做法
- 把两种米粉、椰丝、米饭、盐、200毫升椰浆和水搅成顺滑、稀薄如奶油的面糊。静置30分钟。
- 在小锅中把剩余150毫升椰浆与糖和盐温热至糖溶解;不要煮沸。这是顶层奶油。
- 把nom krok锅(带半球状凹槽的铸铁模)中火加热,水滴入锅会跳即可。每个凹槽薄薄刷油。
- 把面糊倒入凹槽至七分满。盖上锅盖煮一分钟——底层应略嗞嗞声响、定型。
- 在每个半球上舀入顶层奶油。半数撒一撮葱、玉米或芋丝。盖盖再煮3到4分钟;敲锅时小饼应能脱模。
- 把半球取出,两两底对底夹成完整球。趁热享用;凉了就失去口感对比。
Common questions
Can 椰浆米浆小饼 be made ahead?
椰浆米浆小饼 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 椰浆米浆小饼 spicy?
椰浆米浆小饼 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 椰浆米浆小饼 vegetarian or gluten-free?
椰浆米浆小饼 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 椰浆米浆小饼 to make at home?
椰浆米浆小饼 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 椰浆米浆小饼 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
椰浆米浆小饼是泰国khanom krok的柬埔寨表亲——结构相同(米浆椰浆糊在多孔锅中烘),高棉版稍不甜、椰量更多。铸铁多孔锅是柬埔寨街头厨房的标志,见证了许多老阿姨的手艺。咸馅(葱)与甜馅(玉米)是个人偏好;一咸一甜夹起来才是行家做派。在金边夜市配一杯冰咖啡吃椰浆米浆小饼,是经典的城市午后。
