Name: Num Lot Cambodian Dessert
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: 1/2 cup of monk bean starch or water chestnut starch; 2 tablespoon of sugar; 1 2/3 cup of water; 1/4 teaspoon of pandan extract; green food coloring if needed.; 1 bowl of ice to press the paste into ice cold water; 1 package of Bot Banh Gio, it is steamed Pork cakes flour.; 2 tablespoon of Tapioca starch (use rice spoon not measuring spoon); 9 cups of water; 2 tablespoon of 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.; 2 ½ cup of sugar; 1 1/2 cup of water; 1 can of coconut cream; 1 tablespoon of Pandan flavoring

Num Lot Cambodian Dessert

Num Lot, a popular Cambodian dessert also enjoyed in Vietnam, is renowned for its ease of preparation and unique flavor. This treat involves using a potato ricer to press the Nom Lot mixture into ice-cold water, ensuring a refreshing and delightful end result. The recipe provides two variations, both incorporating the key ingredient of fresh Pandan for optimal flavor.

The first recipe calls for monk bean starch or water chestnut starch, sugar, water, pandan extract, and green food coloring if desired. The mixture is stirred and heated on the stove until it reaches a glue-like consistency. After whisking vigorously to achieve a translucent paste, the batter is pressed into ice-cold water using a potato ricer. The resulting cooled paste is then drained and set aside to be served later with coconut syrup.

The second recipe features Bot Banh Gio, a steamed pork cakes flour, tapioca starch, water, and Pandan flavoring essence or fresh Pandan leaves for a more authentic taste. This mixture is similarly heated until it transforms into a glue-like paste, and the process with the potato ricer and ice-cold water is repeated. The dessert is elevated with a sugar syrup made from sugar, water, coconut cream, and additional Pandan flavoring.

To serve, this Cambodian dessert is presented with the coconut syrup, providing a sweet and flavorful accompaniment. Whether enjoyed as a refreshing dessert on its own or paired with the coconut syrup, Num Lot is a delightful treat that captures the essence of Cambodian and Vietnamese culinary traditions.

First recipe

1/2 cup of monk bean starch or water chestnut starch
2 tablespoon of sugar
1 2/3 cup of water
1/4 teaspoon of pandan extract
green food coloring if needed.
1 bowl of ice to press the paste into ice cold water

Second Recipe

1 package of Bot Banh Gio, it is steamed Pork cakes flour.
2 tablespoon of Tapioca starch (use rice spoon not measuring spoon)
9 cups of water
2 tablespoon of 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 of water
1 can of coconut cream
1 tablespoon of Pandan flavoring

Directions to make Num Lot Cambodian Dessert

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.

Serve it as dessert

Thank you and enjoy it.

Related Recipe: Coconut Meringue Cookies Recipe