Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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Cambodian (Khmer) sweets overlap with those of neighboring Thailand and Vietnam, but often with a slight twist. Examples are sankya lapoh, custard steamed in squash or pumpkin; bobo samdaik ankoy, sticky rice and black bean pudding with coconut milk; and vavee, known as golden threads or angel hair. Kralan resembles the bamboo-steamed rice dishes of Laos and northeast Thailand: rice, red beans, coconut, coconut milk, and palm sugar are mixed and then stuffed into a hollow bamboo and steamed over a fire. Num treap is a cousin of the Burmese htamanei, cooked sticky rice flavored with sweetened coconut milk and topped with sesame seeds.