做法
- 在南瓜顶端切下圆形盖子(直径约8厘米)。挖去并丢弃种子和纤维。
- 在宽口碗中把蛋打至发白起泡。加入椰浆、棕榈糖、豆蔻、香草精、盐和玫瑰水搅打。用细筛过滤入干净碗。
- 把蛋羹倒入南瓜腔中,盖上盖子。
- 蒸笼大火烧开,把南瓜放在蒸架上。
- 中小火蒸50到60分钟(大火蒸会让蛋羹起麻点)——竹签插入蛋羹应干净抽出。
- 冷却到室温;蛋羹会随冷却进一步凝固。把南瓜切成楔形片,中央可见浅色蛋羹与橙色南瓜环。室温或冷藏享用。南瓜肉与蛋羹用勺一起吃。
Common questions
Can 南瓜椰浆蛋羹 be made ahead?
南瓜椰浆蛋羹 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 60 minutes.
Is 南瓜椰浆蛋羹 spicy?
南瓜椰浆蛋羹 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 南瓜椰浆蛋羹 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 南瓜椰浆蛋羹 to make at home?
南瓜椰浆蛋羹 sits at intermediate difficulty — total time about 80 minutes. The ingredients are not unusual but the timing requires attention.
Can 南瓜椰浆蛋羹 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
Sangkhya是高棉语'蛋羹';lapov是南瓜。这是柬埔寨最受喜爱的甜点之一,金边和暹粒的烘焙店与下午集市都卖。这种把蛋羹蒸于蔬菜腔内的技法在东南亚其他菜中也有(泰式kanom mor kaeng buak、越南banh bi quy),柬埔寨版的特点在于温和的棕榈糖甜味和加豆蔻或玫瑰水。这道菜与柬埔寨庆典相关,在金边一些烘焙店也作为早餐售卖。
