Cambodian Coconut Sponge Cake
The Cambodian Coconut Sponge Cake is a beloved dessert in both Vietnam and Cambodia, known as Nom Patunko in Cambodia. It is typically served with fresh coconut flakes and toasted sesame seeds. The batter for this cake is made with rice flour, tapioca flour, water, yeast, salt, and baking powder. These ingredients are mixed together in a large bowl and left to rise for 2 hours.
For the coconut cream, a mixture of coconut cream, sugar, water, and vanilla extract is heated on low heat until the sugar is completely melted. This mixture is then set aside.
After the initial rise of the batter, the coconut cream is incorporated, and the batter is allowed to rise for an additional hour. The batter is then divided and food coloring is added to create vibrant pink, yellow, and green colors.
In a large steamer, water is brought to a boil and small oiled bowls are arranged inside. The bowls are left in the steamer for a few minutes to heat up, helping the cake rise better. The batter is then added to the bowls and steamed for approximately 15 minutes, the exact time depending on the size of the bowl.
Once the cakes are done, they are allowed to cool slightly before being removed from the bowls and placed on a serving tray. In Cambodia, the cake is traditionally served with fresh shredded coconut flakes and toasted sesame seeds. It pairs well with coffee or tea, although the author’s children prefer it with hot chocolate. This Cambodian Coconut Sponge Cake offers a delightful blend of flavors and textures, making it a cherished dessert in Cambodian and Vietnamese cuisine.
For the batter
|2 cups of rice flour
|1/4 cup of tapioca flour
|1 1/4 cup of water
|1 teaspoon of yeast
|1/2 teaspoon of 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 of coconut cream
|1 ½ cup of sugar
|1/4 cup of water
|1 teaspoon of vanilla extract
Directions to make Cambodian Coconut Sponge Cake
- 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
Serve with coffee or Tea, but my kids like it with hot chocolate
Related Recipe: Homemade Pineapple Upside-Down Cake
Serving Size: 2
Calories Per Serving: 1411