作法
- 做棕櫚糖漿：小鍋將棕櫚糖、水與斑蘭葉小火煮 8 分鐘至糖溶、糖漿略稠。放涼後丟棄斑蘭葉。
- 椰漿與鹽輕輕加熱——絕不可煮滾。放至室溫。
- 配料準備：仙草丁、紅豆、西米與粉圓（若用）分別裝小碗。
- 上桌：每杯先放 2 大匙紅豆於底，加 2 大匙仙草丁，再加 1 大匙西米與 1 大匙粉圓。
- 倒入大量碎冰至杯口，淋 2 大匙棕櫚糖漿在冰上，再倒入冷椰漿至四分之三滿。
- 立即配長湯匙端上。由飲用者自行攪勻——仙草與紅豆對上甜椰漿與冰的層次，是這杯飲料的結構。金邊熱季的下午甜點。
Common questions
Can 高棉仙草椰奶冰 be made ahead?
高棉仙草椰奶冰 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 高棉仙草椰奶冰 spicy?
高棉仙草椰奶冰 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 高棉仙草椰奶冰 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 高棉仙草椰奶冰 to make at home?
高棉仙草椰奶冰 is approachable for a home cook with basic stove skills — total time about 15 minutes, no special technique required.
Can 高棉仙草椰奶冰 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
Cha houy teuk 是柬埔寨的甜點冰飲——金邊、暹粒與街頭市場到處都有玻璃側邊推車在賣。仙草（又稱 cincau 或仙草）源自中華，經中柬商人帶入柬埔寨後徹底高棉化。整個東南亞都有類似料理（泰國 chao kuay、越南 suong sa），棕櫚糖加椰漿是柬埔寨的特色。現代版本會加粉圓、紫薯或芒果塊，但原版只有仙草、紅豆與椰漿。
