做法
- 做棕榈糖浆:把棕榈糖、水和斑斓叶放入小锅。慢炖8分钟至糖溶解、糖浆略稠。冷却。丢掉斑斓叶。
- 把椰浆与盐微微加热——切勿煮沸。冷却到室温。
- 准备配料:仙草丁、红豆、西米和(如用)木薯珍珠分装小碗。
- 上桌:每个高玻璃杯底铺2大勺红豆。加2大勺仙草丁。加1大勺西米和1大勺木薯珍珠。
- 加入大量刨冰至杯口。淋2大勺棕榈糖浆。倒入冷椰浆至杯子四分之三。
- 用长勺立即上桌。这饮品由食客自己搅拌——仙草和豆与甜椰浆和冰的对比就是这道甜品的结构。金边热季的下午甜点。
Common questions
Can 仙草椰浆冰 be made ahead?
仙草椰浆冰 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 0 minutes.
Is 仙草椰浆冰 spicy?
仙草椰浆冰 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 仙草椰浆冰 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 仙草椰浆冰 to make at home?
仙草椰浆冰 is approachable for a home cook with basic stove skills — total time about 15 minutes, no special technique required.
Can 仙草椰浆冰 be scaled up or down?
This recipe is written for 4 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
仙草椰浆冰是柬埔寨的甜点冷饮——金边、暹粒及各处街头集市的玻璃面推车都卖。仙草冻(也叫cincau或hsian-tsao)源自中国;经由柬籍华商传入柬埔寨并被高棉化。东南亚各处都有类似饮品(泰式chao kuay、越南suong sa),棕榈糖椰浆糖浆是柬埔寨的特色。现代变种有加木薯珍珠(波霸)、紫薯或芒果块;原版只有仙草、豆和椰浆。
