作法
- 在來米粉與鹽混勻於大碗中。慢慢撒水並用指尖搓拌，質地像濕潤的沙——捏起來能成形，但不至於成麵團。關鍵：太濕會做出黏糊糊的米糕。
- 刨細 khejur gur，與椰子絲、小荳蔻粉拌勻。
- 小耐熱碗薄薄刷油。
- 每碗先鋪一層約 1.5 公分厚的米粉混合物，輕壓。中央放 2 大匙黑糖椰絲餡，再蓋上一層米粉封住。
- 蒸鍋水滾後，蒸籠上蓋一塊棉布。
- 把每個碗倒扣在棉布上（這樣米糕會以圓頂釋出），蒸 25 分鐘至設定且略呈半透明。小心拿起、倒扣於盤上，圓頂應保持形狀，黑糖椰絲餡隱約可見。趁熱享用。
Common questions
Can 孟加拉冬日蒸米糕 be made ahead?
孟加拉冬日蒸米糕 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 30 minutes.
Is 孟加拉冬日蒸米糕 spicy?
孟加拉冬日蒸米糕 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 孟加拉冬日蒸米糕 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 孟加拉冬日蒸米糕 to make at home?
孟加拉冬日蒸米糕 sits at intermediate difficulty — total time about 60 minutes. The ingredients are not unusual but the timing requires attention.
Can 孟加拉冬日蒸米糕 be scaled up or down?
This recipe is written for 6 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
蒸米糕是孟加拉幾十種 pitha 之一——冬天才有的食物，正逢新米收成、椰棗樹開始流糖之際。Khejur gur 是孟加拉冬日特色，深色、煙香、近似焦糖。pitha 傳統在鄉村特別強烈；初冬村裡會集體做 pitha。現代達卡有商業 pitha 業者，但用新鮮 khejur gur 的家庭手作仍是黃金標準。
