Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Ingredients for the filling:
- 2 cups of finely shredded coconut
- 1 cup of palm sugar
- 1/2 cup of water
- Ingredients for the wrapping:
- 2 cup sticky rice flour
- 1 cup of warm water
- Ingredients for the topping:
- 1 3/4 cups of coconut milk
- 1/2 cup rice flour
- 2 teaspoons of salt
Directions
The filling: mix the ingredients and cook them until it looks right.
The wrapping: mix the flour with warm water. Use your hands to beat it until it is well blended.
Make balls of 1/2 inch diameter before flattening it thin enough to wrap the filling ball.
The topping: Mix the ingredients and heat it at medium temperature.
Constantly stir it with spatula until it begins to set.
Put the wrapped ball in a small paper cake cup and top it with the topping.
Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.
Category:Cambodian Recipes
Category:Cambodian Desserts