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：波羅蜜、棕櫚籽、紅豆、糯米飯、粉圓與仙草丁分別裝小碗。
- 上桌：每杯先放 2 大匙紅豆於底，加一大匙波羅蜜，再加 1 大匙棕櫚籽、1 大匙糯米飯、1 大匙粉圓與 1 大匙仙草丁。
- 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——多種口感對上甜椰漿與冰的層次，是這杯飲料的結構。是永珍熱季的下午甜點。
Common questions
Can 寮國甜冰 be made ahead?
寮國甜冰 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 寮國甜冰 spicy?
寮國甜冰 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 寮國甜冰 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 寮國甜冰 to make at home?
寮國甜冰 is approachable for a home cook with basic stove skills — total time about 20 minutes, no special technique required.
Can 寮國甜冰 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
Nam vahn 寮國語意為「甜水」，是寮國的街頭甜點，相當於柬埔寨 cha houy teuk 與越南 che。各地有不同變化；永珍與巴色的攤主有自己偏好的配料。一堆配料疊起來就是它的結構，用湯匙攪勻是吃法。寮國城市的甜冰攤從下午營業到傍晚，給尋找熱帶熱浪喘息的人。
