做法
- 在宽口碗中打散鸡蛋。加入棕榈糖、椰浆、盐和香草精,搅打均匀。
- 用细筛过滤入耐热碗或4个小盅。在碗中(或分别放入小盅)加入斑斓叶——蒸时浸出香味。
- 蒸笼大火烧开。把碗放入蒸架。顶上盖刺有几个小孔的锡纸,防止冷凝水滴回蛋羹。
- 中小火蒸25到30分钟(大火蒸会让蛋羹起麻点)——竹签插入应干净抽出。
- 冷却到室温;蛋羹冷却时进一步凝固。丢掉斑斓叶。
- 室温或冷藏享用。可单独以勺挖食,或配糯米饭做老挝早餐版(sangkhaya kha rice,把糯米蘸入蛋羹中)。
Common questions
Can 老挝椰浆蛋羹 be made ahead?
老挝椰浆蛋羹 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 30 minutes.
Is 老挝椰浆蛋羹 spicy?
老挝椰浆蛋羹 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 老挝椰浆蛋羹 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 老挝椰浆蛋羹 to make at home?
老挝椰浆蛋羹 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 老挝椰浆蛋羹 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
Sangkhaya是老挝椰浆蛋羹——同源的菜在柬埔寨叫sangkhya、泰国叫sangkaya、印尼叫sri kaya。老挝版温和,不像印尼版那么甜,用斑斓叶而非柬埔寨用的豆蔻。配糯米饭时是早餐(米饭蘸蛋羹),单吃则是甜点。老挝寺庙仪式有时把sangkhaya作为食物供奉的一部分。
