作法
- 南瓜頂部切下圓蓋（直徑約 8 公分），挖去籽與纖維部分丟棄。
- 大碗中將雞蛋打至略發泡，再加入椰漿、棕櫚糖、小荳蔻粉、香草精、鹽與玫瑰水攪勻。以細篩過濾入乾淨碗中。
- 把卡士達液從切口倒入南瓜腹腔內，蓋回頂蓋。
- 蒸鍋水滾，將南瓜置於蒸架上。
- 中小火蒸 50 至 60 分鐘（火太大卡士達會出現氣孔），以竹籤插入卡士達抽出無沾黏即成。
- 放至室溫，卡士達會繼續凝結。切片擺盤，可看到中央淡色卡士達與外圍橘色南瓜的對比。室溫或冰涼食用，瓜肉與布丁一起以湯匙挖食。
Common questions
Can 高棉南瓜椰漿蛋盅 be made ahead?
高棉南瓜椰漿蛋盅 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 60 minutes.
Is 高棉南瓜椰漿蛋盅 spicy?
高棉南瓜椰漿蛋盅 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 高棉南瓜椰漿蛋盅 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 高棉南瓜椰漿蛋盅 to make at home?
高棉南瓜椰漿蛋盅 sits at intermediate difficulty — total time about 80 minutes. The ingredients are not unusual but the timing requires attention.
Can 高棉南瓜椰漿蛋盅 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
Sangkhya 是高棉語的「卡士達」，lapov 是「南瓜」。這是柬埔寨最受歡迎的甜點之一，金邊與暹粒的麵包店與下午市場都看得到。利用蔬菜腔體蒸卡士達的手法在東南亞各國都有（泰國 kanom mor kaeng buak、越南 banh bi quy），高棉版的差別在於溫和的棕櫚糖甜與小荳蔻或玫瑰水的加入。常見於慶典場合，金邊部分麵包店也當早餐賣。
