作法
- 兩種米粉、椰子絲、煮好的米飯、鹽、200 毫升椰漿與水拌成滑順稀薄如鮮奶油的麵糊。靜置 30 分鐘。
- 剩餘 150 毫升椰漿與細砂糖、鹽放入小鍋，溫熱至糖溶——不可煮滾。這就是頂餡奶。
- nom krok 鑄鐵半球凹模中火預熱至滴水會跳。每凹模刷一層薄油。
- 麵糊倒入每凹模約七分滿。蓋上鍋蓋煮 1 分鐘——底面應定型並發出微微滋滋聲。
- 舀頂餡奶淋在每個半球上，部分加青蔥、玉米或芋絲做鹹味。蓋上蓋子再煮 3 至 4 分鐘——殼敲起來會脫離。
- 把每個半球取出，兩兩底對底相扣成完整圓球。趁熱享用；冷掉就失去口感層次。
Common questions
Can 高棉椰漿米糕 be made ahead?
高棉椰漿米糕 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 25 minutes.
Is 高棉椰漿米糕 spicy?
高棉椰漿米糕 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 高棉椰漿米糕 vegetarian or gluten-free?
高棉椰漿米糕 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 高棉椰漿米糕 to make at home?
高棉椰漿米糕 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 高棉椰漿米糕 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
Nom krok 與泰國的 khanom krok 是表親——基本結構相同（米糊在凹模中烤），高棉版略不那麼甜、椰子味更重。鑄鐵凹模是柬埔寨街邊廚房的招牌，看到攤上有就知道老闆家底厚。鹹的青蔥配甜的玉米是個人喜好；一鹹一甜對扣是經典做法。在金邊夜市配冰咖啡享用，是城市人的下午時光。
