guava Jam｜NT$190
採用市面上少有的紅心芭樂，將整顆去除大籽後，細火熬煮成泥，依序調味成細緻口感，讓芭樂的清香氣味都能好好的保存，有別於一般果醬的在地台灣味。
Made from the less commonly found pink guava, each fruit is carefully prepared and slow-cooked into a smooth preserve. The process preserves the guava's delicate fragrance while creating a distinctly Taiwanese flavor profile unlike conventional fruit jams.
02 MJ自家桑葚果醬MJ Pink Guava Jam｜NT$190
新鮮桑葚洗淨並熬煮，保留最天然的水果原味、酸酸甜甜好滋味。不添加任何添加物，獨特工法保留水果原生香氣，將台灣的水果風味保留於瓶中。
Made from the less commonly found pink guava, each fruit is carefully prepared and slow-cooked into a smooth preserve. The process preserves the guava's delicate fragrance while creating a distinctly Taiwanese flavor profile unlike conventional fruit jams.
03 MJ嫣紅烏桕花蜜MJ Homemade Mulberry Jam｜NT$165
天然烏桕花蜜口感香甜微酸，帶有天然草本香氣，風味醇郁濃厚。色澤呈現金棕色，隨者採收時間與區域不同，顏色略有深淺變化，香味獨特、風味宜人。
Fresh mulberries are carefully washed and gently simmered to preserve their natural sweet-tart character. Free from additives, this jam captures the fruit's original aroma and essence, bottling the best flavors of Taiwan's harvest season. This natural Chinese tallow tree honey offers a delicate balance of sweetness and gentle acidity, layered with subtle herbal notes. Its rich golden-amber hue may vary slightly depending on the harvest season and region, while its distinctive aroma and pleasing taste is a truly unique expression of Taiwan's natural bounty.
類別03 Category 03｜配料Toppings
01 MJ青芒果乾MJ Green Mango Slices｜NT$139
春末夏初盛產的土(青)芒果，有著樸實的外表和酸澀的口感，酸酸甜甜，就像初戀的滋味。每一小條青芒果乾，都是人工削皮去籽切片而成，需要熟練的刀工才能掌握小小一顆的土芒果。
Harvested in late spring and early summer, Taiwan's native green mangoes are known for their tart, refreshing character. Sweet and tangy, they evoke the flavor of first love. Each slice is carefully peeled, deseeded, and hand-cut, requiring considerable skill to process these small fruits.
02 MJ紅心芭樂果乾MJ Pink Guava Slices｜NT$139
西瓜芭樂是一種特殊紅心芭樂，果皮綠、果肉紅中帶白，切開宛如迷你西瓜而得名。口感清脆、甜美，帶有獨特香氣，鮮果或果乾都同樣美味。
Also known locally as “watermelon guava,” this unique variety features green skin and pink-and-white flesh, resembling a miniature watermelon when sliced. Crisp, sweet, and aromatic, it is equally delicious enjoyed fresh or dried.
03 蜜漬洛神花Honey-Preserved Roselle｜NT$150
嚴選台灣東部的洛神花，人工朵朵的採收，保持最完整的外觀以及原味。製作工序簡單卻費時耗工，趁著新鮮，清洗過後漬入砂糖、蜂蜜調和而成的糖蜜中，浸漬21天，待其入味且停止發酵，就變成酸甜相映、口感爽脆的蜜漬洛神花了。
Carefully selected roselle calyces from eastern Taiwan are harvested by hand to preserve their shape and natural character. Freshly picked roselle is washed and steeped in a blend of sugar and honey syrup for 21 days, allowing the flavors to fully develop. The result is a delightfully crisp treat with a vibrant balance of sweetness and tartness.
採用市面上少有的紅心芭樂，將整顆去除大籽後，細火熬煮成泥，依序調味成細緻口感，讓芭樂的清香氣味都能好好的保存，有別於一般果醬的在地台灣味。
Made from the less commonly found pink guava, each fruit is carefully prepared and slow-cooked into a smooth preserve. The process preserves the guava's delicate fragrance while creating a distinctly Taiwanese flavor profile unlike conventional fruit jams.
02 MJ自家桑葚果醬MJ Pink Guava Jam｜NT$190
新鮮桑葚洗淨並熬煮，保留最天然的水果原味、酸酸甜甜好滋味。不添加任何添加物，獨特工法保留水果原生香氣，將台灣的水果風味保留於瓶中。
Made from the less commonly found pink guava, each fruit is carefully prepared and slow-cooked into a smooth preserve. The process preserves the guava's delicate fragrance while creating a distinctly Taiwanese flavor profile unlike conventional fruit jams.
03 MJ嫣紅烏桕花蜜MJ Homemade Mulberry Jam｜NT$165
天然烏桕花蜜口感香甜微酸，帶有天然草本香氣，風味醇郁濃厚。色澤呈現金棕色，隨者採收時間與區域不同，顏色略有深淺變化，香味獨特、風味宜人。
Fresh mulberries are carefully washed and gently simmered to preserve their natural sweet-tart character. Free from additives, this jam captures the fruit's original aroma and essence, bottling the best flavors of Taiwan's harvest season. This natural Chinese tallow tree honey offers a delicate balance of sweetness and gentle acidity, layered with subtle herbal notes. Its rich golden-amber hue may vary slightly depending on the harvest season and region, while its distinctive aroma and pleasing taste is a truly unique expression of Taiwan's natural bounty.
類別03 Category 03｜配料Toppings
01 MJ青芒果乾MJ Green Mango Slices｜NT$139
春末夏初盛產的土(青)芒果，有著樸實的外表和酸澀的口感，酸酸甜甜，就像初戀的滋味。每一小條青芒果乾，都是人工削皮去籽切片而成，需要熟練的刀工才能掌握小小一顆的土芒果。
Harvested in late spring and early summer, Taiwan's native green mangoes are known for their tart, refreshing character. Sweet and tangy, they evoke the flavor of first love. Each slice is carefully peeled, deseeded, and hand-cut, requiring considerable skill to process these small fruits.
02 MJ紅心芭樂果乾MJ Pink Guava Slices｜NT$139
西瓜芭樂是一種特殊紅心芭樂，果皮綠、果肉紅中帶白，切開宛如迷你西瓜而得名。口感清脆、甜美，帶有獨特香氣，鮮果或果乾都同樣美味。
Also known locally as “watermelon guava,” this unique variety features green skin and pink-and-white flesh, resembling a miniature watermelon when sliced. Crisp, sweet, and aromatic, it is equally delicious enjoyed fresh or dried.
03 蜜漬洛神花Honey-Preserved Roselle｜NT$150
嚴選台灣東部的洛神花，人工朵朵的採收，保持最完整的外觀以及原味。製作工序簡單卻費時耗工，趁著新鮮，清洗過後漬入砂糖、蜂蜜調和而成的糖蜜中，浸漬21天，待其入味且停止發酵，就變成酸甜相映、口感爽脆的蜜漬洛神花了。
Carefully selected roselle calyces from eastern Taiwan are harvested by hand to preserve their shape and natural character. Freshly picked roselle is washed and steeped in a blend of sugar and honey syrup for 21 days, allowing the flavors to fully develop. The result is a delightfully crisp treat with a vibrant balance of sweetness and tartness.
Life comes from light, Spectrum is the essence of light. 光幻化成色彩，並帶來了能量與生命，將人文、藝術與創意融入於你我的生活，綻放自我的精彩，這就是我們的誠品生活。
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