做法
- 把木薯淀粉、粘米粉、糖和盐倒入大碗中搅匀。
- 椰浆、水和斑兰叶在小锅中小火加热,直到刚刚冒蒸气——绝不能煮沸。捞出斑兰叶丢弃。
- 一边搅拌一边把温热的椰浆混合物缓缓倒入干粉中。糊体应当顺滑,稍稠如稀奶油。过细筛。
- 把糊体分成三份:一份保留原色,一份用斑兰精染绿,一份用玫瑰糖浆染粉。
- 在 22 厘米方形蒸盘里薄薄抹一层油。蒸锅水大火烧开。
- 先倒入一层薄薄的(100 毫升)粉色糊,蒸 5 分钟——这一层应当成型但表面仍微微发黏。再倒 100 毫升白色糊蒸 5 分钟,再 100 毫升绿色糊蒸 5 分钟。如此交替倾倒、每层蒸 5 分钟,直到糊用完。最终是一块条纹分明、堆得高高的千层糕。彻底放凉(关键步骤,趁热的木薯糕粘黏难切)。用抹了油的刀切块。用手指一层层撕开吃。
Common questions
Can 千层木薯糕 be made ahead?
千层木薯糕 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 50 minutes.
Is 千层木薯糕 spicy?
千层木薯糕 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 千层木薯糕 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 千层木薯糕 to make at home?
千层木薯糕 sits at intermediate difficulty — total time about 80 minutes. The ingredients are not unusual but the timing requires attention.
Can 千层木薯糕 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
千层木薯糕(Kueh Lapis Sagu)是峇峇娘惹版本的多层糕点——半透明、轻巧细腻,与不透明的米粉版『千层糕』分属两路。新加坡娘惹家庭里,粉白、白绿、或三色齐全皆有。喝着茶,一片一片慢慢撕、慢慢吃,是娘惹式的下午仪式。它的视觉美感全靠手工——九层薄糕,一层一层分别蒸出,蒸的时间就是这道菜的全部劳作。
