Monday, 5 November 2012

Num Tirk Doung (Coconut Pound Cake) Recipe

Today we have a rather unusual cake recipe from Cambodia for a moist cake with coconut milk and shredded coconut with vanilla that's leavened with baking powder. This cake demonstrates the French influence in Southeast Asia.

Num Tirk Doung (Coconut Pound Cake) Recipe

Origin: Cambodia
Serves: 10–12


This is a classic moist coconut-based pound cake from Chau Doc province in Cambodia that is typically served as an offering on religious holidays.

Ingredients:

100g (1/2 cup) butter, melted
300g (2/3 lb) sugar
4 eggs
280g (2 cups) plain flour
120ml (1/2 cup) coconut milk
4 tbsp fresh, shredded, coconut
2 tbsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt

Method:

Cream together the sugar and butter until light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.

Now add the vanilla extract, baking powder, salt and coconut milk. Stir thoroughly to combine. In a separate bowl mix together the plain flour and the shredded coconut. Add this to the sugar, egg and coconut milk batter, mixing until the batter is smooth.

Grease and flour a springform cake tin. Turn the batter into this then transfer to an oven pre-heated to 160°C and bake for about 90 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.

Allow to cool in the tin then transfer to a wire rack to cool completely. Serve accompanied by tea or coffee.

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