Cambodian Coconut Sponge Cake is very popular in Vietnam and Cambodia, In Cambodia we call it Nom Patunko serve with fresh coconut flake and roasted sesame seeds.
Cambodian Coconut Sponge Cake
Cambodian Coconut Sponge Cake is very popular in Vietnam and Cambodia, In Cambodia we call it Nom Patunko serve with fresh coconut flake and roasted sesame seeds.
Course: CakeCuisine: ChineseDifficulty: Medium
Servings
2
servingsPrep time
30
minutesCooking time
30
minutesCalories
1411
kcalTotal time
1
hourFor the batter
2 cups rice flour
1/4 cup tapioca flour
1 1/4 cup water
1 teaspoon yeast
1/2 teaspoon salt
1 ½ teaspoon of baking powder
Mix everything together in a large bowl with let on let the batter rise for 2 hours
- For the Coconut Cream
3/4 cup coconut cream
1 ½ cup of sugar
1/4 cup water
1 teaspoon vanilla extract
Directions
- In a small sauce pan heat all the ingredients on low heat until the sugar melted
- Turn the heat down set aside.
- After 2 hours mix the coconut cream with the batter, mix it well and cover let it rise for the second time for 1 hour.
- After 1 hour divide the batter equally and add 2 drops of food coloring to each batter. The best color is pink, yellow and green.
- Using a large steamer boil the water and arrange 4 to 5 small bowls in the steamer (make sure you oil or spray the each small bowl so the batter won’t stick) Do not add the batter to the bowl yet let it boil for few minutes in the steamer so the cake rise better when the bowl is hot.
- Steam the cake for 15 minutes depend on how big the bowl is, repeat the remainder
- When the cake is done let it cool a bit then remove it from the bowl set it on the serving tray
- In Cambodia we server this cake with fresh shredded coconut flake with toasted sesame seeds
Recipe Video
Notes
- Serve with coffee or Tea, but my kids like it with hot chocolate
Nutrition Facts
- Total number of serves: 2
- Calories: 1411kcal
- Fat: 24g
- Saturated Fat: 20g
- Sodium: 605mg
- Carbohydrates: 296g
- Fiber: 6g
- Sugar: 154g
- Protein: 12g
