The Coconut and the Palm: A Guide to Cambodia's Sweetest Traditions

The Coconut and the Palm: A Guide to Cambodia's Sweetest Traditions

Chapter One: The Holy Trinity: Coconut, Palm Sugar, and Sticky Rice The world of traditional Cambodian desserts, known as bang-aem (បង្អែម), is a world of comforting, natural sweetness, a culinary tradition built on a foundation entirely different from that of the West. There is no flour, no butter, no great reliance on processed white sugar. Instead, the Khmer dessert kitchen is built upon a "holy trinity" of indigenous ingredients that define its unique flavors and textures: the rich, creamy milk of the coconut; the deep, smoky sweetness of palm sugar; and the hearty, chewy body of glutinous rice. To understand the beautiful and harmonious interplay of these three elements is to understand the very soul of Cambodian sweets. The Gift of the Coconut: Ktis Doung The coconut palm is often called the "tree of life" in Southeast Asia, and in the world of Khmer desserts, this is absolutely true. The coconut provides the essential richness, the fragrant aroma, and the lusci…