作法
- 糯米泡水後蒸25分鐘，與溫熱椰漿和鹽拌勻，靜置20分鐘讓米飯吸收。
- 製作餡料：將煙燻魚絲、烘香椰絲、辣椒末、蒜末、蝦醬、鹽與棕櫚糖混合。
- 香蕉葉於火上烘軟，剪成20公分×15公分的長方形。
- 在葉片上鋪一層調味糯米，加上一份餡料，再鋪一層糯米。
- 將葉片緊緊捲成圓柱狀，以棉線綁好。
- 於炭火上每面烤12分鐘；葉片會焦黑卻能保護米飯。趁熱享用。
Common questions
Can 香蕉葉烤糯米 be made ahead?
香蕉葉烤糯米 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 香蕉葉烤糯米 spicy?
香蕉葉烤糯米 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 香蕉葉烤糯米 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 香蕉葉烤糯米 to make at home?
香蕉葉烤糯米 sits at intermediate difficulty — total time about 60 minutes. The ingredients are not unusual but the timing requires attention.
Can 香蕉葉烤糯米 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
香蕉葉烤糯米是汶萊街頭市場與美食廣場常見的小吃。它也是家庭料理，汶萊人會準備這道菜帶去野餐或家庭午宴享用。
