Cambodian Desserts: A Sweet Journey Through Khmer Cuisine Dessert

Have you ever tried Cambodian desserts? If not, you are missing out on some of the most delicious and unique treats in the world. Cambodian desserts, or kong dees, are not only sweet and satisfying, but also rich in history and culture. They reflect the diversity and creativity of Khmer cuisine, which has been influenced by various Asian and European cuisines over the centuries. In this article, I will introduce you to some of the most popular and traditional Cambodian desserts that you should try at least once in your life. Let’s begin our sweet journey through Khmer cuisine!

Mung Bean Pudding (Num Sang Khya L’peou)

Mung bean pudding, or num sang khya l’peou, is a creamy and smooth dessert. To make it, we start with mung beans, coconut milk, sugar, and eggs. First, the mung beans are soaked, cooked, and mashed into a paste. Then, we mix it with coconut milk and sugar. This mixture is poured into a mold and steamed until it sets.The pudding is then topped with a layer of egg custard that is flavored with pandan leaves, a fragrant herb that gives the dessert a green color and a floral aroma. The pudding is then cut into slices and served cold or at room temperature.

Mung bean pudding has a mild and sweet taste, with a hint of coconut and pandan. The texture is soft and velvety, with a slight chewiness from the mung beans. The dessert is usually eaten as a snack or a breakfast, as it is filling and nutritious. Mung beans are high in protein, fiber, and antioxidants, and can help lower blood pressure, cholesterol, and inflammation.

Num Lot: A Refreshing Dessert with Water Chestnut and Pandan

Num lot is a simple but satisfying dessert that is easy to make and popular in Cambodia and Vietnam. Num lot consists of small balls of water chestnut starch that are colored with pandan extract and pressed into ice cold water. The result is a refreshing and crunchy dessert that is served with coconut cream and sugar. Num lot is often eaten as a snack or a light dessert, especially on hot days.

Sankhya Lapov: A Pumpkin Custard for Special Occasions

Sankhya lapov, or pumpkin custard, is a decadent and festive dessert that is usually reserved for special occasions, such as weddings, birthdays, and holidays. It is made by carving out a small pumpkin and filling it with a custard base made of eggs, coconut cream, palm sugar, and vanilla. The pumpkin is then steamed until the custard is set and the pumpkin is tender. The pumpkin custard is served chilled, cut into slices, and garnished with sesame seeds. Sankhya lapov is smooth, velvety, and rich, with a contrast of flavors and textures between the sweet and creamy custard and the savory and soft pumpkin.

Num Chak Kachan: A Colorful Layered Cake with Coconut Cream

Num chak kachan, or Khmer layered cake, is a colorful and eye-catching dessert that is often made for Buddhist holidays and ceremonies. It is made by mixing rice flour, coconut cream, and palm sugar to create a batter, which is then divided and colored with natural food coloring, such as pandan, turmeric, or beetroot. The batter is then steamed in layers, alternating between different colors, until a cake is formed. The cake is then cut into pieces and served with more coconut cream on top. Num chak kachan is gelatinous, sticky, and sweet, with a subtle coconut flavor and a rainbow-like appearance.

Num Kroch: A Crispy Sesame Ball with Mung Bean Filling

Num kroch, or sesame ball, is a crispy and chewy dessert that is popular among street vendors and markets. It is made by wrapping a ball of glutinous rice flour dough around a ball of mung bean paste, which is sweetened with palm sugar and flavored with vanilla. The ball is then coated with sesame seeds and deep-fried until golden and crunchy. The sesame ball is served hot, with a dusting of sugar or coconut on top. Num kroch is crunchy on the outside and soft on the inside, with a nutty and sweet flavor and a contrast of temperatures.

Num Ansom Chek: A Banana Rice Cake Wrapped in Banana Leaves

Num ansom chek is a delicious treat made with love. It starts with sticky rice, which gets mixed with coconut milk, sugar, and a pinch of salt. The rice mixture is divided into portions and wrapped in smooth banana leaves. Before sealing them up, we add a perfectly ripe banana on top. These little parcels are then steamed until the rice becomes tender and the banana turns irresistibly soft.

Once ready, num ansom chek is a delightful dessert that will leave you feeling content and satisfied. It’s often enjoyed as a breakfast option or a tasty snack throughout the day. So why not give it a try? Indulge in the sweet, sticky goodness of num ansom chek and treat yourself to a little tropical delight.leaves. Num ansom chek is made from glutinous rice, coconut milk, sugar, salt, and ripe bananas. The rice is soaked, drained, and mixed with coconut milk, sugar, and salt. The rice mixture is then divided into portions and placed on banana leaves.

Cambodian desserts are a sweet journey through Khmer cuisine, which showcase the diversity and complexity of the country’s food, culture, and people. So, what are you waiting for? Book your flight to Cambodia and start your sweet journey today!