By: Gabi Yetter
In Cambodia, dessert is an important part of any occasion since the culture calls for the combination of all flavors in meals. Tong Deng is a tasty mixture of sticky coconut and palm sugar with the crunchy nuttiness of yellow beans on top.
It is a traditional Cambodian dessert that tends to be made mostly by elderly Cambodian women nowadays as the younger generation find it a little time-consuming for their lifestyles.
However, I recently made this sweet confection and found it to be worth the time (which, in all honesty, was probably no more than 30 – 40 minutes) and an impressive way to show off your Asian cooking skills.
Tong Deng Recipe
125g glutinous rice flour
125g grated coconut
75g palm sugar (or white sugar)
Yellow beans, toasted until golden
100 ml water
How to make Tong Deng
- Boil a pan of water.
- Mix flour in a bowl and combine it with enough hot water to form a firm, slightly damp dough.
- Pull off a piece of dough (about 1 tablespoon) and roll it into a small ball. Flatten it in the palm of your hand so that it is about 4” round and about ½” thick.
- Drop these little dough “pancakes” into the pan of boiling water and let them cook for a few minutes, until they float to the top.
- Remove them with a slotted spoon and drop them in a bowl of cold water to cool. Take them out of the bowl and leave them to dry.
- In the meantime, mix grated coconut with sugar in a pan and heat, stirring constantly to combine.
- In a separate pan, toast the yellow beans until they are golden brown and give off a nutty aroma.
- Place the dough “pancakes” in a bowl, cover them with the coconut mixture and mix everything together, gently, taking care not to break the pancakes.
- Arrange several pancakes on a plate and sprinkle with the toasted yellow beans.