Make Your Own Khmer Pumpkin Cake
Simple ingredients, timeless tradition. Nom L'pov is a steamed Khmer pumpkin cake with a delicate sweetness and rich coconut flavor that's perfect for any occasion.
What you'll need:
300g Pumpkin, Peeled & cut in small chunks, 2 Eggs, 140 to 170g of Palm Sugar, 150ml of Coconut Milk, 100g Rice Flour, 30g Tapioca Flour, 1/2 tsp of Salt, 50 to 80g of Fresh Grated Coconut.
For Coconut Cream Topping: 200ml Coconut Milk, 1-2tbsp Sugar, 1/4 tsb Salt, 1 tsp Rice Flour, 2tbsp Water
How to make it:
Wash, Peel, Remove the Skin and Cut Pumpkin in small chunks. then Steam for 15-20mins (until very soft), once steamed, mash the pumpkin as smooth as possible. Add the Eggs, Palm Sugar (melted or dissolved), Coconut Milk to the Pumpkin Puree. Mix until smooth and Creamy. Stir in the Grated Coconut. mix it evenly. In a separate bowl, combine the Rice Flour, Tapioca Flour, Salt. then add into the Pumpkin Mix slowly. Stir until a thick, smooth batter forms. Let it rest for 10-15mins. Pour the Pumpkin Cake mix into small cakes mold (cupcake like or other) or on banana leaf and fold into a small rectangles. then Steam on Medium Heat for 25-35mins. The cake is ready when, Surface is firm, Toothpick comes out clean.
Coconut Cream Topping Instructions:
Heat up the Coconut Milk on Low Heat, add the White Sugar & a pinch of salt. On the side, mix the Rice Flour with a little water (to make slurry) Slowly add the slurry to the coconut while stirring. Cook until slightly thick, smooth & glossy.
Serve the Pumpkin Cake (Nom l'pov) warm or room temperature topped with the coconut cream.
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