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.
|1/2 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.|
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
Serving Size: 1
Calories Per Serving: 853