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
1
servings30
minutes40
minutes853
kcal1
hour10
minutesNum 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.
First recipe
1/2 cup monk bean starch or water chestnut starch
2 tablespoon sugar
1 2/3 cup water
1/4 teaspoon pandan extract
green food coloring if needed.
1 bowl ice to press the paste into ice cold water
- Second Recipe
1 package Bot Banh Gio, it is steamed Pork cakes flour.
2 tablespoon Tapioca starch (use rice spoon not measuring spoon)
9 cups water
2 tablespoon 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 ½ cup of sugar
1 1/2 cup water
1 can coconut cream
1 tablespoon 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.
Recipe Notes
- Serve it as dessert
Nutrition Facts
- Serving Size: 1g
- Calories: 853kcal
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 47mg
- Sodium: 97mg
- Carbohydrates: 86g
- Sugar: 46g
- Protein: 5g
Did you make this recipe?
Tag @cambodiarecipe on Instagram and hashtag it
Like this recipe?
Follow us @cambodiarecipe on Pinterest
Did you make this recipe?
Follow us on Facebook
