10+ Most Popular Cambodia Desserts

About Cambodian Desserts 

If you visit Cambodia and enjoy the Khmer desserts, you will realize that most of them taste sweet.

Cambodia's culinary culture is deeply influenced by China and India. Foreign cultural flows combined with national identity create the uniqueness of each dish.

The paradise of the best desserts in Cambodia is always colorful and has a strange attraction for anyone, especially those who love food. If you are bored with salty dishes, or street food, let's discover fabulous desserts from all over Cambodia!

10+ Most Popular Cambodian Desserts

1. Cha Houy Teuk (Sweet Jelly)

Young people in Phnom Penh often gather on the sidewalks to enjoy Khmer jelly tea, and Cha Houy Teuk is also a popular sweet treat for them. This dish has a relatively simple way of making and an affordable price. With only about US $0.20, visitors can immediately enjoy this delicious jelly.

Cha Houy Teuk

Flavor

It has a unique and irresistible taste, not only encapsulated in words such as the sweet aroma of coconut water, the suppleness of sticky rice, and the crunchiness of jelly.

Ingredient 

• Sticky rice or sago
• Coconut
• Seaweed jelly
• Other ingredients like taro, red beans, pumpkin, jackfruit, etc.

How To Cook

1. Cook glutinous rice or sorghum, cover with coconut milk, and add other ingredients like pumpkin, taro, red beans, and jackfruit. But the most impressive thing in the bowl is the jelly pieces (a binder derived from seaweed), so it is very safe for health and has many different colors such as red, blue, yellow, pink, etc.
2. Cambodians will mix the jelly powder with sugar to create jelly, then boil and stir them until the jelly water turns clear.
3. Then, they will pour into molds of different shapes and sizes and color them with other juices.

Where To Eat Cha Houy Teuk?

• Places: On the streets of Cambodia's provinces

• • Smile Restaurant: No.6, Street 7 Riverside, Kampong Cham
  • Moon River Restaurant: Riverside Road, Rue Pasteur 3rd Village, Sangkat Vealvong, Kampong Cham 

• Price: About US $0.20

2. Num Chak Kachan (Khmer Layer Cake)

Num Chak Kachan, with various designs and colors, is traditionally served during Buddhist holidays. On this holiday, you will find Num Chak Kachan dishes sold throughout the loincloths.

Num Chak Kachan

Flavor

This is a delicious dessert in Cambodia with a soft, smooth, and easy-to-eat texture. Besides, it also has the characteristic aroma of coconut and many particular scents, so it is desirable.

The dish is very suitable for summer and helps you have more energy to discover exciting things in the kingdom of Cambodia.

Ingredients

• Rice flour
• Tapioca flour
• Water
• Coconut cream
• Palm sugar
• Red or green food coloring
• Grated coconut for garnish
• Pinch of salt

How To Cook

1. Mix rice flour with water, coconut milk, salt, and jaggery.
2. Prepare a separate bowl and pour the top half of the mixture into the bowl.
3. Put food coloring in another bowl.
4. Pour the colorless mixture into a flat-bottomed dish and steam until it hardens.
5. Pour a layer of the colored mixture over the steamed portion. Reheat for about five minutes.
6. Repeat the process several times, and add more layers to the traditional Cambodian Num Chak Kachan steamed portions which usually have 4 to 5 layers.
7. Steam the cake for about 40 minutes until the cake is cooked and set.
8. Cool, garnish with grated coconut, and cut into pieces.

Where To Eat Num Chak Kachan

• Places:
  • Jaan Bai Restaurant: Corner 2 Street and 1 1/2 Street Near Psar Nat, Battambang
  • Kabbas Restaurant: #48Eo, Street 172 Chey Chomneas, Daun Penh, Phnom Penh

• Price: About US $0.40

3. Nom Plae Ai (Sticky Rice Sweet Balls)

Nom Plae Ai is known as a sticky rice sphere with sugar candy dental filling. The cake is made right into small smooth rice spheres with jaggery. It is unique and pleasant for sugar enthusiasts.

According to Khmer legend, Nom Plae Ai is additionally called “kill husband cake”. The story is about a newlywed couple. To surprise the husband when he got home from work, the bride had prepared these sweet delights which were still hot off the pan. As soon as the thrilled husband saw them, he grabbed and shallowed everything. His throat was choked by the extremely hot cakes with the sticky texture, and then he passed away.

Nonetheless, the practice has confirmed that there is no risk of serving Nom Plae Ai in real life.

Num Plae Ai

Flavor

Because Nom Plae Ai is made from finely ground rice flour with sugar, white, flexible, and combined with palm-flavored caramel, you will feel the characteristic sweet taste when you eat it. 

Ingredients

• Sticky rice flour
• Palm sugar candy
• Young grated coconut

How To Cook

1. Mix the glutinous rice with about 100 ml of water; then, the dough turns into a flexible type that we can shape right into any shape. 
2. Roll the sphere right into rounds with a diameter of around 1.5 centimeters; then, add the sugar cubes to the rounds as a filling.
3. Prepare a pot of boiling water over medium warmth. Place the cake balls in the pot, and boil up until the spheres drift. 
4. Take it out and place it in another bowl of cold water, then let it drain through pipes.
5. Nom Plae Ai is usually wrapped in a banana fallen leaf bundle that looks good. Each pack has 5-7 tablets; the top is young grated coconut.

Where To Eat Nom Plae Ai Cambodia?

• Places
  • Samnang Kitchen Restaurant: 155, Toul Tom Poung Market, Phnom Penh.
  • Orussey Market in Oknha Tep Phan Street, Phnom Penh.

• Price: About $0.40

4. Nom Akor (Steamed Rice Cake)

Nom AKor (Steamed Rice Cake) is a standard Cambodian treat that has actually been around for decades. This is also a Khmer dessert that vacationers enjoy each time they visit this country.

Nom Akor

Flavor

The sweet taste and the aroma of coconut make the entire bite extra worth trying. Nom Akor has a bounce, and it's thick and soft when you bite. A guaranteed must-try as well as a special dessert from this country!

Ingredients:

• Rice flour
• Yeast
• Corn starch
• Sugar
• Salt
• Coconut milk 
• Warm water
• Shredded coconut

How To Cook

The method of making this cake is not complicated. After mixing the dough and dental filling, you will heavily steam each part in small mugs to produce a round shape and then drizzle with condensed coconut milk to improve the scent and taste.

Where To Eat Nom AKor?

• Places:
  • Khmer Delight Restaurant: 119, Battambang
  • DID - Dine in the Dark Restaurant: 126, Street 19 Cross streets 154 & 172, Phnom Penh

• Price: US $1.21

5. Nom Korng (Cambodian Donuts)

Nom Korng is the type of donut many people choose to buy for breakfast. Sold in Cambodian markets, this type of cake is made from rice flour, sweetened with jaggery, and sprinkled with sesame seeds. Although donuts are found worldwide, Nom Korng seems to be made without much influence from the outside, so it retains its own character in Cambodian culinary culture.

Nom Korng

Flavor

When enjoying this cake, you will feel something mouth-watering, like a donut with a soft, chewy middle and a crispy outside. At the same time, this cake is also suitable for those who prefer sweeter because of the sugar glaze on the cake.

Ingredients

• Glutinous rice flour
• Rice flour
• Coconut milk
• Salt
• palm sugar melted
• Glaze
• Palm sugar
• Water
• Sesame seeds

How To Cook

1. Mix flour, salt, and coconut milk together until this combines into a smooth dough.
2. Incubate the dough for 60 minutes for the dough to rise.
3. Shape the tempered dough by taking palm-sized portions and rolling it into a sausage shape about 1½ cm thick, then facing the ends together.
4. Fry until golden brown.
5. In a separate pan, combine palm sugar and water over low heat until completely dissolved, then add sesame seeds.
6. Use tongs to dip one side of each donut into the sugar glaze you just created.
7. Place each on a rack to let the cake cool.

Where To Eat Nom Korng?

• Places: You can find it in many provinces of Cambodia, for example:
  • Cuisine Wat Damnak Siem Reap Restaurant: Between Psa Dey Hoy market and Angkor High School Wat Damnak village, Sala Kamreuk Commune, Siem Reap
  • Heritage Restaurant: Wat Polangka Heritage Suites Hotel, Siem Reap

• Price: US $0.20/piece

6. Sankhya Lapov (Pumpkin Custard)

Another delicious Cambodian dessert is the pumpkin flan Sankhya Lapov. Served after lunch and dinner, it is made by stuffing custard cream inside a pumpkin and steaming it. In addition to the time after the meal, people also eat this dish on special occasions.

Sankhya Lapov

Flavor

This dessert, which contains steaming custard inside a squash, is one of the most preferred treats in the nation. When cutting it into small pieces, the yellow custard layer exists within the orange flesh creating a stunning look. The squash becomes soft and wonderful, and also the peel is edible.

Ingredients

• Kabocha squash or small pumpkin, about 10-14 inches in diameter
• Large eggs
• 3 tbsp granulated white sugar
• 1 can coconut cream (13.5 oz)
• 3 tbsp palm sugar paste or granulated brown sugar
• 1/2 tsp salt

How To Cook

1. Select moderately young pumpkins, wash and pat dry. Use a sharp knife to cut the top of the squash about 3 inches in diameter, in a simple decorative or circular shape.
2. Scoop out the seeds and membranes of the squash and pat dry.
3. Mix eggs, sugar, coconut cream, and salt in a pan over low heat.
4. Pour the mixture into the pumpkins that have been seeded and filmed.
5. Put the squash in the steamer and steam for about 1 hour until the squash is tender.
6. Let cool completely while custard fully solidifies, at least 45 minutes.
7. When eating, you should cut the squash into pieces.

Where To Eat Sankhya Lapov?

• Places:
  • Embassy Restaurant: King's Road Angkor Village Across the Old Market Bridge, Siem Reap
  • One More Restaurant (Toul Kork): One More Toul Kork: #37, Street 315 Sangkat Beoung Kak 1, Khan Toul Kork, Phnom Penh

• Price: About US $0.80/piece

7. Nom Lort (Cambodian Pandan Coconut Dessert)

Nom Lort is such a popular dessert in Cambodia that you can see it on the menu of any restaurant today. This dish is very popular with those who like sweets with the characteristic taste of pandan leaves.

Nom Lort

Flavor

This Khmer dessert has a characteristic green color and unique aroma from pandan leaf extract. You will also feel the sweetness of jaggery and coconut milk when enjoying Nom Lort.

Ingredients

• 2 cups of chopped Pandan Leaves
• Rice flour
• 1 tbsp White Lime
• 8 cups of water
• Sugar Sauce
• 1/8 tsp salt
• 1 cup of water
• 100g Palm Sugar

How To Cook

1. You need to cook rice flour with water, pandan leaf juice, and white lime until you get a paste.
2. The resulting pudding-like mixture will be pressed through a strainer.
3. Put the above mixture in a bowl and cover it with the jaggery and coconut milk to enjoy.

Where To Eat Nom Lort?

• Places:
  • Joe & Boy Restaurant: 6 National Highway In the center of the city opposite the gas station., Koh Kong
  • Damnak Lounge Fine Dining: 6 Road Kruos Village,1st floor of Lotus Blanc Resort, Siem Reap 

• Price: About US $0.80/bowl

8. Tub Tim Grob

Tub Tim Grob is also a favorite Khmer dessert in Cambodia. You can find this dish on every street or on the menu of most restaurants.

Tub Tim Grob

Flavor

The main ingredient of this sweet treat is crispy chestnuts wrapped in red-dyed tapioca starch, which looks like beautiful rubies mixed in cold coconut milk. The fatty taste of coconut milk, adding the sweetness and aroma of chestnuts, will surely conquer you.

Ingredients

• 3 cups or about 675 milliliters of coconut cream
• 3 pandan leaves, bruised
• 1 pinch of salt
• 2 cups of sugar
• 3 cups of diced water chestnut
• 2 cups of tapioca flour
• 1 teaspoon of liquid red food color
• 1 teaspoon of water

How To Cook

* Coconut syrup

1. Place the shredded coconut cream and pandan leaves in a saucepan then place over low heat.
2. Add salt with sugar and stir until they are completely dissolved.
3. Let simmer and remove heat. Set aside to cool.

* Red rubies/Tub Tim Krob

1. Put the chestnuts in a large bowl and mix the red food coloring with the water; incubate for 10 minutes.
2. Meanwhile, boil about 3 cups of water.
3. While waiting for the water chestnuts to absorb the water, you need to place the tapioca flour in another large bowl.
4. Add the chestnuts to the tapioca and mix well, ensuring all sides are evenly coated.
5. Use a slotted spoon to sift and remove excess flour on the chestnuts. Do not use a flour sieve in this step, as the holes are too small to remove any lumps.
6. Cook chestnuts in a pot of boiling water until they're cooked and bubbly.
7. Prepare a large bowl of ice or cold water.
8. Put the cooked chestnuts in a bowl of iced water.
9. Ladle a tablespoon of rubies into a bowl, and add jackfruit or young copra if using. Top with syrup and a few tablespoons of coconut milk. Add ice, stir until really cold and enjoy!

Where To Eat Tub Tim Krob?

• Place:
  • Sokkhak River Lounge: Pokambor Avenue Around Old Market Area, Siem Reap
  • Sambo - Khmer & Thai Restaurant: Wat Damnak Located At The Rear Entrance Of Art Centre Night Market, Siem Reap

• Price: About US $2.82

9. Banh Ja'neuk (Khmer Glutinous Rice Ball)

This is a famous Cambodian dessert with green bean filling. Banh Ja'neuk is usually made for special occasions by Cambodians.

Banh Ja'neuk

Flavor

When enjoying this dessert, you will feel the sweetness of jaggery. Ginger avoids the unsavory aroma, and also brings the fatty taste of coconut milk and toasted sesame seeds.

Ingredients

• 1/2 cup of glutinous rice flour/sweet rice flour
• 1/2 cup of boiling hot water
• 1/4 cup of palm sugar
• 1/8 - 1/4 white sugar
• 3 cups of coconut milk
• 1-inch piece of ginger
• Toasted Sesame Seeds
• Crushed Roasted Peanuts

How To Cook

1. Mix a cup of glutinous rice flour with a cup of boiling water until completely dissolved.
2. Knead the dough with your hands for about 3 minutes until the dough is smooth and nice.
3. Roll the dough into a thin log about 1 cm thick, and then cut the log into 1 cm pieces.
4. Put the dough balls into a bowl of dry glutinous rice flour, so they don't stick together.
5. Roll these dough balls into small balls.
6. Boil a pot of water large enough to cook the washed dough balls.
7. When the water boils, drop in the rice balls and stir well, so they don't stick together. Cook for about 3-5 minutes; usually, when they float to the top, it's done.
8. Once cooked, strain the rice balls and place them in cold water. Set aside until ready to eat.

Where To Eat Banh Ja'neuk?

• Places:
  • Eleven One Kitchen BKK1: Street 334, Phnom Penh
  • Brother Bong Cafe: Street 20, Krong Siem Reap

• Price: About US $0.25

10. Num Ansom Chek (Rolled Banana Cake)

These sticky rice cakes wrapped in banana leaves are the symbol of Cambodia. Even in 2015, the Cambodian government made a giant cake weighing more than 4 tons and displayed it in front of Angkor Wat to win a place in the Guinness Book of World Records.

Num Ansom Chek

Flavor

Ansom check is a typical Cambodian sticky rice dish in every Khmer New Year. You will see the aroma of sticky rice and the sweet taste of red bean paste. In addition, these cakes can also have a sweet taste because they are made from jaggery.

Ingredients

• 3 ripe bananas
• 1 ripe mango (optional)
• 1 - 1/2 cups sweet glutinous rice, soaked for at least 6 hours or overnight
• 3/4 cup freshly grated coconut
• Salt, to taste
• Banana leaves, 6 of about 15cm x 20cm pieces

How To Cook

1. Rinse the soaked oyster sauce and mix the rice with grated coconut.
2. Preliminary processing of green bananas: peel and cut in half, and sprinkle a little salt on top to prevent bananas from darkening.
3. Place a small portion of the rice and coconut mixture on the banana leaf in a horizontal line along the longer side of the banana leaf.
4. Place half a banana in the center of the mixture and add strips of ripe mango if desired.
5. Add 1 layer of rice on top to make sure to cover all the filling.
6. Roll the banana leaves tightly around the rice and fold the edges of the leaves. Use wire to fix the rice block just rolled.
7. Repeat until all bananas have been wrapped.
8. Steam the rolls in a water bath for about 60 minutes. Once done, let it cool and enjoy it later.

Where to Eat Num Ansom Chek?

• Places:
  • Mealea Restaurant: #44B St. 240 Sothearos Blvd, Phnom Penh
  • Changkran Khmer Restaurant: Mondol 3 Village, Siem Reap 

• Price: About US $0.20

In general, through the delicious desserts that are popular and typical of Cambodian cuisine, you can discover a brand-new world of tropical fruits. Join the 6-day culinary tour in Cambodia to try the above Cambodian sweets if you want to get to know more about Khmer desserts.

If you have any further questions, kindly get in touch with us via our website. BestPrice Travel is always ready to assist you in having the finest possible experience in Cambodia.

Van Anh

(Image source: Internet)