作法
- 將兩種米粉與200毫升椰漿攪打成滑順糊狀。
- 其餘300毫升椰漿與香蘭葉、棕櫚糖、白糖及鹽煮至微沸。
- 邊倒邊將粉糊攪入微沸椰漿中。中小火邊攪邊煮25分鐘——混合物會迅速濃稠。
- 加入小荳蔻,再煮5分鐘。
- 倒入抹油的22公分×22公分烤盤,抹平表面。撒上椰絲。
- 冷卻至室溫。冷藏至少4小時,切成方塊。
Common questions
Can 甜米糕 be made ahead?
甜米糕 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 甜米糕 spicy?
甜米糕 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 甜米糕 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 甜米糕 to make at home?
甜米糕 is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can 甜米糕 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
甜米糕為馬爾地夫甜米糕——開齋節及馬爾地夫節日的慶典料理。棕櫚糖與椰子的組合是普及全國的馬爾地夫甜味風格。
