作法
- 於厚底鍋或電鍋中放入沖洗後的米、椰漿、水、香茅、印尼月桂葉、香蘭葉、薑與鹽。液面應高於米約1.5公分——比煮純白飯略少，因椰漿較濃稠。
- 中大火煮沸，不蓋鍋蓋。一沸騰立即轉至最小火並蓋緊鍋蓋。
- 蒸18分鐘期間切勿掀蓋。當椰香明顯且咕嚕聲停止即表示煮熟。
- 離火後續悶10分鐘。靜置可使米飯吸收殘餘水分而變得鬆軟而非濕黏。
- 取出香茅、印尼月桂葉、香蘭葉與薑。以叉子撥鬆飯粒——每粒應分明、略呈半透明、帶有椰香。
- 盛盤：於每盤中央堆起椰漿飯。周圍擺放各式lauk（配菜）：一塊煎天貝、一小堆酥脆小魚乾、撒上花生、一顆煎蛋、花生醬、小黃瓜片，最後撒上油蔥酥。每口飯都搭配各色配菜一同享用。
Common questions
Can 雅加達椰漿飯 be made ahead?
雅加達椰漿飯 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 雅加達椰漿飯 spicy?
雅加達椰漿飯 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 雅加達椰漿飯 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 雅加達椰漿飯 to make at home?
雅加達椰漿飯 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 雅加達椰漿飯 be scaled up or down?
This recipe is written for 6 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
椰漿飯是雅加達對印尼米食料理的代表作——是Betawi（雅加達原住民）的早餐與街頭小吃。經典晨間攤販會擺出椰漿飯與二十多種小菜，由顧客自取後計價。香蘭與香茅的香氣是其招牌；少了這些香料，飯就只剩椰子味。Nasi liwet是中爪哇梭羅的兄弟版本，作法不同；nasi lemak則是馬來等同版本。印尼每個島嶼都有偏愛的椰漿飯版本，誰最美味的爭論永無止盡。
