/image%2F1923883%2F20210116%2Fob_a642ec_avatar-panh-cuisine.jpg){kind=avatar}
The Madeleine is a simple and loved little cake that reminds Proust and many of us of our younger years at the French Lycee. It is easy to do, with only flour, sugar and butter as a base but it requires patience and lots of attention. Give it a try and...
Read more
A Cambodian version of the pound cake to marry with the King of Fruits, the Durian! We localized the recipe to add our favorite flavors including palm sugar, vanilla beans and coconut cream. The cake is hearty to share with best friends. The best Durian...
Read more
A cake for wedding ceremonies and religious festivals, the "Num Sao Soy" is my favorite dessert of all times made of sticky rice flour, grated coconut and palm sugar. They can be easily found in fresh markets, and the best are at Psar Thmey market in...
Read more
The Nom Ansom is a cake prepared during festivals, in particular for the end of the Buddhist Lent, the remembrance of the ancestors or the Chinese New Year which is celebrated in many Khmer families of Chinese descent. The origin of the rice cake is Chinese...
Read more
