lunaticsinge.com - Cambodian Cuisine Desserts

Banana Sesame Fritters - (Serves 4)

Ingredients:

5 heaping tablespoons rice flour

2 tablespoons sesame seeds

Pinch of salt

3 tablespoons of palm or dark brown sugar

3 eggs whites

1 1/4 cups coconut milk

3 slightly green bananas

oil, for deep frying

Plastic wrap

1. Combine the rice flour, sesame seeds, salt and sugar in a bowl and mix well. Add the eggs whites and mix to combine. Gradually add enough coconut milk to produce a thick pancake batter.

2. Peel one of the bananas and roll it up in the plastic sheet. Place it on a flat surface and press on it by using a heavy pan or a gratin dish to squash the banana until it is flattened, but be careful not to reduce it to a puree. Repeat for each banana.

3. Heat the oil over high heat in a wok or deep skillet. When the oil is hot, dip to of the bananas in the batter and then gently lower them into the oil. Deep-fry until crisp and golden then remove and drain on paper towels. Repeat until all the bananas are battered and fried then serve immediately.

Sweet Coconut Waffles - (Serves 4)

Ingredients:

2 eggs

1 1/2 cup rice flour

1/2 cup coconut milk

1/2 cup palm or dark brown sugar

Pinch of salt

1. Preheat and lightly grease a waffle iron

2. Break the eggs and separate the whites from the yolks. Combine the rice flour, coconut milk, sugar and egg yolks in a bowl then mix until just combined. Whisk the egg whites with the salt until stiff peaks form and fold gently into the waffle mixture.

3. Cook the waffles until they are golden brown and crisp.

Palm Sugar Pearls - (Serves 4)

Ingredients:

2 cups rice flour

Pinch of salt

1 cup palm or dark brown sugar

Warm water

4 tablespoons fresh grated or dried unsweetened coconut

1. Combine the rice flour and salt in a bowl and mix. Gradually add warm water and stir until the mixture has the consistency of modeling clay.

2. Take a small lump of it and spread it across your fingers to make a disc about 1 1/2 inch thick. Put 1/2 teaspoon of the sugar in the center and fold in the edges to completely cover the sugar. Trim any excess pastry and roll the "pearl" in your hands to make a perfect ball. Repeat until all the pastry has been filled and rolled.

3. Bring a large of water to a boil and gently lower the pastries into it. They are cooked when they rise to the surface. Remove with a slotted spoon and set aside to cool. Serve sprinkled with the grated coconut.

Sweet Soy Bean Cake with Coconut - (Serves 4)

Ingredients:

1 1/2 cups dried yellow soybeans

Pinch of salt

1/2 cup palm or dark brown sugar

1 cup coconut milk

1/2 cup freshly grated or dried unsweetened coconut

4 eggs, lightly beaten

1. Put the dried soybeans in a bowl and cover with cold water. Set the aside to soak for at least 3 hours. Drain the beans, put them in a saucepan and cover with fresh water. Bring to a boil and cook for 10 minutes. Drain and set the beans aside.

2. Combine the salt, sugar, coconut milk, grated coconut and the soybeans in a saucepan over medium heat and gently cook until the beans are soft, stirring constantly. Add the beaten eggs and pour the mixture into a round mold.

3. Preheat a steamer, and steam the cake for 20 minutes. Set aside to cool before serving.