This is a special Cambodian dessert dish we were served at Phnom Penh restaurant in Vancouver (they think I’m a famous local chef and always spend extra attention – it’s funny). This chewy, sweet dessert has a beautiful dark cherry flavour – not dissimilar to port really – and tingles on your tongue. It’s quite an experience. The ingredients and assembly are quite simple, but it takes some patience. Recipe
Posted by Mark Busse
Tags: Food
