🇬🇧 Desserts: Sankhya Lapov (Cambodia)

Today I bring you a recipe from Cambodia called Sankhya Lapov. As the title denounces, it's sweet. Surprise your friends with this dessert at the next dinner with them at your house.

In the Khmer language, sankhya lapov translates to pumpkin custard.

Ingredients:

• 6 eggs
• 300g of coconut milk
• A bit of salt
• 300g of palm sugar
• Pandan leaves
• 2 kabocha squash

Directions:

1. Cut a square out of the top of the pumpkins, remove the seeds and clean with water.
2. In a bowl, mix the eggs, coconut milk, salt and padan leaves and mix well with your hands, squeezing the leaves.
3. Strain the mixture.
4. Pour the strained liquid inside the pumpkins.
5. Steam the pumpkins for 50 minutes. Let cool at room temperature.
6. Serve cold, cutting into slices like a pie.

Being a Westerner, I suggest bringing the whole pumpkins to the table and slicing them afterwards, to make an impact on people.

The naturally sweet flavour of kabocha squash pairs very well with desserts. I also like to puree (salty) them for bringing a nice colour to the dinner or lunch. Gnocchi made from kabocha are also very good.

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Nycka, the Nomad