Indulging in mouthwatering desserts is always a treat, especially when it comes to traditional Cambodian desserts. These delectable treats feature an array of delightful flavors that are sure to satisfy any sweet tooth. From the classic Cambodian coconut milk pudding to the fragrant Cambodian banana sticky rice, there’s something for everyone.
- Cambodian dessert recipes offer a range of delightful flavors
- Traditional treats include coconut milk pudding and banana sticky rice
- Satisfy your sweet tooth with these 15 delicious Cambodian dessert recipes
Traditional Cambodian Banana Sticky Rice (Nom An Som Chek)
If you have never tried traditional Cambodian Banana Sticky Rice (Nom An Som Chek), you are missing out on one of the country’s most delicious desserts. This sweet and creamy treat is perfect for satisfying your sweet tooth and comforting your soul.
To make this dessert, you will need:
|Sticky Rice||1 Cup||Soaked overnight|
|Coconut Milk||1 1/2 Cups|
|Brown Sugar||1/2 Cup|
|Sesame Seeds||2 Tbsp|
Note: You can substitute brown sugar with palm sugar for a more authentic taste.
- Drain the sticky rice and rinse it with cold water several times until the water runs clear.
- In a pot, add the rice and 1 1/2 cups of water and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is fully cooked and the water is absorbed.
- In a separate pot, add the coconut milk, brown sugar, and salt and heat it over medium heat until the sugar dissolves.
- Add the sliced bananas to the pot and let it cook for 2-3 minutes.
- Add the cooked sticky rice to the pot and mix well.
- Turn off the heat and let it cool for 5-10 minutes.
- In a pan, toast the sesame seeds over medium heat until they become golden brown.
- Serve the banana sticky rice in small bowls and sprinkle the toasted sesame seeds on top.
Enjoy the delicious and authentic taste of Cambodia with this classic dessert. Nom An Som Chek will be the perfect addition to your next meal or as a sweet treat any time of the day!
Classic Cambodian Coconut Rice Balls in Sweet Ginger Soup (Num Kom)
One of the most beloved Cambodian desserts is the classic Num Kom, or coconut rice balls in sweet ginger soup. This dessert features warm, chewy rice balls in a fragrant and sweet broth that is perfect for a comforting treat on a chilly day.
For added flavor and texture, you can also try adding in some sliced bananas or toasted sesame seeds to the soup before serving. Whatever variation you choose, the classic Cambodian coconut rice balls in sweet ginger soup is sure to become a favorite dessert for any sweet tooth.
Refreshing Cambodian Tapioca Pudding with Coconut Cream (Num Banh Chav)
One of the most refreshing and easy-to-make Cambodian desserts is the Tapioca Pudding with Coconut Cream, also known as Num Banh Chav. This dessert is perfect for hot summer days, as it is cool and creamy.
The ingredients needed for this dessert include tapioca pearls, coconut milk, water, sugar, and salt. For toppings, sliced fruit or roasted peanuts are commonly used.
To make the tapioca pudding, the tapioca pearls are boiled in water until they become transparent and soft. The coconut milk is then added along with sugar and a pinch of salt. The mixture is cooked until it thickens and then allowed to cool. Once cooled, the pudding is served with a generous serving of coconut cream and toppings of choice.
Note: To add extra flavor, pandan leaves can be added to the boiling water when cooking the tapioca pearls.
Delightful Cambodian Sticky Rice and Mango (Num Ansom Chek)
If you’re looking for a sweet and refreshing treat, look no further than Cambodian Sticky Rice and Mango, known locally as Num Ansom Chek. This traditional dessert is a perfect combination of sticky rice flavored with coconut milk and fresh, juicy mango slices. Let’s take a look at how you can make this delicious dessert at home.
|2 cups||Glutinous rice|
|1 can (14 oz)||Coconut milk|
|2-3||Fresh mangoes, sliced|
- Wash the glutinous rice and then soak it in water for 2-3 hours.
- Drain the rice and place it in a pot with 1 1/2 cups of water, 1/2 can of coconut milk, 1/4 cup of sugar, and 1/4 tsp of salt. Bring to a boil and then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and tender.
- In a separate pot, heat the remaining 1/2 can of coconut milk, 1/4 cup of sugar, and 1/4 tsp of salt until the sugar dissolves.
- Add the cooked rice to the pot of sweetened coconut milk and stir to combine. Continue to cook on low heat, stirring frequently, for another 10-15 minutes, or until the mixture becomes sticky and forms a ball when pinched.
- To serve, place a scoop of the sticky rice mixture onto a plate and top with fresh mango slices. Enjoy!
Tip: You can also add pandan leaves to the rice mixture while cooking to give it a subtle, sweet aroma.
Cambodian Sticky Rice and Mango (Num Ansom Chek) is a delicious and refreshing dessert that is perfect for any occasion. Give this traditional recipe a try and enjoy the sweet flavors of Cambodia.
Exotic Cambodian Pumpkin Custard (Num Korm)
If you’re looking for a unique and flavorful dessert, look no further than Cambodian pumpkin custard, or Num Korm. This delightful dessert features the rich and earthy flavor of pumpkin, combined with the creamy texture of custard.
To create this dessert, you will need:
|Ingredients:||For Custard:||For Topping:|
|1/2 lb cooked and mashed pumpkin||2 cups coconut milk||1/4 cup grated coconut|
|1/2 cup sugar||4 eggs||4 tbsp palm sugar|
|1/2 tsp salt||1 tsp vanilla extract||1/4 cup water|
To make the custard, combine the cooked and mashed pumpkin, coconut milk, sugar, and salt in a saucepan. Cook over low heat, stirring frequently, until the sugar is completely dissolved. Beat the eggs in a separate bowl, then add the vanilla extract and mix well. Slowly pour the egg mixture into the saucepan with the pumpkin mixture, stirring constantly. Cook over low heat for an additional 5-10 minutes, until the mixture thickens and coats the back of a spoon. Pour the custard into individual serving cups and let them cool to room temperature.
To make the topping, mix the grated coconut, palm sugar, and water in a small saucepan. Cook over low heat, stirring constantly, until the sugar is completely dissolved and the mixture thickens. Remove from heat and let it cool slightly. Spoon the topping onto the individual custard cups, covering the top of the custard completely. Serve and enjoy this unique and exotic Cambodian dessert!
Fragrant Cambodian Coconut Milk Pudding (Num Kroch)
Indulge your sweet tooth with the Fragrant Cambodian Coconut Milk Pudding. This delightful dessert features a creamy texture and a fragrant aroma that tantalizes the senses.
To create this dessert, you will need:
|Glutinous rice flour||1 cup|
|Water||1 1/2 cups|
|Palm sugar||1 cup|
|Coconut milk||1 can|
|Pandanus leaf (optional)||1 leaf|
Here’s how to make it:
- In a pot over medium heat, dissolve the palm sugar in 1 1/2 cups of water. Stir frequently until the mixture thickens to a syrup-like consistency. Remove the pot from heat and set it aside.
- In another pot, mix the glutinous rice flour and 1 can of coconut milk. Stir until well combined, then add a pinch of salt and a pandanus leaf (if using).
- Place the pot on medium heat and stir constantly until the mixture thickens and becomes sticky. Remove the pandanus leaf and set the pot aside.
- Using a spoon or ice cream scoop, form the mixture into small balls and roll them in toasted sesame seeds.
- Arrange the rice balls in a serving bowl and pour the palm sugar syrup over them.
- Allow the pudding to cool to room temperature before serving. Enjoy!
For an added twist, you can also add sliced bananas or jackfruit to the pudding for a burst of fruity flavor.
Indulge in the decadent and fragrant taste of the Cambodian Coconut Milk Pudding. This dessert is sure to satisfy any sweet tooth, leaving you craving for more.
Rich Cambodian Black Sticky Rice Pudding (Num Krok)
The Rich Cambodian Black Sticky Rice Pudding, or Num Krok, is a must-try dessert for anyone with a sweet tooth. This traditional Cambodian delicacy is a perfect balance of nutty and savory flavors, paired with the creamy texture of coconut milk.
To make this delectable dessert, you will need the following ingredients:
|Black sticky rice||1 cup|
|Coconut milk||1 can (14 oz)|
|Palm sugar||1/2 cup|
First, rinse the black sticky rice and soak it in water for at least 6 hours. Drain the water and place the rice in a blender with 1 cup of water. Blend until the mixture is smooth, but still has texture.
In a separate bowl, mix the coconut milk, palm sugar, and salt until the sugar has dissolved. Then, add the black sticky rice mixture and stir until everything is thoroughly combined.
Next, heat a non-stick pan over low heat and pour in the mixture. Cook until the edges start to dry out and the bottom is golden brown. Use a small spoon to flip the pudding over and cook the other side until it is golden brown as well.
Once the pudding is cooked, remove it from the pan and let it cool before serving. Pro tip: Try serving this dessert with a scoop of vanilla ice cream for the ultimate indulgence!
This Rich Cambodian Black Sticky Rice Pudding is a perfect way to end any meal and impress your friends and family with your culinary skills. Try making it at your next dinner party and watch as everyone falls in love with this delicious Cambodian dessert!
Mouthwatering Cambodian Banana Fritters (Chek Chien)
One of the most beloved Cambodian desserts is the mouthwatering Chek Chien, or banana fritters. This dessert is perfect for those who love the combination of crispy and sweet.
To make Chek Chien, all you need is a few ripe bananas, rice flour, sugar, and water. The first step is to mash the bananas and mix them with a bit of sugar. Next, add rice flour and water to create a batter.
Once the batter is made, heat some oil in a pan and drop spoonfuls of the batter into the oil. Fry the fritters until they are golden brown and crispy on the outside.
Remove the fritters from the pan and place them on a paper towel to drain any excess oil. Serve the fritters warm and enjoy the delicious combination of crispy exterior and soft, sweet banana interior.
Sweet and Tart Cambodian Tamarind Candy (Tirk Pdei Srolanh)
Cambodian candy lovers will appreciate the unique flavor combination of sweet and tart in this delightful tamarind candy. Here is a recipe to make your own:
Note: The chili powder is optional and can be adjusted according to your preference. These candies can be stored in an airtight container for up to a week.
Enjoy this exquisite Cambodian Tamarind Candy with its sweet and sour flavor that will burst in your mouth with every bite.
Delectable Cambodian Pumpkin and Coconut Custard (Num Sang Khya Lihap)
If you have a sweet tooth and enjoy the creamy texture of custard, then you’ll love this Cambodian dessert. The Delectable Cambodian Pumpkin and Coconut Custard (Num Sang Khya Lihap) is a comforting treat that combines the flavors of pumpkin and coconut to create a delectable custard.
To make this custard, you’ll need the following ingredients:
|Pumpkin (peeled and seeded)||1 1/2 cups|
|Coconut milk||1 1/2 cups|
Once you have gathered all of your ingredients, you can begin the following steps to create your delicious dessert:
- Preheat your oven to 350°F. Prepare a 9-inch square baking dish by lightly coating it with cooking spray.
- Bring a pot of water to a boil. Add the pumpkin and cook for about 15 minutes or until tender. Drain the water and blend the pumpkin into a puree.
- In a large mixing bowl, whisk together the coconut milk, beaten eggs, sugar, and salt. Add the pumpkin puree and stir until combined.
- Pour the mixture into the prepared baking dish.
- Place the baking dish in a larger roasting pan and fill with water until it reaches about halfway up the sides of the baking dish.
- Bake for 45-50 minutes or until the custard is set. To check for doneness, insert a toothpick into the center of the custard. If it comes out clean, the custard is ready.
- Remove from the oven and let cool. Once cooled, cut into squares and serve chilled.
Note: For added flavor, sprinkle some toasted coconut flakes on top of the custard before serving.
Enjoy this comforting and tasty dessert with friends and family. The combination of pumpkin and coconut is a classic Cambodian flavor that you’re sure to love. Savor each bite and appreciate the unique texture of this delightful treat.
Luscious Cambodian Sticky Rice and Durian (Num Khtis)
For a taste of something truly unique and indulgent, try making Luscious Cambodian Sticky Rice and Durian (Num Khtis). This dessert features the exotic durian fruit, which has a distinct and pungent flavor that Cambodians love. Combined with sweet sticky rice, it creates a creamy and satisfying treat that is sure to impress.
To make Luscious Cambodian Sticky Rice and Durian (Num Khtis), start by cooking one cup of sticky rice according to package instructions. While the rice is cooking, remove the flesh of one durian and mix it with two tablespoons of sugar. Once the rice is cooked, add the durian mixture and stir until well combined.
|– 1 cup sticky rice||1. Cook sticky rice according to package instructions.|
|– 1 durian, flesh removed||2. In a separate bowl, mix durian flesh with 2 tablespoons of sugar.|
|– 2 tablespoons sugar||3. Once the rice is cooked, add the durian mixture and stir until well combined.|
Serve the Luscious Cambodian Sticky Rice and Durian (Num Khtis) warm or at room temperature and enjoy the unique combination of flavors and textures that this dessert has to offer.
Divine Cambodian Palm Sugar Pudding (Num Plae Ai)
The Divine Cambodian Palm Sugar Pudding is a traditional dessert that features the rich and natural sweetness of palm sugar. Made with simple ingredients and easy to prepare, this indulgent treat is perfect for satisfying your sweet tooth.
Enjoy the creamy and sweet perfection of the Divine Cambodian Palm Sugar Pudding as a refreshing end to any meal or as a delightful snack any time of day.
Flavorful Cambodian Sweet Potato Balls (Nom Cam)
For a unique and tasty Cambodian dessert, try making some flavorful sweet potato balls, or Nom Cam. This dessert is a favorite among Cambodians and is often eaten as a snack or as a sweet treat after a meal.
To make Nom Cam, you’ll need:
|Sweet potato||1 medium|
|Rice flour||1 cup|
|Coconut cream||1 can|
|Brown sugar||1/2 cup|
|Sesame seeds (optional)||To taste|
First, peel and chop the sweet potato into small pieces. Boil them until they become soft and mashable. In a separate bowl, combine the rice flour and water to form a dough.
Next, take a small piece of the sweet potato and flatten it in your hand. Place a small amount of the rice flour dough in the center and roll it into a ball. Repeat until all the sweet potato and dough are used up.
Boil the sweet potato balls in a pot of water until they float to the surface. In a separate pot, heat the coconut cream and brown sugar until the sugar is dissolved.
Finally, serve the sweet potato balls in a bowl, pour the coconut cream mixture over them, and sprinkle with sesame seeds if desired.
Enjoy the unique and delicious flavors of Nom Cam!
In conclusion, Cambodian desserts are a delightful combination of sweet, creamy, and exotic flavors. From the traditional Banana Sticky Rice to the more exotic Pumpkin Custard, each dessert offers a unique taste and texture that is sure to satisfy any sweet tooth. Whether you’re looking for something refreshing like the Coconut Rice Balls in Sweet Ginger Soup, or something indulgent like the Black Sticky Rice Pudding, Cambodian desserts have got you covered. So, why not try making one of these 15 delicious Cambodian dessert recipes and sweeten your day?