椰汁西米糕 | Coconut Sago Pudding（附斑蘭葉盒摺法）
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.
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.