作法
- 兩種粉類與棕櫚糖、白砂糖、泡打粉、鹽和肉桂粉一同攪打均勻。
- 另一個碗中將雞蛋、椰漿與融化奶油打勻。
- 濕料與乾料混合，攪打至滑順無顆粒。
- 倒入抹油的23公分蛋糕模中，撒上椰絲。
- 以175度烘烤40至45分鐘，至蛋糕定型且表面金黃。
- 放涼後切成方塊，於室溫下配咖啡享用。
Common questions
Can 東帝汶米糕 be made ahead?
東帝汶米糕 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 45 minutes.
Is 東帝汶米糕 spicy?
東帝汶米糕 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 東帝汶米糕 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 東帝汶米糕 to make at home?
東帝汶米糕 is approachable for a home cook with basic stove skills — total time about 65 minutes, no special technique required.
Can 東帝汶米糕 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
東帝汶米糕是當地米粉糕，融合東帝汶葡式亞洲殖民歷史的甜點。此菜是聖誕節與婚禮的慶祝食物，現代東帝汶烘焙坊也將其商業化販售。
