做法
- 把木瓜切块,去除全部种子和纤维。
- 在搅拌机中放入木瓜、牛奶、炼乳、棕榈糖、盐和青柠汁。高速搅打30秒至均匀顺滑、淡橘色。
- 加冰块,再打60秒至奶昔起泡冰凉。质地应可饮、略带气泡感。
- 尝味——应先甜,再有青柠的微酸提振,盐让一切圆润。
- 倒入高玻璃杯。颜色应是柔和的淡橘。
- 立即用粗吸管享用。慢慢喝;tuk krolok放15分钟会分层。金边炎热下午的标配。
Common questions
Can 木瓜冰沙 be made ahead?
木瓜冰沙 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 0 minutes.
Is 木瓜冰沙 spicy?
木瓜冰沙 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 木瓜冰沙 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 木瓜冰沙 to make at home?
木瓜冰沙 is approachable for a home cook with basic stove skills — total time about 5 minutes, no special technique required.
Can 木瓜冰沙 be scaled up or down?
This recipe is written for 2 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
Tuk krolok('摇水')是柬埔寨午后街头饮品——金边、暹粒、马德望及全国的人行道冰沙摊都有。这饮品有数十种水果版——榴莲、芒果、菠萝蜜、火龙果——但木瓜最普遍,因为柬埔寨木瓜异常出色。盐与青柠是柬埔寨指纹,使其区别于邻近泰国或越南的水果奶昔。摊位从上午晚些时候开到傍晚;受欢迎的水果到中午就会卖光。
