做法
- 把浸泡过的糯米蒸25分钟——米应油亮、黏、半透明。
- 在小锅中加热椰浆、棕榈糖和盐至糖溶解;不要煮沸。略凉。
- 把蒸好的米倒入宽口碗。淋上温热的椰浆混合物,用木勺轻拌。米应吸入椰浆呈油亮。
- 在火上烤软香蕉叶。切成25厘米×25厘米方块。
- 在蕉叶上铺一层米。撒一层香蕉泥和半熟黑眼豆。再覆一层米。
- 把蕉叶卷紧成圆筒,两端用棉绳系紧。所有米卷重复。在蒸笼中以大火沸水蒸30分钟。略凉再拆。室温享用;米卷是旅行和野餐食物。
Common questions
Can 椰浆糯米卷 be made ahead?
椰浆糯米卷 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 椰浆糯米卷 spicy?
椰浆糯米卷 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 椰浆糯米卷 vegetarian or gluten-free?
椰浆糯米卷 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 椰浆糯米卷 to make at home?
椰浆糯米卷 sits at intermediate difficulty — total time about 540 minutes. The ingredients are not unusual but the timing requires attention.
Can 椰浆糯米卷 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
柬埔寨糯米卷是柬埔寨的糯米食物——相当于老挝的khao tom mat或泰国的khao tom mat。米的处理与老挝版相同,但包法因人而异:有的厨师用竹筒(填满后炭烤),有的用蕉叶(蒸)。这是旅行食物:在热带气候下能在常温保存数日,是柬埔寨长途巴士、野餐和朝圣的必备小吃。香蕉泥馅是高棉印记;少了它就只是普通糯米。
