Cambodian dessert receipt ( Banh Chanoeuk ).

There are two kinds of Banh Chanoeuk in Cambodia –  one is made from rice flour and other one from sago flour. Both have similar yummy taste.

1 package (14 oz) of Dried Mung Bean

1 package of Sesame Seeds (unroasted)

½ teaspoon of salt

1 bag (16 oz) of Glutinous (sweetened) Rice Flour

1 can (13.5 fl. Oz) of Coconut Cream (look for the dessert on the can to not mistake for coconut milk)

1 ½ cup of water

1 cup of sugar

3-6 shavings of fresh ginger (optional)

 RECIPE

First, make the dried mung beans wet in water around 2 hours, wash it again and again till the water is clear.

Boil with 2 ½ cup of water and keep simmer it around ten minutes.

Mix mash beans with ½ teaspoon of salt, then roll into ½ diameter balls and keep it aside.

Pour water and put the can of coconut cream in a pot and simmer it together, add 1 cup of sugar and ½ teaspoon salt.

Add fresh ginger shavings. Set it aside.

Put rice flour and pour 1 ½ cup of water into a bowl, then mix it together. Knead dough till consistent texture.

Pour water into a pot and boil it, when the water is boiling to place the dough around the filling.

Cover the mung bean ball with around ¼ to ½ thick dough. Boil this till float plus extra 5 minutes.

Prepare cold water to place the cooked dessert before serving.

For making topping we need roast sesame seeds with no oil in the pan for 2-3 minutes.

Stir it well and when they start popping means they are ready to turn of the heat.

Pound the seeds in a mortar and pestle.Add dessert with warm sauce and sprinkle the roasted sesame seeds .