作法
- 大碗中將雞蛋打散，加入棕櫚糖、椰漿、鹽與香草精打勻。
- 用細篩過濾入耐熱大碗或 4 個小烤皿。把斑蘭葉放入碗中（或分配進烤皿），蒸時釋放香氣。
- 蒸鍋水滾後將碗放上蒸架，碗口蓋上戳幾個洞的鋁箔紙——避免蒸氣冷凝水滴回布丁。
- 中小火蒸（火太大布丁會起氣孔）25 至 30 分鐘——以竹籤插入抽出無沾黏即成。
- 放至室溫，布丁會持續凝結。撈掉斑蘭葉。
- 室溫或冰涼食用。可單以湯匙挖食，或配糯米飯做寮式早餐（sangkhaya kha rice）——糯米沾布丁。
Common questions
Can 寮國椰漿蛋布丁 be made ahead?
寮國椰漿蛋布丁 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 寮國椰漿蛋布丁 spicy?
寮國椰漿蛋布丁 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 寮國椰漿蛋布丁 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 寮國椰漿蛋布丁 to make at home?
寮國椰漿蛋布丁 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 寮國椰漿蛋布丁 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
Sangkhaya 是寮國的椰漿蛋布丁——同一道菜在柬埔寨叫 sangkhya、泰國叫 sangkaya、印尼叫 sri kaya，根源相同。寮國版較不甜（不像印尼版那麼濃郁），用斑蘭葉而非柬埔寨的小荳蔻。配糯米飯是早餐版，單吃是甜點版。寮國寺廟儀式有時會把 sangkhaya 列入供品。
