The best local desserts in Cambodia are, literally, a smorgasbord of tapioca and coconut milk-infused creations.
With the popular Taro, pumpkin or sweet potato as a base, add some tapioca pearls, sago, red bean, corn, jackfruit and coconut milk, lots of sugar and maybe some iridescent jelly (tapioca sticks or worms) and you’ve got a fantastic Khmer dessert!
Local versions of this dessert can be found throughout the region. The sweet but not too sweet puddings are a nice way to finish off your evening meal.
Jaké Kh’tis (banana tapioca pudding) is one of the well-known dishes — a creamy concoction of coconut milk, tapioca pearls and banana, with perhaps a sprinkle of sesame seeds to finish it off.
Often the bowls of different flavored desserts will be laid out so you can see what you want, served for you in little bowls or for you to help yourself in mix-and-match style.
Tapioca, in whichever form it comes, is from cassava root. Originating in Brazil, it is now commonly grown throughout the tropical regions of Africa and Asia as well as widely throughout South America. Tapioca pearls, sticks and worms are the most common types found in Cambodia. They are opaque when dry and must be rehydrated to be eaten when they usually take on a clear appearance. Often they have color added — bright green or pink “spaghetti” is not uncommon on Khmer dessert selections.
WHERE TO FIND IT:
Check out Teuk Skor (sugar water) in Phnom Penh or Kim Heang Milkola Restaurant in Siem Reap. Most Khmer BBQ places with the self-serve buffet will also have self-serve desserts. Ask locals, check out street food stalls and local markets and you’ll find some of the sweetest treats, that are a little bit savory, too.
