Sweet, Creamy, and Khmer to the Core: Cambodia’s Pumpkin Pudding You Need to Try

If you’ve ever wandered through a Cambodian street market or been invited to a Khmer family gathering, you might’ve seen a curious dish: a whole pumpkin, sliced open to reveal a golden, custardy center. It’s not just a dessert—it’s a tradition. Say hello to Sangkhya L’peou (សង្ខ្យាល្ពៅ), Cambodia’s iconic pumpkin pudding.

This treat might not make every travel guide’s top 10, but trust us—it deserves a spot on your foodie bucket list.

Cambodia’s Pumpkin Pudding

What Is Sangkhya L’peou?

Sangkhya L’peou literally translates to “custard pumpkin”, and that’s exactly what it is. The dish is made by hollowing out a small pumpkin and filling it with a sweet coconut-based custard. It’s then steamed whole, allowing the custard to set inside while the pumpkin becomes soft and tender.

When sliced, each piece shows off vibrant orange pumpkin wrapped around silky, golden custard—a dessert that’s as photogenic as it is delicious.

What’s in It? Simple Ingredients, Rich Flavors

The beauty of this dish lies in its humble ingredients:

• Pumpkin – often a small Asian variety with thin skin and sweet flesh

• Eggs – traditionally duck eggs, but chicken eggs work too

• Coconut milk – for that creamy tropical richness

• Palm sugar – adds deep caramel-like sweetness

• Salt – just a pinch to balance the flavors

• Optional pandan leaves – for an herbal, vanilla-like fragrance

There are no fancy tools or techniques—just steam, patience, and love.

When Is It Served?

Sangkhya L’peou is more than just a dessert—it’s a dish of celebration. You’ll often find it during:

• Khmer New Year (Chaul Chnam Thmey)

• Pchum Ben (Ancestor’s Day)

• Family gatherings and weddings

• Religious offerings at temples

Its presence symbolizes generosity, warmth, and abundance—a treat to be shared and savored.

What Does It Taste Like?

• The custard is soft, smooth, and lightly sweetened—like a tropical flan.

• The pumpkin is tender and earthy, acting like a natural bowl and flavor pairing.

• The overall experience is comforting, with just the right amount of sweetness.

  
  

It’s not overly sugary, so even people who don’t usually go for desserts tend to fall in love with it.

Where Can You Try It?

You can find Sangkhya L’peou in:

• Traditional Cambodian restaurants

• Street markets and food stalls (especially during festivals)

• Local home kitchens—where the magic really happens

If you’re in Phnom Penh, Siem Reap, or Battambang, ask a local vendor or visit a dessert stall and say “Som banh Sangkhya L’peou” (សូមបង្ហាញសង្ខ្យាល្ពៅ) and you might just be handed a slice of heaven.

Want to Make It at Home?

Here’s a simplified recipe:

1. Cut a circular “lid” off the top of a small pumpkin and remove the seeds.

2. Mix eggs, coconut milk, melted palm sugar, and a pinch of salt in a bowl.

3. Pour the mixture into the hollowed pumpkin, leaving some room at the top.

4. Steam the entire pumpkin gently for about 45–60 minutes.

5. Chill before slicing—or eat warm for extra comfort.

Serve it in wedges like a pie. Bonus points for topping it with shredded coconut or a drizzle of coconut cream!

A Taste of Khmer Hospitality

Sangkhya L’peou isn’t just dessert—it’s an edible hug from Cambodia. Sweet but not too sweet, simple yet soulful, it’s a dish that speaks of tradition, family, and flavor all in one bite.

So next time you’re in Cambodia, don’t just look for the curries and noodles—ask for the pumpkin pudding. It’s a taste of Khmer culture you’ll never forget.

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