“Delightful Amok Treasure – A Cambodian Vegetarian Dessert”

Allergens

Egg, Coconut

Ingredients

• 1. 2 cups fresh seasonal fruits (e.g., mango, papaya, banana) 2. 1 cup sweet potatoes, peeled and cubed 3. 1/4 cup palm sugar or brown sugar 4. 1 can (13.5 oz) coconut cream 5. 1 tsp salt 6. 1/4 tsp ground nutmeg 7. 1/4 tsp ground cinnamon 8. 1/2 tsp vanilla extract 9. 1 pie crust (store
• bought or homemade) 10. Egg wash (1 egg beaten with a splash of water)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cubed sweet potatoes, fruits, and palm sugar. Mix well to coat the ingredients evenly.
3. In a separate bowl, whisk together the coconut cream, salt, nutmeg, cinnamon, and vanilla extract until smooth.
4. Pour the spiced coconut cream over the fruit and sweet potato mixture, stirring gently to combine.
5. Roll out the pie crust to fit a 9 inch pie dish. Transfer the crust to the dish and trim any excess dough.
6. Pour the fruit and cream mixture into the prepared pie crust, ensuring an even distribution.
7. Brush the edge of the pie crust with egg wash and place in the preheated oven. Bake for 45 50 minutes, or until the crust is golden brown and the filling is bubbling.
8. Remove from the oven and let it cool slightly before serving.

Chef’s Insight

Choose ripe, seasonal fruits for optimal flavor and texture.

Notes

Adjust the sweetness according to personal preference by adding more or less palm sugar.