Lapov Ktis is one of Cambodia’s simplest yet most comforting desserts. Kabocha pumpkin is gently simmered until it becomes tender; silky and rich in coconut cream with shiny little tapioca adding that fun spark in every bite.
To be honest, pumpkin has never been one of my favorite fruits—except when it’s prepared this way. Lapov Ktis has a delicate sweetness with the rich creaminess of coconut and a naturally nutty flavor. That nuttiness comes from the pumpkin itself, especially the dark green rind. It always amazes me how a rind that is so thick and hard to cut through becomes incredibly tender and flavorful after cooking. It also adds a pleasant contrast in texture to the soft, creamy flesh, making every bite a little different.
This dessert also brings back some of my fondest childhood memories. As a young girl, I loved helping my mother in the kitchen. My favorite job was scooping out the pumpkin seeds. We would soak them in a light salt brine, dry them in the sun, and roast them the next day for a delicious snack. Watching something so simple transform into another tasty treat was always satisfying, and it’s a memory I still cherish every time I make Lapov Ktis.
Ingredients
- 1/4 cup small tapioca pearls
- 1½ pounds kabocha pumpkin*
- 4 cups water
- 1/2 tsp salt
- 1 cup granulated sugar
- 13.5 fl oz coconut cream
Instructions
- Prepare Tapioca This step allows tapioca to expand properly. Place tapioca is a small bowl, add tap water, immediately transfer into a strainer and set aside.
- Prepare the Pumpkin Remove seeds and any scars on the rind, randomly shave off about 50% of the rind, and cut pumpkin into small triangle pieces (about 1" each side). A triangle shape allows more pumpkin flesh to dissolve into the sauce while cooking.
- Cook the Pumpkin Place the pumpkin pieces into a pot, add water and salt. Bring it to boil, then reduce heat to a simmer. Do not cover the pot. Continue simmering for about 8 minutes until the pumpkin is tender.
- Add Tapioca Using a fork, gently loosen the tapioca from the strainer into the simmering pumpkin. This helps the small tapioca to not clump together and cook properly. Stir and cook for about 3 minutes. At this point the tapioca pearls will not become completely translucent yet.
- Adding Sugar and Coconut Cream Add Sugar and stir until sugar is dissolved. Add coconut cream to the pot, gently stir, and bring it to softly boil. Turn off the stove.Let rest for at least 5 minutes before serving. This last step will allow the tapioca to completely cook and the sauce is thicken.
- Serving Serve hot, warm or cold, but my favorite is at warm when the tapioca is perfectly formed and the sauce thickens. Top with fresh jasmine flowers for that delicate and sweet fragrance.
Notes
“Portuguese sailors introduced kabocha to Japan in 1541, bringing it with them from Cambodia.”What a delightful surprise! It made me smile to think that this wonderful squash traveled from Cambodia to Japan centuries ago, became beloved there, and has now found its way back into a Cambodian kitchen. Welcome home, kabocha. You’ve been amazing everywhere you’ve gone. Selecting your Kabocha Pumpkin: This pumpkin is much sweeter than most, with a smooth texture and a deep green, tender rind packed with wonderful nutty flavor. The average kabocha pumpkins weigh around 4 pounds. It is better to get a 4 pound pumpkin and use only what you need for this recipe, rather than trying to find a 2 pound pumpkin. This way you have a better quality pumpkin to start with. * Options This dessert is also good with purple yam, sweet corn (thinly sliced). Checkout our Taro Tapioca Dessert for a variation of this recipe
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