CAMBODIA: NOM PLAE AI
Husband killers” is an unpopular nickname given to one of the delicious sweetmeats made in Cambodia. There is an interesting speculation around this particular dish, nom plae ai (or num plae ai), a rice cake, also known as nom somlap pdey, meaning, dessert that kills husbands.
According to the Khmer fables, a newlywed wife wanted to surprise her husband with these sweet treats after he returned home from work. These rice cakes were just off the stove and the whole house was filled with delicious fragrance. The delighted husband gobbled everything as soon as he saw them. The super hot cakes along with a sticky texture choked his throat and he died. Hence the name – husband killers.
In the native language of Khmer, nom means cake. It is also used to refer to pastries and desserts. Nom plae ai are small dumplings made with glutinous rice flour and a juicy palm sugar filling in the center. These cooked dumplings are then generously coated in freshly grated coconut scrapings. A real coastal dessert with all the classical tropical ingredients – rice flour, coconut and palm sugar!
Ingredients
For the dough
Instructions
According to the Khmer fables, a newlywed wife wanted to surprise her husband with these sweet treats after he returned home from work. These rice cakes were just off the stove and the whole house was filled with delicious fragrance. The delighted husband gobbled everything as soon as he saw them. The super hot cakes along with a sticky texture choked his throat and he died. Hence the name – husband killers.
In the native language of Khmer, nom means cake. It is also used to refer to pastries and desserts. Nom plae ai are small dumplings made with glutinous rice flour and a juicy palm sugar filling in the center. These cooked dumplings are then generously coated in freshly grated coconut scrapings. A real coastal dessert with all the classical tropical ingredients – rice flour, coconut and palm sugar!
Ingredients
For the dough
- 3 cups glutinous rice flour
- 1 cup hot water (or more)
- For the stuffing and the top
- 4 oz. palm sugar , cut in small pieces
- 4 tablespoons water
- 4 cups grated coconut (dry or fresh)
- 5 tablespoons coconut oil
Instructions
- Place the palm sugar in a saucepan. Add the water.
- Bring to a boil and cook on medium/low heat until the sugar has melted completely.
- Discard the excess water if it has not been fully evaporated and mix until smooth and thick enough. Let stand for 3 minutes.
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- for full instruction please see : www.196flavors.com
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