បង្អែមគ្រាប់អំពិលបែបបូរាណរបស់ខ្មែរ [Tamarind Seed Dessert Recipe]

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is a cost-effective thickening agent.

Soak tamarind seeds in water for 2-3 hours until soft.

Remove the outer shells from the tamarind seeds and rinse the seeds.

Boil the tamarind seeds in fresh water for 30 minutes until tender.

Drain the seeds and mash them into a smooth paste.

In a saucepan, combine coconut milk, sugar, and salt over medium heat until sugar dissolves.

Add the tamarind seed paste to the coconut mixture and stir well.

In a small bowl, mix cornstarch with a little water to create a slurry.

Gradually add the cornstarch slurry to the coconut mixture, stirring continuously.

Cook for an additional 5-10 minutes until the mixture thickens.

Remove from heat and stir in vanilla extract and pandan leaves.

Pour the mixture into molds and let it cool to room temperature.

Refrigerate for at least 2 hours to set.

Unmold the dessert and serve chilled.

Cooking Techniques

Spice Level: