做法
- 把两种面粉与棕榈糖、白砂糖、泡打粉、盐和肉桂粉一同搅匀。
- 另取一碗,把鸡蛋与椰浆、融化的黄油搅打均匀。
- 湿料倒入干料中,搅打至顺滑。
- 倒入抹油的23厘米蛋糕模中,表面撒上椰丝。
- 175°C烤40至45分钟,直至凝固且表面金黄。
- 晾凉后切方块,在常温下配咖啡食用。
Common questions
Can 东帝汶米粉糕 be made ahead?
东帝汶米粉糕 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 45 minutes.
Is 东帝汶米粉糕 spicy?
东帝汶米粉糕 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 东帝汶米粉糕 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 东帝汶米粉糕 to make at home?
东帝汶米粉糕 is approachable for a home cook with basic stove skills — total time about 65 minutes, no special technique required.
Can 东帝汶米粉糕 be scaled up or down?
This recipe is written for 8 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
东帝汶米粉糕是当地的米粉蛋糕——一道融合菜,体现了东帝汶与葡萄牙、亚洲之间的殖民时代联系。这道甜点是圣诞节与婚礼的庆典食品;现代东帝汶面包房也在商业销售这种米糕。
