How to make Nom Lort (Cambodian pandan flavored jello in a sugary coconut sauce)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and suitable for lactose intolerant individuals.

palm sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar retains some nutrients and has a lower glycemic index.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Lentils are a good protein source and often more accessible.

banana leaves

Use parchment paper if banana leaves are unavailable.

Chop 2 cups of pandan leaves and blend with water until smooth to extract pandan juice.

Prepare a solution with 1 tablespoon of white lime paste mixed in water and let it sit for a couple of hours.

Strain the white lime solution to use only the clear part.

Mix 1 cup of rice flour with 4 cups of pandan juice in a bowl.

Bring the rice flour and pandan juice mixture to the stove and cook until thickened, about 25-30 minutes.

Boil 1 cup of water with a pinch of salt and 10 oz of palm sugar to make the sauce.

Pour the thickened mixture into a steamer basket and strain it to remove excess moisture.

Let the mixture sit to cool and strain completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens