做法
- 把两种米粉、椰丝、煮熟的米饭、半小勺盐、200毫升椰浆和水搅成顺滑稀薄的面糊——像奶油一样。静置30分钟让淀粉吸水。
- 在小锅中混合剩余150毫升椰浆、糖和盐。加热至糖溶化;不要煮沸。这是顶部奶油。
- 把khanom krok锅(带十二个半球凹槽的铸铁模具)在中火上加热,直到水滴跳动。在每个凹槽里刷一层薄油。
- 把面糊倒入每个凹槽,大约70%满。盖上凹形锅盖煮一分钟——底部应固定并发出轻微滋滋声。
- 在每个半球上方舀入顶部奶油至缘满。在一半上加一撮葱花、玉米或芋头。盖盖再煮三到四分钟;敲打时壳应能从凹槽中脱离。
- 用小勺把每个半球挑出来,两两底对底夹合成完整的球体。趁热吃;冷的khanom krok失去口感戏剧性。
Common questions
Can 椰香米浆烧 be made ahead?
椰香米浆烧 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 25 minutes.
Is 椰香米浆烧 spicy?
椰香米浆烧 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 椰香米浆烧 vegetarian or gluten-free?
椰香米浆烧 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 椰香米浆烧 to make at home?
椰香米浆烧 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 椰香米浆烧 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
Khanom krok属于泰式khanom大家族——在寺庙集市和午后市场用炭火烹制的小甜点。铸铁井锅是任何老厨房的标配,也是阿姨手艺老到的标志。咸顶料(葱花)和甜顶料(玉米)是个人偏好;一甜一咸搭一对是经典做法。泰式khanom的所有食物,都讲究在烹制后几分钟内吃下。
