Prep 0 mins
Cook 10 mins
Found at a cooking-by-country website, this recipe was entered to accompany another Cambodian recipe I entered titled "Khmer Sweet Corn Pudding", but I foresee its uses being expanded to include more typical rice &/or bread puddings as well. The recipe did not specify the # of servings, so I opted to allow an average of 1.5 ounce servings = 10 servings. Enjoy!
- Place all ingredients in a sml saucepan, bring to simmering point & cook over low-heat for 10-15 min or until the sauce thickens.
- Serve w/puddings -- Can also be served as a dressing for vegetables, fish & meats.
I made a small batch for me to use on grilled corn and it was so good. Thanks Twissis :) Made for ZWT9
Made this to see what it would taste like, and get an idea of what I could use to serve it with... wasn't quite as sweet as I expected it to be, but I could see using it to compliment mildly spicy dishes (as another reviewer said, not sure it is quite sweet enough, or quite strong enough to offset serious heat), or even as a starting base for other sauces (such as a sauce for coconut shrimp -- YUM).
I served this with Thai chicken skewers, expecting the sweet to offset any heat in the chicken. It wasn't as sweet as I expected, and the coconut flavor muted a bit as well. It was good, but didn't really blow my socks off. Made for ZWT9