This is a Cambodian recipe that I’ve learned from a Cambodian-American friend of mine. I’ll even eat it for breakfast! It’s delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
O.K. ……. I usualy dont post recipes, I have not tried! ……………..BUT this looked really interesting! I was looking for some pumpkin recipes and found this recipe on the A.B.C site, This recipe, looked so different, I thought I would post it for all to see and to try myself very soon! The recipe suggests that it is perfect with chocolate sauce or vanilla ice cream. Well I will find out soon enough! Meanwhile maybe it has aroused your interest also! lol
This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook. Preparation time includes neither the time needed for the yogurt to strain nor the time for the finished pie to chill.
This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook. Preparation time does not include the 8 hours or more for the yogurt to be strained.
I haven’t tried this yet, but it should be very delicious and fragrant. I think I will use individual custard cups and or course reduce the steaming time.
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