01 Sunday Jan 2012

“Banh Chanoeuk” – my favorite Khmer dessert

A walk through any local market, or sometimes locally referred to as “Psar” or “Phsar”, will take you to a series of boutique shops and all kinds of food stalls.  Hardly seen as being sold by itself, this particular dessert makes its way among Khmer or Cambodia favorite desserts.  The texture and sweetness are just perfect.   A bite through the glutinous shell will pour out from inside a ball of yellow mung beans.  Often this dessert is emerged in a sweet ginger sugar sauce and sesame seeds.  Yum !!!  So don’t just pass by the opportunity to taste this well-known savory dessert.   A bowl of it will bring you to come back for more.

Ok, I did some research online and found couple recipes, but here is my short version of how to make Banh Chanoeuk.


There are two kinds of Banh Chanoeuk in Cambodia –  one is made from rice flour and other one from sago flour. Both have similar yummy taste.


1 package (14 oz) of Dried Mung Bean
1 package of Sesame Seeds (unroasted)
½ teaspoon of salt
1 bag (16 oz) of Glutinous (sweetened) Rice Flour
1 can (13.5 fl. Oz) of Coconut Cream (look for the dessert on the can to not mistake for coconut milk)
1 ½ cup of water
1 cup of sugar
3-6 shavings of fresh ginger (optional)


First, make the dried mung beans wet in water around 2 hours, wash it again and again till the water is clear.

Boil with 2 ½ cup of water and keep simmer it around ten minutes.
Mix mash beans with ½ teaspoon of salt, then roll into ½ diameter balls and keep it aside.
Pour water and put the can of coconut cream in a pot and simmer it together, add 1 cup of sugar and ½ teaspoon salt.
Add fresh ginger shavings. Set it aside.
Put rice flour and pour 1 ½ cup of water into a bowl, then mix it together. Knead dough till consistent texture.
Pour water into a pot and boil it, when the water is boiling to place the dough around the filling.
Cover the mung bean ball with around ¼ to ½ thick dough. Boil this till float plus extra 5 minutes.

Prepare cold water to place the cooked dessert before serving.
For making topping we need roast sesame seeds with no oil in the pan for 2-3 minutes.
Stir it well and when they start popping means they are ready to turn of the heat.
Pound the seeds in a mortar and pestle.
Add dessert with warm sauce and sprinkle the roasted sesame seeds when prepare to serve.