Join me for a quick tour of Cambodian cuisine as we look at Cambodian desserts and sweet treats!
Cambodian bai treap is a sweet rice dessert featuring chewy sticky rice, coconut and sugar garnished with sesame seeds. Southeast Asian desserts are often less sweeter than traditional Western desserts and usually feature ingredients such as coconut, pandan, taro, mung beans and more.
Homemade coconut snowballs, Glutinous rice coconut snowballs, Glutinous rice cakes, Asian coconut snowballs, Chinese coconut snowballs, Cambodian coconut snowballs, Thai coconut snowballs, Nom plae ai, nom plai ai, kha nom tom, ka nom tom, coconut snowballs recipe, Chinese sweets coconut, Cambodian sweets coconut, Thai sweets coconut, Chinese dessert coconut, Cambodian dessert coconut, Thai dessert coconut, Sticky coconut snowballs, sticky coconut snowballs, sticky Chinese coconut snowballs, sticky Cambodian coconut snowballs, sticky Thai coconut snowballs, Filipino coconut dessert, Pinoy coconut dessert, Palitaw, Filipino palitaw, Pinoy palitaw, coconut rice cakes, Banh bao chi, Homemade banh bao chi, Vietnamese coconut dessert, Vietnamese banh bao chi,
When I think of Cambodian food, I don’t normally think of dessert. When I do finally have Cambodian dessert, I’m surprised how much I like it and wonder why I never think to make it. Dessert provides a nice ending to any meal, but it hasn’t been a priority for me in the making of this cookbook. I
Cambodian Donuts (Noum Kong) have the most amazing texture - soft chewy insides & crunchy outsides. Only 4 ingredients and gluten free! So easy to make.
T his is a Cambodian snack composed of glutinous rice flour, palm sugar and grated coconut. If you curious about the name… The story behind...
Popular Cambodian dessert which is typically filled with a mung bean paste. Usually this is made for special occasions but I would make it any time of the year!
Today I have Num Kom, a traditional Khmer dessert that everyone in Cambodian enjoys. This is my recipe to show everyone.... by sreypov
A delicious and traditional Cambodian chicken curry perfect with steamed white rice. It's soupy, creamy from the coconut milk and the use of unique spices, herbs and aromatics like lemongrass, shrimp paste etc... makes this a must try curry.
Cambodian Donuts (Noum Kong) have the most amazing texture - soft chewy insides & crunchy outsides. Only 4 ingredients and gluten free! So easy to make.
Cambodian style stir-fried vermicelli noodles with pork, wood ear mushrooms and tofu skin. A well-loved Khmer dish known as Cha Mi Suor which is often eaten for special occasions.
Traditional Cambodian recipes are very unique and different from most other types of traditional Cambodian food. It has similarities to other foods in Asia, but this food offers something special.…
A quick and easy dessert recipe that is a perfect ending to your Khmer meal.
This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
Khao tom mad is a Thai tradition dessert, Thai people who believe in buddhism. They'll cook Khao tom mad and go to temple in the Buddhist holy day. So, this recipe
A simple, refreshing dessert from Cambodia. The author notes that many people do not have an oven, and cook the custard in a steamer until it sets. From khmerkromrecipes.com
A friend of mine came over on the day while I was making bánh nậm (steamed flat rice dumpling). She was so excited to see the cakes wrapped in banana leaf; she was hoping I had made her favorite cake that she always wanted to bring to the US every time she visited her family in Cambodia. So I offered to make it for her if she can tell me all the secret ingredients. My first attempt apparently didn't turn out too shabby as she gave me two thumbs up. She says now she knows who to go to when she craves for these noum lepoev. I think I've been setup - but love the challenge! As you noticed, most of the Asian desserts utilize pandan leave, coconut, tapioca flour or rice flour. This pumpkin cake wrapped in banana leaf is simple and it's fragrance is enhanced by the coconut milk and shredded coconut. It's well balanced and has an earthy, creamy, mildly sweet, and buttery flavor derived from the pure pumpkin. Spring is almost here but the idea of pumpkin certainly evokes the beauty of the fall while I'm making these yummy pumpkin cakes. I can see myself sitting on the deck, nibbling on the pumpkin cake, sipping on a cup of hot coffee, and watching the leaves sailing down from the trees. Well, there's something to look forward to now. * RECIPE: Bánh Bí Đỏ make about 26-30 cakes Printable Recipe * Ingredients 1 (about 2.5 lbs) small Pumpkin, make 3 cups packed shredded pumpkin 1 1/2 cups Rice Flour 2 cups fine Shredded Coconut 1 can 13.5 oz Coconut Milk 2/3 cup Sugar 1/2 teaspoon Salt 1/4 teaspoon Vanilla Powder, optional 1 bag Frozen Banana Leave * Directions Prepare Banana Leaves Thaw banana leaves under sink water. Cut the leaf into about 5 in x 9in pieces. Use a kitchen towel to pat dry the leaves. You can prepare the leaves a head of time then keep them in a bag and store in the fridge until ready to use. * Preparing Pumpkin Cut and peel pumpkin. Wash and rinse. Place a fine shredding disc into the cuisinart food processor. Add one piece of pumpkin at a time into the food processor and shred it. If you don't have the shredding disc for your food processor, another way to shred it is by using the shredder. Measure 3 cups packed pumpkin. Set aside. * Mixing Pumpkin In a mixing bowl, combine all the dry ingredients. Mix well. Add coconut milk then mix well. * Wrapping Pumpkin Mixture Place 1/3 cup of pumpkin mixture onto the banana leaf. Use a spatula to spread it out. Fold both sides and ends up. I find it easier to fold both ends using a chopstick to guide it. Use the chopstick to flatten the filling out by going cross from left to right. * Steaming Pumpkin Cake Bring a pot of water in a steamer to a boil. Place pumpkin cakes that you have already arranged on a steamer tray onto the steamer and steam for about 30 minutes. When the banana leaves change color to a pale yellow evenly, the cakes are done. * Presentation Unwrap the banana leaf, enjoy it with a cup of hot jasmine tea. I personally like mine with nutty toasted sesame seeds sprinkle over the cake. Yum!
Chinese desserts have always ranked lower than American/European desserts in my book. Despite the lack of chocolate molten lava cakes or baklava, there are some Chinese desserts that are definitely…
Kary Sach Moun - Mild curry flavor in coconut cream with onions, potatoes, carrots, bamboo shoots and string beans.
Cambodian cuisine may not be as well known as food from neighbouring Thailand or Vietnam, but it's just as delicious. Here are some of the tastiest Cambodian dishes you should try on your next visit.
This is the original Khmer boba/mochi. Growing up before having mochi and boba there was this delicious dessert swimming in a pool of sweet coconut cream sauce.
Cambodian soups are the stars of the country's cuisine. So, here's 9 of the best to order for your next meal in Cambodia!
Salty, sweet, pungent, and slightly spicy, this chicken stir-fry makes a great introduction to Cambodian food.
This Cambodian main dish is a salty, sour & spicy soup with a distinct Cambodian taste due to yellow kroeung, a unique mixture of lemongrass, turmeric, galangal, kaffir lime leaves and other Asian spices.
Traditional Cambodian recipes are very unique and different from most other types of traditional Cambodian food. It has similarities to other foods in Asia, but this food offers something special.…
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas
Chè Thái is probably my favorite Vietnamese dessert. You can find it at every single Vietnamese bakery shop!
These are probably my favoritest donuts in the world~ They have a chewy texture and caramel like glaze on top. They're super ea...
As well as presenting it as part of a spread, you can make a meal of it by serving it hot with rice and maybe some garlicky greens. A good teaspoon of chilli and garlic paste from a jar can be used instead of the fresh garlic and chilli.
This authentic nom banh chok recipe for Cambodia’s beloved Khmer Noodles makes nom banh chok samlor proher, a popular breakfast dish of freshly-made rice noodles doused in a yellow coconut-based fish gravy that at its best is richer and creamier than other iterations of this dish. It’s garnished with fragrant herbs, seasonal vegetables, edible flowers, and wild herbs.
