The world of desserts is vast and diverse. Each culture has its own unique sweet treats, and Cambodia is no exception. Known as Khmer food desserts, these delicacies are a testament to the country’s rich culinary heritage. They are a blend of flavors, textures, and colors, each telling a story of its own. From the use of local ingredients to the traditional methods of preparation, Khmer desserts are a reflection of Cambodia’s history and culture. In this article, we will take a look at the top 10 delicious Khmer food desserts. But we won’t stop at just listing them. We will also guide you on how to make these sweet treats at home. Whether you are a food enthusiast, a home cook, or someone with a sweet tooth, this guide is for you. Get ready to go on a culinary adventure through Cambodia, looking for sweets. By the end of this guide, you will know about these desserts and how to bring a piece of Cambodia into your kitchen.
Common Ingredients in Khmer Desserts
Khmer desserts are known for their unique flavors and textures. These are achieved through the use of a variety of local ingredients. One of the most common ingredients in Cambodian sweets is rice. It is used in various forms, such as sticky rice, rice flour, and even rice noodles. Coconut is another staple ingredient. It is used in the form of milk, cream, and grated coconut. Palm sugar, with its distinct caramel-like flavor, is the preferred sweetener in many Khmer desserts. Seasonal fruits like mango, durian, and banana are also prominent.
Here is a list of some common ingredients found in Khmer desserts:
- Sticky rice
- Rice flour
- Coconut milk
- Grated coconut
- Palm sugar
- Tapioca pearls
- Seasonal fruits
- Pandan leaves
These ingredients, when combined in the right way, create a symphony of flavors that is uniquely Cambodian.
![Khmer desserts arisecambodiacom Top 10 Delicious Khmer Food Desserts and How to make it](https://arisecambodia.com/wp-content/uploads/2024/07/Khmer-desserts-300x171.jpg)
1. Num Ansom Chek (Banana Sticky Rice)
Num Ansom Chek is a traditional Khmer dessert that is often enjoyed during the Pchum ben festival. It is a sweet treat made from sticky rice and ripe bananas, wrapped in banana leaves and then steamed. The result is a deliciously sweet and sticky dessert with a hint of banana flavor. The banana leaves not only serve as a wrapper but also impart a subtle flavor to the dessert. This dessert is a perfect example of the simplicity and ingenuity of Khmer cuisine. It uses readily available ingredients and transforms them into a delightful treat.
The steps to make Num Ansom Chek are pretty easy, but you will need to be patient and careful. The sticky rice needs tobe soaked overnight, and the wrapping process can be a bit tricky. But the end result is definitely worth the effort.
Ingredients
For Num Ansom Chek, you will need the following ingredients:
- 2 cups of sticky rice
- 4 ripe bananas
- 1 cup of coconut milk
- 1/2 cup of palm sugar
- A pinch of salt
- Banana leaves for wrapping
These ingredients are easily available in Asian grocery stores. If you can’t find banana leaves, you can use parchment paper as a substitute.
Instructions
Here are the step-by-step instructions to make Num Ansom Chek:
- Soak the sticky rice in water overnight.
- Strain the rice and combine it with coconut milk, palm sugar, and salt.
- Peel the bananas and cut them in half lengthwise.
- Lay out a banana leaf and place a portion of the rice mixture in the center.
- Place a piece of banana on top of the rice.
- Fold the banana leaf to enclose the rice and banana, forming a packet.
- Secure the packet with a string or toothpick.
- Repeat the process with the remaining ingredients.
- Steam the packets for about 2 hours or until the rice is fully cooked.
- Allow the packets to cool before unwrapping and serving.
Enjoy this delicious Khmer dessert as a snack or a sweet ending to a meal.
2. Num Chak Kachan (Layered Jelly Dessert)
Num Chak Kachan is a vibrant and refreshing Khmer dessert. It is a layered jelly dessert, typically made with coconut milk and flavored with pandan. The dessert is known for its beautiful layers of green and white, which are visually appealing.
The green layer is made from pandan juice, giving it a unique aroma and flavor. The white layer is made from coconut milk, adding a creamy and rich taste to the dessert. Most of the time, Num Chak Kachan is served cold, which makes it a great summer dessert. The jelly-like texture combined with the flavors of pandan and coconut is truly delightful.
Making Num Chak Kachan at home can be a fun and rewarding experience.
The process involves making the two layers separately and then assembling them in a mold.
Ingredients
To make Num Chak Kachan, you will need:
- 1 cup of pandan juice
- 1 cup of coconut milk
- 1 cup of sugar
- 1/2 cup of tapioca flour
- 1/2 cup of rice flour
- A pinch of salt
You can find these things in most Asian grocery stores.
If you can’t find pandan juice, you can make it at home by blending pandan leaves with water and then straining the mixture.
Instructions
Here’s how to make Num Chak Kachan:
- In a bowl, mix the tapioca flour and rice flour with a bit of pandan juice until it smooth.
- Heat the remaining pandan juice and half of the sugar in a saucepan until it reaches boiling point.
- Gently and gradually add the flour mixture to the saucepan while stirring continuously until it reaches a thick consistency.
- Transfer the mixture into a mold and allow it to cool.
- To create the coconut layer, combine the coconut milk with the remaining sugar and a small amount of salt.
- Heat the mixture until it boils, then let it cool slightly.
- Pour the coconut mixture over the pandan layer in the mold.
- Let the dessert cool completely, then refrigerate it until it sets.
- Once set, cut the jelly into squares or your desired shape.
- Serve the Num Chak Kachan chilled for a refreshing treat.
Enjoy this traditional Khmer dessert and impress your guests with its beautiful layers and unique flavors.
3. Sankhya Lapov (Pumpkin Custard)
Sankhya Lapov is a traditional Khmer dessert that beautifully combines sweet and savory flavors. It is a pumpkin custard dessert, where a whole pumpkin is filled with a custard mixture and then steamed.
The custard is typically made from palm sugar, coconut milk, and eggs, creating a rich and creamy filling. The pumpkin not only serves as a container for the custard but also adds its own sweet and earthy flavor to the dessert. Sankhya Lapov is often served at special occasions and is a favorite during the Cambodian New Year celebrations. The dessert is usually served warm, and the soft custard contrasts beautifully with the slightly firmer texture of the pumpkin.
Making Sankhya Lapov at home requires some patience, but the result is well worth the effort. The key is to choose a pumpkin that is just ripe and to steam it until it is tender but still holds its shape. The custard should be smooth and creamy, with the rich flavor of coconut milk and the sweetness of palm sugar.
Ingredients
To make Sankhya Lapov, you will need:
- 1 small pumpkin
- 5 eggs
- 1 cup of palm sugar
- 1 cup of coconut milk
- A pinch of salt
These ingredients are easily accessible in the majority of grocery stores, particularly during the autumn season when pumpkins are plentiful.
Instructions
Here’s how to make Sankhya Lapov:
- Cut off the top of the pumpkin and scoop out the seeds and fibers.
- In a bowl, beat the eggs with the palm sugar until well combined.
- Combine the coconut milk and a small amount of salt with the egg mixture and thoroughly blend.
- Pour the custard mixture into the hollowed-out pumpkin.
- Place the pumpkin in a steamer and steam it for about an hour or until the pumpkin is tender and the custard is set.
- Let the pumpkin cool slightly before cutting it into wedges.
- Serve the Sankhya Lapov warm, with the custard and pumpkin together in each serving.
Enjoy this unique and delicious Khmer dessert that is sure to impress your family and friends.
4. Bai Damnaeb (Rice Pudding)
Bai Damnaeb is a comforting and simple dessert that is a staple in Cambodian cuisine. It is a type of rice pudding made with sticky rice, coconut milk, and sugar.
The dessert is often flavored with vanilla or pandan leaves, adding a unique aroma to the dish. Bai Damnaeb is commonly served at a warm temperature but can also be consumed cold, making it a versatile dessert suitable for all seasons.The texture of the pudding is creamy and slightly chewy, thanks to the use of sticky rice.
The level of sweetness in the dessert can be customized according to personal preference, and it is commonly adorned with sesame seeds or fresh fruit.
Making Bai Damnaeb at home is a straightforward process, but it does require some time to allow the rice to soak and cook properly. The outcome is a delectable and gratifying confection that is ideal for a snug evening at home or a joyous gathering. Bai Damnaeb is a testament to the simplicity and richness of Khmer food desserts, showcasing the versatility of rice in Cambodian cuisine.
Ingredients
To make Bai Damnaeb, you will need:
- 1 cup of sticky rice
- 2 cups of coconut milk
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract or 1 pandan leaf
- Sesame seeds or fresh fruit for garnish
These ingredients are ubiquitous in Asian cuisine and can be readily found in most Asian grocery stores or online.
Instructions
Here’s how to make Bai Damnaeb:
- Thoroughly cleanse the glutinous rice by rinsing it with cold water until the water becomes transparent.
- Submerge the rice in water for a minimum of 4 hours or leave it overnight.
- Drain the rice and place it in a saucepan with the coconut milk, sugar, and vanilla extract or pandan leaf.
- After the mixture boils ready, reduce the heat and stir until the rice is tender and the mixture thickens to a pudding-like consistency.
- Discard the pandan leaf, if utilized, and transfer the pudding into the serving bowls.
- After the pudding has cooled a bit, decorate it with sesame seeds or fresh fruit.
- To enjoy the Bai Damnaeb, you can either serve it warm or refrigerate it for a few hours to serve it cold.
Enjoy this traditional Khmer dessert that is sure to satisfy your sweet tooth.
5.Chek Ktis (Coconut Milk with Tapioca and Banana)
Chek Ktis is a delightful Khmer dessert that combines sweet coconut milk with tapioca and banana. This dessert is highly popular among both local residents and tourists due to its luscious consistency and delectable taste. The key to a perfect Chek Ktis lies in the cooking of the tapioca pearls. They should be cooked to the right level of chewiness, which adds a delightful contrast to the creaminess of the coconut milk.The bananas used in this dessert are usually ripe but firm, adding a natural sweetness to the dish. Chek Ktis is typically served warm, but it can also be enjoyed chilled, making it a versatile dessert for any occasion.
The level of sweetness in the dessert can be customized according to personal preference, and it is commonly adorned with mint leaves or toasted sesame seeds to enhance its taste and texture. Making Chek Ktis at home is a simple process, but it does require some patience to ensure the tapioca pearls are cooked perfectly.
The outcome is a delectable and gratifying dessert that highlights the sugary aspect of Cambodian cuisine.
Ingredients
To make Chek Ktis, you will need:
- 1/2 cup of small tapioca pearls
- 2 cups of coconut milk
- 1/2 cup of sugar
- 2 ripe but firm bananas, sliced
- Mint leaves or toasted sesame seeds for garnish
Instructions
Here’s how to make Chek Ktis:
- Rinse the tapioca pearls under cold water until the water runs clear.
- Soak the pearls in water for at least 2 hours or until they become translucent.
- Drain the pearls and place them in a saucepan with the coconut milk and sugar.
- Heat the mixture to boiling, after that reduce the heat to minimum and simmer, stirring occasionally, until the pearls become transparent and the mixture thickens.
- Add the sliced bananas to the saucepan and cook for another 5 minutes or until the bananas are soft.
- Remove the saucepan from the heat and let the dessert cool slightly.
- Pour the Chek Ktis into serving bowls and garnish with mint leaves or toasted sesame seeds.
- Serve the dessert warm, or refrigerate it for a few hours to serve it chilled.
Enjoy this traditional Khmer dessert that perfectly balances sweetness, creaminess, and chewiness.
6.Num Plae Ai (Sticky Rice Balls in Palm Sugar Syrup)
Num Plae Ai, also known as “husband killer“, is a festive treat in Cambodia. This dessert consists of glutinous rice balls stuffed with palm sugar and served in a luscious coconut milk sauce. The name “husband killer” comes from a legend where a wife accidentally chokes her husband with this dessert. Despite its ominous name, Num Plae Ai is a beloved dessert, especially during holidays and celebrations. The sticky rice balls are soft and chewy, and the palm sugar filling provides a burst of sweetness. The coconut milk sauce adds a creamy and rich flavor, making this dessert a delightful treat. Making Num Plae Ai at home can be a fun and rewarding experience. The process involves making the sticky rice balls, preparing the palm sugar filling, and cooking the coconut milk sauce. The result is a delicious dessert that is sure toimpress your family and friends.
Ingredients
To make Num Plae Ai, you will need:
- 2 cups of glutinous rice flour
- 1/2 cup of palm sugar
- 2 cups of coconut milk
- 1/2 cup of water
- A pinch of salt
Instructions
Here’s how to make Num Plae Ai:
- Combine glutinous from a rice flour and water in a bowl to form a dough.
- Take a small portion of dough and compress it in your hand.
- Position a modest quantity of palm sugar in the middle of the dough and proceed to fold it in half, shaping it into a spherical shape.Position a modest quantity of palm sugar in the middle of the dough and proceed to fold it in half, shaping it into a spherical shape.
- Repeat this process until all the dough and palm sugar are used.
- Bring a pot of water to a boil and drop the balls into the water.
- Boil the balls until they rise to the top, then extract them using a slotted spoon.
- Heat the coconut milk in a different pot until it reaches boiling point.
- Combine the cooked balls with the coconut milk and gently heat for a brief period.
- Include a small amount of salt into the pot and mix thoroughly.
- Serve the Num Plae Ai warm, with the coconut milk sauce poured over the balls.
Indulge in this authentic Khmer dessert that not only offers a delightful taste but also carries significant cultural value.
7. Num Korng (Cambodian Donuts)
Num Korng, also known as Cambodian donuts, are a popular sweet treat in Cambodia. These donuts are not like the typical Western-style donuts.
Num Korng are made from rice flour and have a unique texture that is both chewy and crispy. Frequently, the donuts are filled with a delectable coconut filling, which enhances the taste experience. Num Korng are typically deep-fried until golden brown, resulting in a donut that is crispy on the outside and soft on the inside. Making Num Korng at home can be a fun and rewarding experience.The process involves making the dough, shaping the donuts, and frying them to perfection. Once you’ve mastered the art of making Num Korng, you can experiment with different fillings and flavors. Whether you’re a fan of donuts or looking for a new dessert to try, Num Korng is a must-try.
Ingredients
To make Num Korng, you will need:
- 2 cups of rice flour
- 1 cup of coconut milk
- 1/2 cup of sugar
- 1/2 cup of grated coconut
- Oil for frying
Instructions
Here’s how to make Num Korng:
- Start by making the dough. Combine the rice flour, coconut milk, and sugar in a bowl.
- Stir the mixture until a dough forms.
- Partition the dough into petite spheres, approximately the dimensions of a golf ball.
- Compress each ball and stuff it with a spoonful of shredded coconut.
- Enclose the filling by folding the dough and securely sealing the edges.
- Apply heat to the oil in a deep fryer or large pot.
- Deep-fry the donuts in the heated oil until they achieve a golden brown color.
- Drain the donuts on paper towels to remove excess oil.
- Serve the donuts warm, or let them cool and store them in an airtight container.
Enjoy these delicious Cambodian donuts as a sweet treat any time of the day.
8.Tuk-a-Loc
Tuk-a-Loc is a refreshing Cambodian fruit shake made from a blend of tropical fruits, condensed milk, and ice. Your favorite fruits can be added to this smoothie-like drink for hot days. Common ingredients include mango, papaya, banana, and even avocado.
9. Num Bot
Num Bot are steamed rice cakes made from rice flour, coconut milk, and grated coconut. These cakes have a soft and spongy texture and a delicate coconut flavor. They are often enjoyed with a sprinkle of palm sugar and a touch of grated coconut.
10.Num Krok
Num Krok are small coconut rice cakes made from rice flour, coconut milk, and grated coconut. These cakes are cooked in a special cast-iron pan with small, round molds. They have a crispy exterior and a soft, creamy interior, making them a popular street food in Cambodia.
Where to Find Authentic Khmer Desserts
If you’re looking to try authentic Khmer desserts, there are several places you can explore. Cambodia, of course, is the best place to experience these sweet treats in their most authentic form. Street markets in cities like Phnom Penh and Siem Reap are filled with vendors selling a variety of traditional desserts. You can also find these desserts in local restaurants and at food stalls in the countryside. If traveling to Cambodia is not an option, don’t worry. Many cities around the worldhave Cambodian restaurants where you can try these desserts. You can also find recipes online and make these desserts at home. Asian grocery stores often carry the ingredients you’ll need. So whether you’re in Cambodia or in your ownkitchen, there are plenty of opportunities to enjoy the sweet flavors of Khmer cuisine.
Adapting Traditional Recipes for Modern Kitchens
Adapting traditional Khmer dessert recipes for modern kitchens can be a fun and rewarding experience. While some recipes may call for traditional cooking methods or tools, many can be made using common kitchen appliances. For example, sticky rice can be cooked in a rice cooker instead of being steamed in a bamboo basket. Similarly, desserts that are traditionally cooked in clay pots can be made in a regular saucepan. The key is to maintain the essence of the recipe while making it accessible and easy to prepare in a modern kitchen. Remember, the goal is to enjoy the process and the delicious end result. So don’t be afraid to experiment and make these recipes your own.
With a little creativity and some patience, you can bring the sweet flavors of Cambodia into your home, no matter where you are.
Conclusion: The Sweet Taste of Cambodia
Exploring Khmer desserts is a journey into Cambodia’s rich culinary heritage. Trying these recipes is a chance to learn about a different cuisine and bring a taste of Cambodia into your own kitchen. Give these delicious Khmer desserts a try and you might find your new favorite sweet treat
You might also want to read:
The Best Cambodian Teas – Flavors, Types, History, and More
Discussion about this post