Bor bor thnaut (Khmer: បបរត្នោត) is a Cambodian rice pudding made with glutinous rice, toddy palm seeds, coconut milk[1] or palm fruit juice, coconut cream, and sugar.[2]

Preparation and serving

Rinsed and soaked sticky rice is boiled in coconut milk with sugar and salt before adding peeled and sliced toddy palm seeds and bringing the mixture to a boil. It is served with coconut cream[3] or coconut milk on top.[1] Alternatively, sticky rice and toddy palm seeds are boiled in palm fruit juice before mixing in coconut cream.[2]

References

  1. ^ a b c De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. p. 268. ISBN 0395892538.
  2. ^ a b Ros, Rotanak; Lee, Nataly (2019). Nhum: Recipes from a Cambodian Home Kitchen. Rotanak Food Media. p. 220. ISBN 978-9-92-493370-0.
  3. ^ "Palm Seeds Sticky Rice". Flavourfully Good. 29 May 2022. Retrieved 28 February 2025.
Allikas: https://en.wikipedia.org/wiki/Bor_bor_thnaut
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