Archive for the ‘Snack & Dessert’ Category

Banana & Tapioca Pearl in Coconut Milk ចេកខ្ទិះ

07.14.15 – this recipe has been updated. A video is also available.

Video Tutorial:

Originally posted – 04.13.10

Soursdey Chnam Tmey which means Happy Cambodian New Year! Wishing each new day brings you happiness, prosperity and continued success. :)

Banana is one of the fruit which plays a major role in Cambodian holidays especially during Lunar New Year and Pjum Ben. It is used to make a Cambodian New Year’s Rice Treats (Nom Onsorm Jake), where the bananas are hidden inside a coconut flavored sticky rice then wrapped with banana leaves before they get steamed or grilled which adds a nice smoky flavor.

I did not have a chance to prep myself in advance so there were no banana leaves nor sticky rice soaked overnight. Therefore, I’ve decided to make this tasty Banana & Tapioca Pearl in Coconut Milk instead using the very same method and ingredients from my Jackfruit & Tapioca Pearl in Coconut Milk. These delicious sweet bananas are added to a thick rich tapioca pearls and coconut sauce. Toasted sesame seeds are sprinkle on top to add that nice nutty flavor in each and every bite.

Banana & Tapioca Pearl in Coconut Milk (makes 3-4 servings)
(Jake Ktiss) បង្អែម​ចេកខ្ទៈ

8 baby bananas
1 ½ cup water
4 tablespoons small size tapioca pearl (more if you prefer a thicker consistency)
1 can coconut milk (13 oz)
1/3 cup sugar
a pinch of salt
½ teaspoon pure vanilla extract
2 tablespoons toasted sesame seeds (optional)

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.

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.

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. Turn off the heat and add bananas.

Serve warm or cold.

Cook’s Note: I like my bananas to hold it’s shape and not too mushy therefore I usually add them about 5 minutes after I turn off the heat. Also, as the sauce cools it will continue to thickens.

Pandan Coconut Waffle

Pandan Waffle

I have some days off work to recover and so I asked my Mother to show me how to make Pandan Waffle. “It’s so easy!” she said. “Well Mom, I want to see you make it and I also want to record it to share it with my viewers.” my reply to her. She agreed and so we set a time to make it happen and here it is.

Video Tutorial:

Pandan Coconut Waffle (makes about 10 waffles)

1 pkg (12 oz) banana & shrimp batter
1/2 teaspoon salt
1 pk grated coconut
3 cups sugar
3 cups cold water
1 teaspoon pandan extract
waffle maker
oil for brushing


In a bowl or pot, add the batter follow by the salt and grated coconut.

Next add the sugar and water, gradually. Mix all the ingredients well.

Add pandan extract slowly and mixing as you go to incorporate it into the batter. Minty green is the color you want to aim for. Set the batter aside once color is achieved.

Heat waffle maker and brush the top and bottom grid with oil. Allow some time for the oil to sizzle a bit. Once ready, ladle some of the pandan waffle batter onto the grid. Close the lid and breathe in that wonderful coconut and pandan aroma.

When the waffle maker signals that your waffle is ready carefully open the lid. Use the back of a knife to help life the waffle off the grid and allow to cool.

Repeat the process until you have used all the waffle batter. ENJOY!

– You can also substitute grated coconut with coconut milk. If you decide to do so, make sure to also adjust the amount of water or not use it at all.

– If your waffle maker tend to stick, you can add a little bit of oil into the waffle batter. Brushing a lot of oil into the waffle grid will make the waffle crispier but also greasy as well.

– You can also add sesame seeds to the batter for a nutty and toasty flavor.

Durian Muffins

This year Valentine’s Day also happen to coincide with the Chinese New Year, year of the Tiger Grrrr. 😀 While many might be out celebrating I wander into the kitchen at 8:30PM and began pulling out my flour and muffin pan in attempt to try and make Num Doat Toorain នុំដត់ធុរ៉េន durian muffins, a recipe adapt from my Banana Nut Muffin which was originally adapt from

My first attempt failed. :( It was after everything was combined when I realized that I had used self-rising flour and used a tablespoon to measure out baking powder instead of a teaspoon. I reduce the amount of sugar thinking that the durian probably is too sweet already. I also notice that the batter was stiff, so very different from my Banana Nut Muffin batter. Then comes my shortage of muffin pan. I had a 6 muffin pan and didn’t feel like baking them twice so I over-fill them intentionally. Nevertheless, I continued on and hope for the best. Well, the outcome was not good. The muffin was a bit under-cooked. I could still taste the flour even after it pass the toothpick test. What went wrong? I end up shaving the bottom of the muffins off and sort of pick and eat the muffin top because I had fill them with some durian pulp.

I was contemplating whether I should try again last night. The wait for the Vancouver 2010 Winter Olympics prime-time pair figure skating to air was too long so in between I took my time and measured my ingredients carefully. I made a couple of adjustments – use less baking powder, up the sugar to ½ cup, add ¼ cup milk to thin out the batter. spread it to 12 muffins instead of 6. Again, fingers-crossed once it was in the baking oven.

The sweet aroma smell filled my house and I instantly smiled because it didn’t happen the night before. I had hope this time. When 25 minutes was up, I carefully sneak and peek and see that the edges had brown beautifully so I promptly removed it and allow it to rest. It wasn’t for long because I was too anxious to do a taste test. Then it was “eyes opened wide” and jaw dropping moment followed by “WOW”! It taste amazing! It reminds me of my Mother’s Bai Domnub Toorain បាយដំណើបធុរ៉េន​ Sticky Rice with Durian Pudding. I am using frozen durian for this recipe. If you have access to fresh durian then by all means, use it. If using frozen durian like me then allow it to defrost first.

Durian Muffins (makes 12 regular size muffins)
(Num Doat Toorain) នុំដុតធុរ៉េន

1 cup flour, sifted
¾ teaspoon baking powder
½ cup sugar
5 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1 egg
¼ cup milk
1 lb (16oz) durian meat, divided

Preheat oven to 375F degrees. Use non-stick muffin pan or arrange baking cups in a muffin pan.

Mash half of the durian with a fork in a small bowl so they still have a bit of texture. Set aside.

In a mixing bowl add sifted flour, baking powder and sugar. Combine well.

Next make a well in the middle and add melted butter, vanilla extract, egg, milk and the remainder durian meat. Beat the ingredients with an electric mixer for 3 minutes or until all ingredients are mixed together.

Spoon the batter into each of the baking cup and fill about halfway. Give them a tap on the counter to get any air bubbles out.

Scoop out some durian pulp was was set aside and top it off.
Note: Another method is to fill the batter a little on the bottom, then add a scoop of the durain pulp in the middle and continue to fill it with batter. This method will cause the muffin to rise a bit higher since there is no durian pulp weighing it down.

Bake for 25 minutes. The beautiful aroma will fill your kitchen. The sides will turn brown. Allow to cool before diving into them.

Sweet Potatoes Ball|Doughnut

I spent my Friday evening browsing through cookbooks at the book store. Did not have a coupon with me and the cookbook that I want to get was a bit pricey. Instead I look through them and took notes (recipes LOL). I wrote down this from an Asian Snack cookbook. It look simple;consist of only a few steps, and required literally few ingredients; sweet potatoes and flour. Roll it into small balls and call it Sweet Potatoes Ball (Num Domlong Jean) នុំដំលូងចៀន or shape it into a doughnut/donut and call it Sweet Potatoes Doughnuts. This snack is not as sweet so you can adjust the sugar coating to your liking. Cinnamon sugar would also be a delicious. Dipped in maple syrup and it reminds me of the Pancake Puppies I usually order at Denny’s with a cup of hot coffee (right image).

I gave the recipe a try this evening. Well, the measurements that was provided did not work. The recipe called for two medium sweet potatoes. Ok, so everybody have their own definition of “medium”. Since I want to test out the recipe I cut the measurements in half. It turned out that my “one potato” is probably equivalent to their “two potatoes”. In addition, I had to use more flour than what was called for because it appears that there were a lot more moisture in mashed boiled sweet potatoes. Not sure if I over boiled it or my only potato was bigger than the original two potatoes that was called for.

Bottom line, if you want to try and make this my advice is to add the sifted flour a little at a time as you are kneading until you get a dough-like consistency and the mixture no longer sticks to your fingers. Then you know it’s ready to be pinch/form into a ball or a doughnut.

1 medium sweet potato
1 cup all purpose flour, plus more for dusting
½ teaspoon baking soda
oil for deep frying
cinnamon and/or sugar to coat
maple syrup for dipping (optional)

Boil potato until soft. Time will depend on the size of your potato. Use a fork to check. If it goes through and out easily (no resistance) than it is done. Remove and allow to cool before peeling the skin. Mash it thoroughly with a fork or a potato masher. Discard tough fibers.

Sift the baking soda and flour then add it to the mashed sweet potato. Knead until you form a smooth dough. Again, if it sticks to your hands and fingers, add more sifted flour.

Once you knead and get to the right consistency scoop about 1 tablespoon of dough and roll it into a small ball (the size of a quail egg). Lightly dust your tablespoon with flour so that the dough doesn’t stick. Set the ball on a dusted floured tray until ready to deep fry. Repeat step until all the dough is used.

To form a doughnut shape scoop about 2 tablespoons and roll it into a ball with your palms. Then flatten it slightly. Make a hole through the center with a floured handle wooden spoon. Use your fingers to smooth the edges around the hole. Set aside on a floured tray until ready to deep fry.

Add about 1 inch of oil to a pan and heat at medium-high. Once the oil is hot (starts to smoke) reduce it to low. Deep fry your shaped dough until brown. Remove and drained on paper towel. Allow it to cool a bit before you roll it in sugar or cinnamon. This snack is best serve hot-warm. It taste great with hot tea or hot coffee.

Taro Dumplings in Coconut Syrup

Another one of my creations. This yummy dessert follow the same steps as my Mung Bean Dumpling in Coconut Milk recipe. The difference is the flavor. For those who doesn’t like mung bean now you can try my Taro Dumplings in Coconut Milk គ្រប់ត្រាវក្នុងខ្ទៈត្នោត. I like them both. 😀 If you like sweet dessert then you can sweeten the dough by adding granulated sugar. If you want to thin out the syrup you can add a little bit of water.

1 lb taro, peeled and cut into chunks
1 ¼ cup glutenous flour
¼ cup granulated sugar (optional)
½ cup palm sugar
1 ½ can coconut milk (13.5 oz can)
a pinch of salt
2 splashes of vanilla extract
8 cups of water
toasted sesame seeds (optional)

Steam or boil taro chunks until soften, about 20 minutes.

In the meantime make the coconut syrup by bringing 1 can of coconut milk and palm sugar and salt to a boil and then simmer for 2-3 minutes. Turn off the heat.

Remove cooked taro and mash with the back of a fork. Mix mash taro with flour (and granulated sugar if you like to sweeten the dumplings) and use knead into a dough.

Pinch a small amount of dough and roll into a ball. If it’s too sticky, dust your hand with some flour. If it’s too dry, dip your fingers in a little bit of water and pat on the dough.

In a big pot bring water to a boil. Drop taro ball and cook until it floats up. Do it in batches if needed. Do not overcrowd. Drain with a stainer and add to coconut syrup.

Add the remainder coconut milk, a vanilla extract. Bring to a boil again and turn simmer another 2 minutes. Serve cool or at room temperature. Sprinkle some toasted sesame before serving.

Sweet Lil’ Rice Dumplings

Sweet Lil Rice Dumplings

Sweet Lil’ Rice Dumplings

They said that food is both a friend and enemy of stress. This is so true especially when it comes to desserts. It’s an enemy because, well you know, desserts are loaded with calories so it’s going to make you blow up like a balloon (unless you have it in moderation which is doubtful when you are under stress). I’m feeling a bit stress out lately and I find that cooking especially making Cambodian desserts helps ease my mind and turn my focus on my dishes. Many Cambodian dessert requires a lot of patience and attention to detail such as this Sweet Lil’ Rice Dumplings ​​​នុំផ្លែអាយ made with glutinous rice flour stuffed with luscious sweet palm sugar and topped with shredded coconut Mmmmmmmm. 😛 It’s another one of my favorite Cambodian dessert.

There’s a funny story behind this dessert and it’s nickname. My first time experiencing this dessert was at an Asian Market. I didn’t know what they were called then and I had a hard time describing it to my Mother. She told me that it’s also refer to as “Num somlap pdey នុំសម្លាប់ប្តី” which translate to “dessert that kills your husband”. How could a delicious dessert turns into a murder weapon? I later found out that because glutinous rice flour has this soft, smooth, and chewy texture it can sometime be a choking hazardous if not eaten carefully. In addition, because there are palm sugar nested inside it might still be hot when you bite into it. Assuming that the husband doesn’t realize this he might swallow one without giving much thought. Next thing you know…? Well you can play with your imaginations. LOL 😀 So all, please be carefully when enjoying these sweet lil’ dumplings. It might not be suitable for small children or elders with dentures. If serving to your significant others, you might want to let them know what’s inside.

makes about 35 balls

¾ cup shaved palm sugar (If they come in blocks, use your knife to shave it off)
1 ½ cup glutinous rice flour
½ cup hot/warm water
1 pkg shredded coconut
1 tablespoon sesame seed
1 teaspoon salt

Pinch off pieces of palm sugar and roll them into small balls about the size of a dime. Once done transfer it to the freezer so that they say nice, firm and round (figure 1).

In a mixing bowl add rice flour and make a well in the center and gradually pour in the water, drawing in the flour from the sides. Begin kneading to form a dough. You should not use more than ½ cup of water otherwise the dough will get too sticky to handle and you will end up adding more flour. The heat and pressure from your hands will help warm the dough so that it’s easier to knead. Separate them and form a sausage-like roll. Make equal size marking (figure 2).

Remove palm sugar balls from freezer.

Roll the divided dough into a ball and then flatten it into a circle (you will want to make the same number of rice flour circles as there are sugar balls). Place a ball of palm sugar in the center and seal it by pinching and rolling the dough to smooth the edges. Repeat with the remaining dough and palm sugar balls (figure 3).

Once the balls are made bring 8 cups of water to a boil and drop in the filled dumplings and cook for a few minutes, until they rise to the surface. Once cooked, drain the dumplings on paper towel or a colander. They tend to stick to paper towels sometimes.

Lightly toast the sesame seeds on medium heat. DO NOT STEP AWAY from it. Toss or shake them so they toast evenly until light brown and crisp. Transfer it to a mortal & pestle and pound briefly to release their flavor. Mix the sesame seeds with the salt.

Now it’s time to plate it up. Arrange dumplings on a plate and sprinkle with the sesame-seed mixture topped with shredded coconut. Serve immediately.

Mung Bean Dumplings in Coconut Syrup

Mung Bean Dumplings in Coconut Syrup

Mung Bean Dumplings in Coconut Syrup

For my love of mung beans in dessert here is my attempt to put them into use again. I have to add this dessert to my list of favorites. It’s so G-O-O-D and since it’s in a soupy form it goes down quick as well unlike my Sweet Jackfruit Seed dessert which was in a cookie form that can be savor little by little. This one is very similar to my other favorite which is the Sweet Rice Dumplings stuffed with Mung Bean in Ginger Syrup in Khmer called Banh Ja’neuk បាញ់ចានឿក. This is sort of like similar; instead of the mung beans inside the glutinous rice ball, it is combined together with the rice flour to create this very heavenly smooth, sweet and yummy taste when you bite into it. The syrup is very simple; coconut milk with palm sugar with pinch of salt to balance it out and a touch of vanilla extract for that nice aroma. I wonder how it would be if I were to use the Ginger Syrup for these cute little mung beans dumplings? Hmmmm… my curious mind, perhaps next time I will put it to the test. In the meantime enjoy my recipe for this mouthwatering Mung Bean Dumplings in Coconut Syrup​ (Krop Sondake Knong Ktiss Tnawt) គ្រាប់សណ្តែកក្នុងខ្ទៈត្នោត .

3 oz split mung beans
1 can coconut cream (13.5 oz)
2 oz pure palm sugar
½ cup glutinous rice flour
1/3 cup of water + ½ cup of water for syrup (optional)
1-2 drops of pure vanilla extra
a pinch of salt
1 tablespoon toasted sesame seed (optional)

Soak mung beans in warm water for at least 3-4 hours. It’s best to do it overnight. Rinse and drain the mung bean. If possible, wrap in cheesecloth. This helps prevent it from sticking. Steam for about 20-25 minutes until soften. Transfer small amount at a time to a mortar & pestle and mash to a paste. If your blender is capable of blending dry ingredients, then by all means use it. It will help save a lot of time. Or you can get a nice arm workout by pounding as well.

Reserve 1 cup of coconut milk and pour the remainder in a pot. Add palm sugar, a pinch of salt and water (optional). We don’t like our dessert too sweet so I thin it out. Stir until the palm sugar dissolves then turn off the heat.

Mix the mash mung beans with glutinous rice flour. If you want to sweeten the dough you can add granulated sugar. Pour warm water a little at a time and start forming a dough. You should not use more than 1/3 cup of water.

  • As you form the dough use your hands and palm to knead the dough until soften (figure 1).
  • Once the dough is form divide and roll it out like sausage with the palms of your hands. Then use a knife to mark about ½ inch a part. This serves as a guide so your dumplings are of equal size (figure 2).
  • Now comes the fun part. Grab the dough by the marking and start forming a ball. If the dough cracks you can dip your fingers in warm water and press it. Make about 50 dime size ball and set aside (figure 3).
  • In a pot of boiling water drop the dumplings in batches. Don’t overcrowd them. It will float to the top when it is cook. Remove them from the boiling water and add to the coconut syrup. This will prevent them from sticking together (figure 4).

Once all dumplings is in the syrup add the reserve 1 cup of coconut milk and a couple drops of vanilla extract. Turn the heat back up and bring to a boil then simmer for 2-3 minutes.

Wait until cool before serving. Sprinkle some toasted sesame seed when serving.

Sweet Jackfruit Seed

Sweet Jackfruit Seeds

Sweet Jackfruit Seeds

The shape of this dessert resembles a jackfruit seed although there is no trace of the actual jackfruit flesh or seeds used in this recipe. I love this dessert for it’s appearance and taste. Although coconut milk and sugar was added to this dessert it was not too sweet. Perhaps the mung beans themselves has some sort natural salt in them that balance it all out which is why I love this desert.In addition because it’s a dry type of a dessert (like a piece of cookie) I can enjoy it for days. It taste really good when I store it in the fridge. Two or three pieces with a cup of hot coffee, now that’s breakfast! 😀

Mung bean is one of my favorite dessert ingredients. So far these are the desserts that I enjoy which contains mung beans – Sweet Rice Dumplings stuffed with Mung Bean in Ginger Syrup, Sesame Balls stuffed Mung Beans, and the Vietnamese Three (3) Color Drink. I will try to see what other recipes uses this ingredient so I can try to make it. :)

Here is my take on Sweet Jackfruit Seed គ្រាប់ខ្នុរ.

The Making of Sweet Jackfruit Seeds

The Making of Sweet Jackfruit Seeds

Makes about 30 seeds

½ package (6 oz) peeled split mung bean
¾ cup coconut milk
¼ cup coconut cream powder
1/3 cup sugar
5 egg yolks
2 cups of water

Soak mung bean at least 4 hours (overnight is best). Drain and steam the mung beans until soften, about 30 minutes then set aside.

Mix together coconut milk, coconut cream and sugar. In a blender, transfer the steamed mung beans and add the sweet mixture. Blend until it’s smooth and creamy. If it get’s too thick you can had a little bit of water, slowly, just to get it moving again.

Next transfer the blended mung bean into a pan and turn it on to med-high heat. Stir until the paste dries up. You want to constantly stir it so that it does not burn. Time will vary depending on how much liquid was added to get the blender going. You can check by scooping about a teaspoon size and try to shape it. If it’s too soft it will be difficult to form.

Once the mung bean paste is ready allow it to cold before handling. Then scope up about a teaspoon of the paste and start to form a ball. Use both of your palms to roll it into a ball. To get the oblong shape take your thumb and index finger and squeeze the side of the mung bean ball. It will puff up and you will want to turn it 90 degrees and do the same. Shape it up until it resembles the shape of a jackfruit seed, set aside.

Prepare the syrup by bringing water and sugar to a boil , simmer for about 20 minutes and turn off the heat. In a separate bowl whisk the 5 egg yolks together. Drop the shaped mung beans in batches. Then coat them with the egg yolk. Transfer them into the syrup and bring the syrup back to a boil and cook until the yolks are set. Remove to a serving plate.

Like mentioned this dessert is also good cold or at room temperate. When cold the mung bean hardens up into a cookie like texture but the outer layer is still soft and smooth. I like it a lot. Sometime after lunch or dinner I would pull out 2-3 seeds and have it as a dessert.

Tapioca Pearl in Coconut Milk

Tapioca Pearls in Coconut Milk


1 cup large tapioca pearls in assorted colors
8 cups of water
1 can coconut milk (14oz)
1/3 cup sugar
a pinch of salt
a couple drops of vanilla extract

Bring 7 cups of water to a boil and slowly add tapioca pearls. Once they float up reduce heat to med-low and simmer covered for about 5 minutes.

Meanwhile, in another pot bring 1 cup of water, sugar, coconut milk and salt to a boil and then reduce to low heat until sauce thickens. Once tapioca pearls are cooked, strained and add the pears to the coconut sauce. Add vanilla extract, stir and turn the heat off.

Allow about 10 minutes to cool before serving.

Corn & Tapioca Pearl in Coconut Milk

Corn & Tapioca Pearl with Coconut Milk

Corn & Tapioca Pearl with Coconut Milk

Now that fresh corn is in season it is a perfect time for me to treat myself to sweet dessert featuring Corn & Tapioca Pearl in Coconut Milk known in Cambodian as បង្អែមបបរពត (Baw Baw Pot). You can actually substitute corn with banana, taro, or even beans. I prefer my dessert to not be too sweet and rather allow the natural sweetness from the corn to come through therefore adjust the amount of sugar, tapioca pearls or even coconut according to your taste.

Corn & Tapioca Pearl with Coconut Milk Ingredients

Corn & Tapioca Pearl with Coconut Milk Ingredients

3 corn on a cob, slice kernel off
1 ½ cup water
3 tablespoons tapioca pearl (small size)
1 can coconut milk (13 oz)
1/3 cup sugar
½ teaspoon salt
½ teaspoon pure vanilla extract

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. Larger tapioca will take longer to cook.

Add the remainder ingredients and cook for about 5-7 minutes stirring. Then simmer low until the sauce thickens. Taste and adjust the sweetness to your preference.

Serve warm or cold.

Tip: If you want a more thicker sauce store it in the fridge for several hours.

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