Here we provide you with some more delicious recipes of Cambodian cakes. These by the way are not dishes we make during cooking classes.
Those recipes are in our colourful recipe booklet, which you get when taking a course at the Cambodia Cooking Class. If you want to find out more about Khmer cooking, we have included a page with links to more Cambodian recipes.
Preheat oven at 160 degrees Celsius (325 degrees Fahrenheit). In a bowl, mix melted butter and sugar. Add eggs, one at a time with butter sugar. Mix well. Add vanilla, baking powder, salt and coconut milk.
Blend all purpose flour and shredded coconut.
Grease cake pan with butter and sprinkle some flour around the sides of the pan. Pour the cake batter into the pan and bake for 1 1/2 hour.
Remove from the oven and wait until the cake cools off before taking it out of the pan.
(Pictures of this dish on the top left of this page and at the bottom)
For the sweet sauce:
In a large bowl, mix ground shrimp, garlic, onions, soy sauce, fish sauce, sugar, paprika, black pepper and jicima. Mix well.
Add the eggwhite and the flour. Mix well, forming into small patties. Use a little flour to better handle the patties. Set aside.
Heat a frying pan to medium heat. Add oil. Pan fry shrimp patties in peanut oil until both sides are golden.
For the sauce, mix hot water and sugar until dissolved.
Then add lime juice, fish sauce, and chili peppers. Mix well and place in the refrigerator to cool.
Before serving, add some crushed peanuts on top.
(Picture of the Khmer shrimp patties to the right)
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