Cambodian Cracked Maize Coconut Pudding

Be the first to rate

(No Ratings Yet)

Loading...

A humble countryside Khmer sweet porridge made from soaked cracked maize kernels simmered slowly in creamy coconut milk with palm sugar. Comforting and gently fragrant, it is traditionally served warm as an afternoon snack or a soothing after-dinner treat across Cambodia.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 18 gSaturated Fat
• 44 gCarbs
• 4 gFiber
• 18 gSugar
• 5 gProtein
• 160 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the sampao maize base

• 1 cup dried cracked maize kernels (sampao khor), rinsed
• 1/4 tsp baking soda
• 1 pandan leaf, knotted
• 4 cups cold water, for soaking

For the coconut pudding

• 4 cups full-fat canned coconut milk, shaken well
• 150 g palm sugar, finely chopped (or 1/3 cup packed dark brown sugar)
• 1/2 tsp fine sea salt
• 100 g taro root, peeled and diced into 1 cm cubes
• 1 tsp pure vanilla extract

For serving

• 3 tbsp toasted white sesame seeds
• 4 tsp thick coconut cream, warmed
• 1 tbsp toasted desiccated coconut
• Pinch of flaky sea salt

Directions

1. Rinse the cracked maize under cool running water, then place in a large bowl with the baking soda and cover with at least 3 inches of cold water; soak overnight (8 to 12 hours) until the grains are plump and tender.
2. Drain the soaked maize thoroughly and rinse once more, discarding the cloudy soaking liquid.
3. In a heavy-bottomed pot, combine the drained maize, pandan leaf, coconut milk, palm sugar, and sea salt; stir gently to dissolve the sugar and bring to a bare simmer over medium heat.
4. Reduce the heat to low and cook uncovered for 35 to 40 minutes, stirring every 5 to 7 minutes with a wooden spoon to prevent the milk from scorching on the bottom.
5. Add the diced taro and continue to simmer for another 18 to 22 minutes, until the maize is creamy-tender and the taro is just fork-tender; the mixture should look like a thick, glossy porridge.
6. Stir in the vanilla extract, then remove and discard the pandan leaf; taste and adjust salt or sweetness to your liking.
7. Ladle the warm pudding into four heatproof bowls, allowing it to settle and thicken slightly as it stands.
8. Top each bowl with a teaspoon of warm coconut cream, a generous sprinkle of toasted sesame seeds and desiccated coconut, and a tiny pinch of flaky sea salt.
9. Serve immediately while warm, or let cool to room temperature; the pudding thickens further as it sits, so loosen with a splash of warm coconut milk when reheating leftovers.

Cook’s Notes

• The cracked maize must be soaked overnight; if short on time, use a pressure cooker and reduce soaking to 4 hours, then cook the grains for 15 minutes before adding coconut milk.
• Palm sugar gives an authentic caramel-molasses depth; substitute jaggery, dark muscovado, or coconut sugar in a 1:1 ratio if unavailable.
• The pudding thickens considerably as it cools; loosen leftover portions with a splash of hot water or warm coconut milk when reheating over gentle heat.
• For a savory-sweet Cambodian twist, stir in 1 tablespoon of crispy fried shallots and a pinch of white pepper just before serving, mirroring street-vendor variations.
• Choose canned coconut milk with at least 60% coconut extract for a richer, less watery pudding; light coconut milk will yield a thinner result.

You might also like

Asian

Cambodian Pork and Vegetable Stew

Asian

Khmer-Style Grilled Fish with Green Mango Dipping Sauce

Desserts

Cambodian Coconut Sticky Rice with Mango

Asian

Cambodian Rice Noodles with Fragrant Fish Gravy