Cambodian
Sangkhya Lapov
“A silken custard nestled within pumpkin, sweetened by palm sugar and kissed by coconut milk.”
Medium1.5 hours
Where it comes from
This dessert traces back to the Tonle Sap region, where pumpkins thrive and coconut milk flows abundantly, embodying the natural sweetness of the land.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Cut the top off the pumpkin and remove seeds.
- 2
Mix coconut milk, eggs, palm sugar, salt, and vanilla in a bowl.
- 3
Pour the mixture into the hollowed pumpkin.
- 4
Steam the filled pumpkin until set.
- 5
Cool before slicing into wedges for serving.
