作法
- 太白粉、在來米粉、糖與鹽放入大碗，攪拌均勻。
- 椰漿、水與斑蘭葉於小鍋中以小火加熱至剛冒煙——切勿煮沸。撈出斑蘭葉。
- 溫熱椰漿混合液緩緩倒入乾粉中，邊倒邊攪。麵糊應滑順、略稠，類似稀奶油。過篩。
- 麵糊分成三份：一份留白，一份以斑蘭精染綠，一份以玫瑰糖漿染粉。
- 22公分方形蒸盤輕抹油，蒸鍋水煮至大滾。
- 倒入薄薄一層粉色麵糊（100毫升），蒸5分鐘——這層應凝固但仍微黏。再倒入100毫升白色麵糊蒸5分鐘，再倒入100毫升綠色麵糊蒸5分鐘。如此交替顏色，每層蒸5分鐘，直至麵糊用盡。最後得到一塊條紋分明、層次飽滿的高糕。完全放涼（不可省略——溫熱的西米糕黏糊難切）。以抹油的刀切塊，用手指一層層剝開享用。
Common questions
Can 西米千層糕 be made ahead?
西米千層糕 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 50 minutes.
Is 西米千層糕 spicy?
西米千層糕 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 西米千層糕 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 西米千層糕 to make at home?
西米千層糕 sits at intermediate difficulty — total time about 80 minutes. The ingredients are not unusual but the timing requires attention.
Can 西米千層糕 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
西米千層糕是峇峇娘惹（Peranakan）版本的多層糕——半透明而精緻，明顯有別於不透明的米粉版千層糕。新加坡的娘惹家庭做粉白雙色、白綠雙色，或三色齊備的版本。「邊喝茶邊一層一層撕著吃」的儀式，是娘惹家庭世代流傳的午茶方式。視覺成規是手工堆建的：9層薄薄的糕體，每層分開蒸熟，等待便是這道甜點的勞動精神。
