My Mom's Cambodian Dessert Recipe: Baing Chanout

{Photo of Final Dessert Baing Chanout}

Welcome today's guest contributor my mom Seakleng, sharing one of my favorite Cambodian desserts.

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Baing Chanout

Unsure of correct spelling

This dessert uses the common ingredient and flavoring of coconut. This recipe is similar to the dessert Nom Kroch {click here to see photo} except that this recipe boils the cake instead of deep fries it.

{Main Ingredients from left: Mung Bean, Coconut Cream, and Glutinous Rice Flour}

Ingredients
1 package {14 oz} Dried Mung Bean
½ teaspoon salt
1 bag {16 oz} Glutinous {sweetened} Rice Flour
1 ½ cup water
1 can {13.5 fl. Oz} Coconut Cream {Look for the dessert on the can to not mistake for coconut milk}
1 can water equal to Coconut Cream
1 cup sugar
3-6 shavings of fresh ginger {optional}
½ teaspoon salt
1 package Sesame Seeds {unroasted}

{Mung Bean Ball Filling}

Preparation in order

Filling
Soak dried mung beans in water for 2 hours. Rinse 3 to 5 times or until water is clear. Boil in about 2 ½ cups of water and simmer for 10 minutes. Mash beans with ½ teaspoon salt. Roll into ½” diameter balls. Set aside or refrigerate.

Sauce
Simmer the can of coconut cream and equal amount of water in a pot. Add 1 cup sugar and ½ teaspoon salt. Add fresh ginger shavings. Serve warm.

{1. Dough after mixing/kneading, 2. Placing filling in dough, 3. Rolling dough over filling, 4. Flattened cake after cooked and cooled.}

Dough
Mix rice flour and 1 ½ cup water in bowl. Mix and knead dough until consistent texture. Boil pot of water and wait until it is boiling to place the dough around the filling. Cover the mung bean ball with around ¼” to ½” thick dough. Cook this until it floats plus an extra 5 minutes. Prepare cold water bath to place the cooked dessert before serving. When serving, flatten the balls so it is easier to eat.

Topping
Spread the sesame seeds on a pan and roast with no oil for 2-3 minutes. Stir constantly and when they start popping they are ready to remove from heat. Grind the seeds in a mortar and pestle.

Serving
Serve 3 to 4 flattened cakes with warm sauce and a sprinkle of roasted sesame seeds. Enjoy.

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Thanks Mom! Your cooking truly comforts me.