Portal
Most of Cambodian desserts are usually made from our garden. This sweet treat is inexpensive and is very delicious.
Ingredients
Directions
Using a non-stick pot. Put cooked pumpkin, cassava, jam, tarot and tapioca in the pot. Pour coconut milk and cook in medium heat.Stirs well.
When tapioca cooked, add sugar, salt and vanilla. Serve hot or warm with crushed peanut on top. NOTE:
The pumpkin, jam, taro root and cassava (yucca) in this recipe, were peeled, cubes and pumpkinseeds were removed before measured
Ingredients
- 2 Cups cooked pumpkin.
- 1 Cups cooked Jam. ( or Sweet potato)
- 1 Cups cooked Cassava ( yucca)
- 1 Cups cooked Taro root.
- 1 ½ Cup sugar.
- 1 Cup coconut milk. Prefer Chau Doc brand.
- ½ Teaspoon salt.
- ½ Teaspoon vanilla.
- 1 pack 3.5 oz dried tapioca. Soaked in hot water till soft. Drained.
- ¼ Cup unsalted roast peanut. Crushed.
Directions
Using a non-stick pot. Put cooked pumpkin, cassava, jam, tarot and tapioca in the pot. Pour coconut milk and cook in medium heat.Stirs well.
When tapioca cooked, add sugar, salt and vanilla. Serve hot or warm with crushed peanut on top. NOTE:
The pumpkin, jam, taro root and cassava (yucca) in this recipe, were peeled, cubes and pumpkinseeds were removed before measured
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