Cha Houy Teuk ( jelly dessert )

After intellectual in Phnom Penh, teenager people crowd taking into consideration hint to street stands serving Khmer desserts for 1,000 riel, roughly US$0.25.

Some have sticky rice or sago soppy in coconut milk and topped gone taro, red beans, pumpkin and jackfruit.

One of the most refreshing is Cha Houy Teuk, a lovable jelly dessert made in the future agar, a gelatin that is derived from seaweed.

The jelly can be brightly colored in pinks and greens, making it especially popular subsequent to children.

Combined later sago, bleached mug beans and coconut cream, Cha Houy Teuk is usually served in a bowl taking into account a scoop of shaved ice

Filed Under: . Cambodia Sweet on Sunday, April 9, 2017

Bak Bin Sandek

 INGREDIENT

·         1 Steam mung beans

·         1/2 cup sugar

·         1/2 cup coconut milk

·         1 teaspoon tapioca flower

·         1/2 spoon salt

·         1 white egg.

RECIPE

1.     Mix steam mung beans with sugar, salt and coconut milk

2.     bake it for about 30 minutes till the top turn light brown

3.     paint white egg over the surface, leave in the oven for about a minute or two.

4.     take out, cut and serve.

Filed Under: . Cambodia Sweet on Tuesday, January 24, 2017

Num Poum

Num Poum is one of the simple Khmer desserts. It is easy to make and tasty. It’s not hard to find ingredient but we must need a waffle iron to make it. Num Poun always serve with the cheap price. The best way to serve when it hot.

 INGREDIENT

·         2 eggs

·         200 g rice flour

·         200 g wheat flour

·         100 g palm sugar

·         125 ml coconut milk pinch of salt

 RECIPE

First, break the eggs in to a bowl and separate the yolks and the white, then pour coconut milk, rice flour, wheat flour into the egg bowl and stir it until well mixed. Add a pinch of salt to the rice flour mixed and whish till stiff peaks form, then fold into the waffle mixture. When it done let set aside. Preheat a waffle iron and lightly it with butter or oil. Cook the waffle till they turn golden brown and crisp.

Filed Under: . Cambodia Sweet on

Chek Khtih

Chek Khtih is a traditional Khmer desert. Khmer people not only make it for the family’s memberbut sometime we cook it and share it to our friends, relative, neighbors or sometime we also take it to the pagoda in occasional day like: moral day, Pchum ben day...etc. It is a real taste of Khmer desert.

INGREDIENT

·         8 bananas (plantain)

·         2 cups water

·         4 tbsp small size tapioca pearl (more if you prefer a thicker consistency)

·         1 can coconut milk

·         1/3 cup sugar

·         a pinch of salt

·         1/2 teaspoon pure vanilla extract (if you prefer )

·         2 tbsp toasted sesame seeds (optional)

  RECIPE

1.     In a pot bring water to a boil and add tapioca pearls. Cook for 2-3 minutes then simmer for another 10 minutes or until the pearls turns translucent (no whites). Stir occasionally so they don’t stick to the bottom. Larger tapioca will take longer to cook.

2.     Meanwhile, peel banana and first cut them lengthwise then in half on an angle. You should be get 4 pieces out of each banana. Repeat with the rest of the bananas and set aside.

3.     Once tapioca pearls turns translucent add the remainder ingredients and cook for about 5-7 minutes stirring. Then simmer low until the sauce thickens. Again, stir occasionally so they don’t stick to the bottom of the pot. Taste and adjust the sweetness to your preference. Finally add the bananas. Cook it till the banana is soft, but not mushy.

Filed Under: . Cambodia Sweet on