做法
- 沥干糯米。与椰浆、刨碎的棕榈糖、盐和(如用)煮熟黑眼豆拌匀。静置20分钟吸味。
- 把蕉叶在火上略烤至柔软。
- 蕉叶平铺。中央铺一层调好味的米,约6厘米宽15厘米长。米中央放一根去皮香蕉。再覆一层米包住香蕉。
- 把蕉叶紧紧卷成圆筒。两端折起,用棉绳沿长度方向系4道。卷必须很紧;松会煮不均。
- 做完所有8卷。
- 把所有卷放入高汤锅。加水完全没过。煮4小时,期间补热水。煮越久越软糯入味。冷却后切厚片。可撒椰丝享用,亦可单吃。室温能保存5天。
Common questions
Can 蕉香糯米卷 be made ahead?
蕉香糯米卷 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 240 minutes.
Is 蕉香糯米卷 spicy?
蕉香糯米卷 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 蕉香糯米卷 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 蕉香糯米卷 to make at home?
蕉香糯米卷 sits at intermediate difficulty — total time about 480 minutes. The ingredients are not unusual but the timing requires attention.
Can 蕉香糯米卷 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
蕉香糯米卷是柬埔寨的庆典糯米卷——与高棉新年(Chaul Chnam Thmey,4月)和Pchum Ben(柬埔寨祖先节,9到10月)关系最深。柬埔寨家庭会在节日前夜煮一大锅,作为礼物送亲戚和供奉寺庙。4小时的慢煮造就了它紧实近似软糖的标志性口感。
