Lapov Ktis (Cambodian Pumpkin in Creamy Tapioca Sauce)
Lapov Ktis (Cambodian Pumpkin in Creamy Tapioca Sauce)
Servings: 8
Cost: $5
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
Historical Fun Fact: One day at Angkor Chef, a gentleman enjoying our Lapov Ktis asked me, "What kind of pumpkin do you use for this dessert?"
When I told him it was kabocha squash, he laughed and said, "You should call it Cambodian pumpkin, not kabocha."
He went on to explain that kabocha is derived from the word for Cambodia. I have to admit, I thought he was making quite a leap because the words only sounded somewhat similar. Sensing my skepticism, he smiled and said, "Check it out!"
Sure enough, I looked up "kabocha" on Wikipedia and found this in the history section:
"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