Best 6 Cambodian Coconut Custard Recipes
Cambodian coconut custard, also known as "Khanom Phte", is a delectable and creamy dessert that captivates taste buds with its rich, coconutty flavor and velvety texture. Originating from the vibrant culinary landscape of Cambodia, this dessert holds a special place in the hearts of locals and food enthusiasts alike. The harmonious blend of coconut milk, sugar, rice flour, and eggs creates a symphony of flavors and textures that makes Khanom Phte an irresistible treat. Whether served chilled or at room temperature, this delightful custard is sure to become a favorite among those who appreciate the delicate balance of sweetness and coconut in a dessert.
Here are our top 6 tried and tested recipes!
CAMBODIAN TAPIOCA-BANANA PUDDING
This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
Provided by rocketD
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over.
- Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
- When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
- Cool to room temperature or slightly warmer. Stir again before serving.
Nutrition Facts : Calories 253 calories, Carbohydrate 51.2 g, Fat 6.4 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 110 mg, Sugar 29.1 g
CAMBODIAN COCONUT CUSTARD
I haven't tried this yet, but it should be very delicious and fragrant. I think I will use individual custard cups and or course reduce the steaming time.
Provided by Pesto lover
Categories Dessert
Time 33m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients well and place in a bowl in a preheated steamer. Steam for 30 minutes or until set. Refrigerate and serve cold.
Nutrition Facts : Calories 611.3, Fat 17.6, SaturatedFat 13.8, Cholesterol 186, Sodium 487.7, Carbohydrate 109, Fiber 0.2, Sugar 107.4, Protein 7.2
COCADA (COCONUT CUSTARD)
I haven't had the chance to try this yet. I wanted to post it here for safekeeping. I'm hoping it is the coconut custard recipe that I have been searching for.
Provided by Crafty Lady 13
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In uncovered 2-quart saucepan simmer sugar, water and cinnamon for 10 minutes. Strain; discard cinnamon pieces. Add coconut; cook, uncovered, about 5 minutes or until syrup is nearly absorbed, stirring frequently.
- Stir in 2 1/2 cups of the milk; cook until mixture is hot. In bowl beat eggs with remaining 1/2 cup milk. Stir about 1 cup of the hot mixture into egg mixture; return to saucepan. Cook and stir until mixture thickens slightly but does not boil. Stir in vanilla.
- Pour into a 1-1/2 quart bowl or individual serving dishes; chill.
- Top with whipped cream and garnish with almonds, if desired.
Nutrition Facts : Calories 553.2, Fat 31.8, SaturatedFat 20.1, Cholesterol 200.1, Sodium 135.4, Carbohydrate 62, Fiber 0.5, Sugar 55.6, Protein 7.8
COCONUT CUSTARD
Make and share this Coconut Custard recipe from Food.com.
Provided by Galley Wench
Categories Dessert
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Beat coconut milk, eggs and sugar together until sugar dissolves and mixture is well blended.
- Sieve through cheesecloth so mixture is fine and smooth.
- Pour into serving bowl (individual bowls if preferred).
- Place serving bowl inside steamer.
- Steam until firm - time varies depending serving size.
Nutrition Facts : Calories 624.7, Fat 36.2, SaturatedFat 26.4, Cholesterol 423, Sodium 214, Carbohydrate 63.1, Fiber 3.3, Sugar 59.8, Protein 16.6
CAMBODIAN PINEAPPLE CUSTARD (NUM CRèME MA-NOR)
A simple, refreshing dessert from Cambodia. The author notes that many people do not have an oven, and cook the custard in a steamer until it sets. From khmerkromrecipes.com
Provided by Random Rachel
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre heat oven to 350* F.
- Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth.
- Pour mixture into small greased custard bowls and place on a baking sheet with a rim. Pour hot water in baking sheet so the custard bowls have water 1/3 of the way up their sides.
- Bake for an hour or until a knife comes out clean.
- Cool completely and refrigerate until ready to serve. Unmold onto plates and serve cold - I think it would be pretty to serve with fresh fruit and mint as a garnish.
OLD-FASHIONED COCONUT CUSTARD
This recipe came from a friend who worked for a period at a well known regional restaurant in Qld known as Weis'. This makes one of the smoothest, creamiest baked custards that I've ever had the privilege of tasting. All those eggs can make it a bit 'eggy' you may be able to eliminate this with the addition of a little cream cheese as used in some flans. Otherwise, modify the recipe maybe use one less egg or use 4 whole eggs 1 yolk etc. I still love this custard...don't let that put you off trying it...plz. Cooking time is a suggestion only.
Provided by mb.read
Categories Dessert
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk and sugar in pan, stir over heat until sugar is dissolved.
- Place egg and cream in a bowl, beat, add condensed milk and warm milk mixture.
- Pour into greased ovenproof dish (8 cup)and sprinkle with coconut.
- Place baking dish with enough hot water to come half-way up the sides of the dish.
- Bake in a moderate oven/180°C until set.
Nutrition Facts : Calories 792.4, Fat 47.2, SaturatedFat 30.8, Cholesterol 327.1, Sodium 270.4, Carbohydrate 76.5, Fiber 2.8, Sugar 65.2, Protein 19.9
Tips:
- Choose fresh coconut: Use mature coconuts with a firm outer shell and plenty of coconut water inside. Fresh coconut will give your custard a richer flavor and creamier texture.
- Grate the coconut finely: Finely grated coconut will dissolve more easily into the custard and give it a smoother texture. You can use a food processor or a box grater to grate the coconut.
- Use full-fat coconut milk: Full-fat coconut milk will give your custard a richer flavor and creamier texture. You can find full-fat coconut milk in cans at most grocery stores.
- Don't overcook the custard: Overcooked custard will be grainy and rubbery. Cook the custard over medium heat, stirring constantly, until it has thickened and coats the back of a spoon.
- Chill the custard before serving: Chilled custard will be firmer and more flavorful. Chill the custard for at least 2 hours before serving.
Conclusion:
Cambodian coconut custard is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, rich coconut flavor, and delicate sweetness, this custard is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Cambodian coconut custard a try. You won't be disappointed.
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