Elegant Cambodian Dessert: Mango Coconut Pudding Cake

Allergens

Eggs, Dairy

Ingredients

• 1 cup coconut milk
• 1/2 cup cane sugar
• 3 large egg yolks
• 4 ripe mangoes
• 1 cup all
• purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon vanilla extract
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch round cake pan and set aside.
2. In a small saucepan, combine coconut milk and cane sugar. Heat over medium heat until the sugar dissolves, stirring occasionally. Remove from heat and let it cool for a few minutes.
3. In a separate bowl, whisk together egg yolks. Slowly pour the coconut milk mixture into the egg yolks while continuously whisking to prevent curdling. Set aside.
4. Peel and dice 2 mangoes. In a large mixing bowl, combine flour, baking powder, salt, softened butter, and vanilla extract. Add half of the diced mangoes and mix until the batter forms. Pour the cooled coconut egg mixture into the batter and mix until smooth.
5. Pour the batter into the prepared cake pan. Slice the remaining 2 mangoes and arrange them on top of the batter, pressing gently to anchor them in place.
6. Bake for 35 40 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely before removing from the pan.
7. Once cooled, slice the cake into portions and serve with fresh mint leaves as garnish. Enjoy this luxurious Mango Coconut Pudding Cake!

Chef’s Insight

The key to this dessert is balancing the rich flavors and creamy textures while highlighting the vibrant colors of the mangoes. The perfect marriage of sweet, tangy, and velvety flavors will leave your guests craving more.

Notes

This recipe is a great way to showcase the flavors and textures of Cambodian cuisine while presenting a beautiful and photogenic dessert.