作法
- 粗麥粉以乾鍋中小火持續攪拌烘 6 分鐘至淡金香氣浮出，放涼。
- 厚底鍋中將椰漿、棕櫚糖與白糖以中小火加熱至糖溶——不可大滾。
- 邊倒邊攪入烘香的粗麥粉，邊煮邊攪 6 分鐘至混合物變成緊實粥狀。
- 離火後一顆一顆拌入打散的雞蛋，再加酥油、小荳蔻粉、鹽與葡萄乾。混合物應濃稠可流。
- 倒入抹油的 22 公分見方烤盤抹平。表面撒上杏仁片、罌粟籽與芝麻。
- 180°C 烤 35 分鐘——表面深金、竹籤抽出無沾黏即成。完全放涼後切方塊。配緬甸熱奶茶享用。
Common questions
Can 緬甸杜蘭粗麥粉糕 be made ahead?
緬甸杜蘭粗麥粉糕 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 60 minutes.
Is 緬甸杜蘭粗麥粉糕 spicy?
緬甸杜蘭粗麥粉糕 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 緬甸杜蘭粗麥粉糕 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 緬甸杜蘭粗麥粉糕 to make at home?
緬甸杜蘭粗麥粉糕 sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 緬甸杜蘭粗麥粉糕 be scaled up or down?
This recipe is written for 8 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
Sanwin makin 是緬甸杜蘭粗麥粉糕——茶館裡的招牌甜點，整大盤切成方塊販售。源自印度穆斯林商人傳入的粗麥粉，緬甸版加入椰漿與棕櫚糖讓它徹底地方化。也是緬甸新年（Thingyan）與佛教節日的喜慶料理。罌粟籽鋪面是視覺標誌，少了它就讀作印度 halwa 而不是緬甸 sanwin makin。茶館常把整盤糕擺在最顯眼處招攬客人。
