Traditional Cambodian desserts (Khmer sweets) include taro and rice-based puddings and custards. Dishes using both bananas and mango are also popular;
Peel and cut each banana into 3 or 4 pieces. Make coconut milk from the creamed coconut available in packets or tubs. Simmer coconut milk and sugar until thick and creamy. Add bananas and cook gently until bananas are soft but not mushy. Serve warm.
1/8 tsp salt for the topping
Wash and rinse the sticky rice well. Cook rice in a steamer. Do not open the rice until fully cooked (about 20-25 mins).
Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.
Heat the rest of coconut milk and add salt.
Stir until the salt is dissolved.
This makes the topping sauce. To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.
Makes about 6 servings.
Mix the rice with the coconut milk, milk, lime rind and sugar.
Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in the oven for about 30 minutes.
Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time.
Serve the pudding warm or chilled with fresh or stewed fruit.
In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.
Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly coloured. Remove from the pan and allow to cool.
Heat the butter in a large fring pan until it melys. Add the ginger and orange zest and mix well.
Pell and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce.
Remove the bananas from the pan and place on heated serving plates. Keep warm.
Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas.
Sprinkle with the coconut and sesame seeds and serve at once, decorated with slices of lime.
Note: This is a hot weather dessert, and you can serve it over ice cubes to make it really cold.
Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set aside. In a small saucepan, bring the sugar and water gently to the boil, stirring occsionally. Boil for 15 minutes, until it is the consistency of a thin syrup. Add the rosewater and stir to blend. Pour the syrup over the orange segments and chill until required.
The unusual ingredient for Boua Loy is glutinous rice flour. Beside that we will also need some brown (if possible) sugar, or some even healthier sweetener. Also an egg, some coconut milk and a bit of salt.
We will have to make some dough from the rice flour and the trick is to get this dough just right. You start out with some of the flour that you mix with some water in a big bowl (OK, not THAT big – just a bowl.) and mix it well until you have something that resembles a dough.
It will probably be rather sticky to your hands if you touch it. Now start to knead it by adding small amounts of the flour, until the dough transforms into a big blob that you can knead without it sticking to your fingers any longer. Then it’s right.
Now form little balls of about half an inch from the dough. This is a nice job while you watch your favorite soap (it you like that stuff, that is). I don’t really know how much flour you have to start with (in ounces or grams) but I usually plan the ingredients so that I end up with about two hands full of these little balls.
Now you boil some water and give the little dough balls into it. They will magically float up when they are done. Take them out, drain them, and put them into some boiling coconut milk. Add sugar and a little salt ’till it’s just right for your sweet tooth.
I like to add an egg or two. I put them into the still boiling coconut milk whole without stirring so that they are poached.
That’s it for this little mouth teaser – the feel of the little balls in your mouth is really unusual and – yes – funny.
– 2 cups of finely shredded coconut
– 1 cup of palm sugar
– 1/2 cup of water
Ingredients for the wrapping:
– 2 cup sticky rice flour
– 1 cup of warm water
Ingredients for the topping:
– 1 3/4 cups of coconut milk
– 1/2 cup rice flour
– 2 teaspoons of salt
1. The filling: mix the ingredients and cook them until it looks right.
2. The wrapping: mix the flour with warm water. Use your hands to beat it until it is well blended. Make balls of 1/2 inch diameter before flattening it thin enough to wrap the filling ball.
3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set.
4. Put the wrapped ball in a small paper cake cup and top it with the topping.
5. Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.
Dissolve the sugar in the coconut milk, add the rosewater and salt and stir. Add the eggs (or beated egg whites) and mix well. Pour the resulting custard into a bowl or a scooped out pumpkin, squash shell, or yourn coconut. Put in the top of a preheated steamer and cook for 30 minutes, or until set.
Green mung bean pudding with palm sugar is delicious Khmer Krom dessert. One of many fine products made by Khmer Krom is palm sugar,the best palm sugar is from Mott Chrouk(Chau Doc)province.
Soaked dried tapioca peas in hot water for 15 minutes. Drain and set a side.
Place water in a soup pot, when the water boiled add cooked bean and tapioca peas.
Cook till tapioca tender.
Seasoning with palm sugar, sugar, salt, and vanilla extract.
Serve hot or warm.
Always make coconut saucefirst.
Peeled banana and wrapped each banana in a strip of banana leaf.
Grilled on low temperature till banana leaf golden brown.
Removed banana leaf and continue to grilled banana until both sides golden.
Put grilled banana in the middle of a large sheet of banana leaf or aluminum foil.
Fold banana leaf or aluminum foil over grilled banana and pressed down lightly.
Pour coconut sauce on top before serve.
Preheat oven at 325 degrees.
In a mixing bowl, creamed butter and sugar together.
Add egg, one at a time with butter sugar. Mix well.
Add vanilla, baking powder, salt and coconut milk.
Blended all purpose flour and shredded coconut.
Greased cake pan with cooking oil and sprinkles some flour at the bottom of cake pan.
Pour the cake batter in to the cake pan.
Bake for 1 ½ hour.
Removed from the oven, wait till cake cool off before take it out the cake pan.
Serve with tea or coffee.
…. Makes 30 to 40 Desert Rolls
Place the mung beans in a saucepan set over moderate heat with 1/2 cup of the water and bring to a boil, stirring occassionally. Reduce the heat to low, cover and simmer until all the liquid has been absorbed, about 10 minutes. Remove any bean skins from the pot.
Increase the hear to medium-high. Add the coconut milk, 3 tablespoons of sugar and the salt and cook, stirring and scraping constantly, until the beans become thick and begin to pull away from the sides of the pan, 7 to 8 minutes. Remove from the heat and allow to cool slightly.
Transfer the beans to a blender or food processor and process until smooth and thick ( if the mixture is too thin to be molded into rolls, return to pan and cook until sufficiently thickened.)
Meanwhile, press the yolks through a fine sieve set over a bowl by rubbing them back and forth gently with a spoon — this can take several minutes. Set aside.
To prepare the syrup, put the remaining 1 1/2 cups of water in a medium saucepan, bring to a boil and add the remaining 1 cup of sugar, stirring to dissolve. Return to a boil, reduce the heat to low and allow to simmer without stirring until the mixture thinckens slightly.
Meanwhile, once the mung bean paste is cool enough to handle, roll out small amounts into little sausage shapes, about 1 1/2 inches long and 3/4 inches in diameter. In batches , dip the mung bean rolls into the prepared egg yolks to coat, then drop them into simmering syrup, without crowding , and cook for 2 minutes, turning once after about 1 minute. The egg coating will be opaque and shiny. Remove with a slotted spoon and serve warm or at room temperature.
Most of Cambodian desserts are usually made from our garden. This sweet treat is inexpensive and is very delicious.
Using a non-stick pot. Put cooked pumpkin, cassava, jam, tarot and tapioca in the pot. Pour coconut milk and cook in medium heat.Stirs well.
When tapioca cooked, add sugar, salt and vanilla. Serve hot or warm with crushed peanut on top. NOTE:
The pumpkin, jam, taro root and cassava (yucca) in this recipe, were peeled, cubes and pumpkinseeds were removed before measured
This dessert is one of many favorite sweet treats from Khmer Krom. It’s sweet, tasty and rich with coconut milk. It’s also very easy to make.
Put taro root, sweet rice in a non-sticks soup pot. Pour water and let it cook in medium heat. Stirs occasionally.
When the taro root cooked. Add salt, sugar. Taste the pudding and add more sugar if you want the pudding taste sweeter.
Pour Coconut dressing on top before serve and serve hot.
This Coconut dressing is delicious and very popular among Cambodian. We use Coconut sauce with many recipes, from desserts to main dish. It is one of the Khmer wonderful and unique sauce.
Mix all ingredients in a small saucepan. Cook in low heat till sauce thickening.
This is one of Khmer gourmet dessert, that you would find at most trendy restaurants. The crispy sweet banana nuggets serve with vanila icecream is very good and it is so easy to make.
>In a small bowl, mix banana with sugar and vanilla. Wrap banana in spring roll shell. Set a side when done. Heat oil in a small saucepan. When hot drop nuggets in and deep fry till golden brown. Remove from oil and drain on a paper towel. Sprinkle with powder sugar. Scoop vanilla and place at the center of dessert plate. Surround it with banana nuggets. Serve immediately. This recipe serve for two.
Sesame sticky rice is one of Khmer famous sweet treats. Very tasty, very easy to make and everyone loves it.
Cook sweet-rice with one-cup water in the rice cooker. When sweet-rice cooked, separate rice with spatula. Set a side. Pour coconut milk, sugar, salt, banana or vanilla extract in a large non-stick saucepan. Cook and stir often till sauce thickening. Add sweet rice to the sauce and mix well. Remove the sweet-rice from the stove. Spread the sweet-rice on cake pan and sprinkle sesame seeds on top. Use spatula to press the sesame seeds down. Cover and let the rice set for few hours, before cut in to square pieces.
The recipe Cambodian Coconut Pound Cake (Num Tirk Doung) what type of cake pan is being used?
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