Num Lot Cambodian Dessert is easy to make and popular in Cambodia and Vietnamese. Use potato ricer to press Nom lot into ice cold water. I have 2 recipes for you. Fresh Pandan is best for flavoring Nom Lot.
Num Lot Cambodian Dessert
Num Lot Cambodian Dessert is easy to make and popular in Cambodia and Vietnamese. Use potato ricer to press Nom lot into ice cold water. I have 2 recipes for you. Fresh Pandan is best for flavoring Nom Lot.
1
servings30
minutes40
minutes853
kcal1
hour10
minutesFirst recipe
1/2 cup 1/2 monk bean starch or water chestnut starch
2 tablespoon 2 sugar
1 2/3 cup 1 2/3 water
1/4 teaspoon 1/4 pandan extract
green food coloring if needed.
1 bowl 1 ice to press the paste into ice cold water
- Second Recipe
1 package 1 Bot Banh Gio, it is steamed Pork cakes flour.
2 tablespoon 2 Tapioca starch (use rice spoon not measuring spoon)
9 cups 9 water
2 tablespoon 2 Pandan flavoring essence or fresh Pandan leave is the best (you need 2 T of juice from Pandan leave).
Food coloring, power or drop if needed to make it green.
- For the sugar syrup
2 2 ½ cup of sugar
1 1/2 cup 1 1/2 water
1 can 1 coconut cream
1 tablespoon 1 Pandan flavoring
Directions
- In a pot mix all the ingredients together until dissolve (not on the stove yet)
- Put pot on the stove on medium heat keep stirring until it is bubble and the batter turn to paste like glue.
- when it is thick like glue take it out and whisk vigorously till the batter is translucent paste.
- Spoon the batter into Potato Ricer and press into bucket of ice cold water so the paste will cool down quickly then drain in a basket and set it aside until you ready to serve with the coconut syrup.
Notes
- Serve it as dessert
Nutrition Facts
- Serving Size: 1g
- Calories: 853kcal
- Carbohydrates: 86g
- Protein: 5g
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 47mg
- Sodium: 97mg
- Sugar: 46g
