小時候放學回家，每次經過泰國食材店，看見一排排翠綠的斑蘭葉盒，就知道今天有我最愛的椰汁西米糕。

我最喜歡的版本，一定要加入甜粟米。鹹香的椰汁、煙韌的西米，再配上一粒粒香甜的粟米，每一口都是童年的味道。

海外生活偶然在亞洲超市買到新鮮斑蘭葉，便忍不住把這份回憶重新做一次。

Whenever I visited markets in Thailand as a child, these little green pandan leaf boxes always caught my eye. They were filled with one of my favourite desserts – coconut sago pudding.

My favourite version has sweet corn mixed into the sago. The creamy coconut topping, chewy sago pearls and juicy corn kernels create a combination that instantly brings back childhood memories.

Now living in Edinburgh, whenever I find fresh pandan leaves, I love recreating this simple dessert that reminds me of home.

Jump to Sections

為什麼我喜歡自己摺斑蘭葉盒？Why I Prefer Folding My Own Pandan Leaf Boxes

不少街外賣的斑蘭葉盒，會用釘書釘、膠紙或其他方式固定。

雖然它們通常不會直接接觸糕點，但畢竟不是 food grade 材料，每次吃的時候總有點不安心。

所以我還是喜歡自己動手做。

我會用小竹籤固定盒子，天然、安全，也保留了手工製作的溫度。

對我來說，這份甜點最珍貴的不只是味道，而是摺盒子的過程。

Many ready-made pandan leaf boxes sold in markets are secured with staples or adhesive tape.

Although these materials rarely come into direct contact with the dessert, I personally feel more comfortable using natural bamboo picks instead.

Making the boxes by hand takes a little longer, but it's part of the joy. Every little box carries the warmth of handmade food and helps preserve a traditional way of presenting Thai desserts.

椰汁西米糕 | Coconut Sago Pudding 食譜

椰汁西米糕 | Coconut Sago Pudding（附斑蘭葉盒摺法）

bonnie.yveskitchen

小時候最愛的泰式椰汁西米糕，加入甜粟米更添口感。用斑蘭葉摺成小盒，充滿天然香氣與手作溫度，在家也能重現泰國街頭甜點。

A classic Thai coconut sago pudding with sweet corn, served in handmade pandan leaf boxes. This nostalgic dessert is creamy, chewy and full of natural pandan aroma, bringing the flavours of Thailand to your home.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Cuisine Thai

Servings 4

Ingredients

西米層 Sago Layer

50 g 西米 Sago Pearls
250 ml 水 Water
2 tablespoon 糖 Sugar
3 tablespoon 甜粟米 Sweet Corn Kernels

椰汁層 Coconut Layer

300 ml 椰奶 Coconut Milk
25 g 糖 Sugar
⅛ teaspoon 鹽 Salt
1 teaspoon 粟粉 Cornstarch

Instructions

製作西米層 Prepare the Sago Layer

將水煮滾，加入西米。 Bring the water to a boil and add the sago pearls.
用中小火煮至西米半透明，熄火上蓋焗約20-30分鐘，直至完全變透明。Cook over medium-low heat until most of the sago pearls become translucent，then put the lid on and turn off the heat, leave it for 20-30mins until completely translucent.
以清水沖洗西米。Rinse with cold water.
加入糖拌勻。Stir in the sugar.
加入甜粟米拌勻。Add the sweet corn and mix well.
將西米放入斑蘭葉盒，約七至八分滿。Spoon the sago mixture into the pandan leaf boxes, filling each about three-quarters full.

製作椰汁層 Prepare the Coconut Layer

將椰奶、糖及鹽放入小鍋。Combine the coconut milk, sugar and salt in a saucepan.
粟粉加入少量清水攪勻。Mix the corn starch with a little cold water to make a slurry.
將椰奶加熱至微滾。Heat the coconut milk until it just begins to simmer.
倒入粟粉水，攪拌至稍微濃稠。Stir in the corn starch slurry and cook until slightly thickened.

組裝 Assemble

將椰汁慢慢倒在西米層上。Carefully spoon the coconut layer over the sago layer.
放涼後冷藏至少 2 小時。Allow to cool completely, then chill for at least 2 hours before serving.

Video

Notes

西米不用完全煮至透明，焗一會便會變得晶瑩。
The sago pearls will continue to turn translucent as they rest.
加入少許鹽，可提升椰香。
A pinch of salt enhances the flavour of the coconut milk.
甜粟米是我最喜歡的版本，增加口感和天然甜味。
Sweet corn adds texture and a natural sweetness—my favourite childhood version.
用竹籤固定斑蘭葉盒，比釘書釘或膠紙更天然、更安心。
I prefer securing the pandan leaf boxes with bamboo picks instead of staples or tape for extra peace of mind.

Keyword 斑蘭椰汁西米糕, 斑蘭葉摺法, 椰汁西米糕

歡迎將這篇食譜收藏起來！

📷 若你也做了這道食譜，記得在 IG / Threads tag 我 @bonnieyves
📩 還可以訂閱電子報，一起慢慢煮，簡簡單單過生活。

🍵 喜歡的話，也歡迎請我喝杯咖啡，支持我繼續創作 💛
👉 Buy Me a Coffee

📧 If you enjoyed my home recipes and jam stories, subscribe to my newsletter for more!
🍵 Love my work? Buy Me a Coffee to keep me writing and sharing.
👉 [Buy Me a Coffee]

Back to HOME