Coconut-palm desserts, jellies, cakes, and puddings

Cambodian desserts—often called “num”—are gentle, coconut-forward, and frequently steamed or set: layered num chak kachan, sticky-rice num ansom chek (banana rolls), palm-sugar-filled nom plae ai, cooling cha houy teuk jellies, and pumpkin custard sankhya lapov. These treats showcase rice flours, pandan, and grated coconut.