Khmer Tapioca & Mung Bean Dessert | A Sweet Cambodian Tradition

tapioca pearls

🥗Healthier: sago

💰Cheaper: rice flour

Sago is a lower-calorie alternative, while rice flour is more accessible.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat content, while evaporated milk is often more affordable.

Boil tapioca pearls until they turn into a jelly-like texture, stirring continuously to prevent sticking.

Set boiled tapioca pearls aside.

Chop pandan leaves and blend with water to extract juice and color.

Strain the pandan mixture to remove lumps.

Cook half of the tapioca pearls with pandan juice over low heat until thickened, then spread to cool.

Cook the other half of the tapioca pearls with coconut milk using the same method.

Soak mung beans for 30 minutes to 1 hour until softened, then cook until mashable.

Mash the mung beans and set aside to cool.

Make a dough with glutinous rice flour and water until it reaches Play-Doh consistency, then rest for 15 minutes.

Prepare syrup by boiling water, adding palm sugar and ginger, then coconut milk and a pinch of salt until thickened.

Roll out glutinous rice dough, add mung bean filling, and form into balls.

Boil the filled glutinous rice cakes until they float to the top, indicating they are ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens