Welcome to the vibrant world of Cambodian cuisine, where flavors dance on the palate and tradition is celebrated with each bite. Among the plethora of exquisite dishes that adorn Cambodian tables, Num Sang Khya Lpeou stands out as a true culinary gem. This delectable dessert encapsulates the essence of Khmer culture, blending sweetness, texture, and tradition into a delightful treat.

Num Sang Khya Lpeou, also known as Cambodian Pumpkin Custard, is a beloved dessert that holds a special place in the hearts of Cambodians. Its preparation dates back generations, passed down through families as a cherished recipe that embodies the rich culinary heritage of the Khmer people.

In this recipe, we will embark on a culinary journey to recreate the magic of Num Sang Khya Lpeou in your own kitchen. From selecting the perfect pumpkin to infusing coconut milk with fragrant pandan leaves, each step is an opportunity to immerse yourself in the flavors and aromas of Cambodia.

Get ready to awaken your senses and indulge in the irresistible charm of Cambodian cuisine with our authentic recipe for Num Sang Khya Lpeou. Whether you're a seasoned chef or an adventurous home cook, this delightful dessert promises to transport you to the bustling markets and lively streets of Cambodia with every spoonful. So, let's dive in and discover the enchanting world of Cambodian culinary delights together!


  • 1 small pumpkin (about 2 pounds)
  • 1 cup coconut milk
  • 1/2 cup palm sugar (or brown sugar)
  • 4 eggs
  • 1/4 teaspoon salt
  • 1 pandan leaf (optional, for flavor)


1- Preheat your oven to 350°F (175°C). Grease a baking dish or individual ramekins with butter or cooking spray.

2- Cut the pumpkin in half and remove the seeds and stringy pulp. Peel the pumpkin and cut it into small cubes.

3- In a saucepan, combine the coconut milk and palm sugar over medium heat. Stir until the sugar is completely dissolved. If using pandan leaf, tie it into a knot and add it to the coconut milk mixture for additional flavor. Allow the mixture to cool slightly.

4- In a mixing bowl, beat the eggs lightly. Gradually add the coconut milk mixture to the beaten eggs, stirring constantly to prevent curdling. Remove the pandan leaf, if used.

5- Arrange the pumpkin cubes in the prepared baking dish or ramekins. Pour the coconut milk and egg mixture over the pumpkin.

6- Place the baking dish or ramekins in a larger baking pan. Carefully pour hot water into the larger pan, filling it halfway up the sides of the baking dish or ramekins to create a water bath.

7- Bake in the preheated oven for about 40-50 minutes, or until the custard is set and the top is golden brown. To check for doneness, insert a toothpick into the custard; it should come out clean when done.

8- Once cooked, remove the Num Sang Khya Lpeou from the oven and allow it to cool slightly before serving. It can be enjoyed warm or chilled.

9- Serve the Num Sang Khya Lpeou as a delightful Cambodian dessert, garnished with a sprinkle of toasted coconut flakes or a drizzle of coconut cream, if desired.

10- Enjoy the creamy texture and subtle sweetness of this traditional Cambodian delicacy!

Nutritional Values:

Here are the approximate nutritional values for the listed ingredients per serving:

Small Pumpkin (about 2 pounds):

  • Calories: 50
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 2g
  • Fat: 0g


  • Rich in vitamins A and C, which are essential for immune function and eye health.
  • High in fiber, promoting digestive health and aiding in weight management.
  • Contains antioxidants that help protect against chronic diseases.

Coconut Milk (1 cup):

  • Calories: 445
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 5g
  • Fat: 48g


  • Provides healthy fats that support heart health and brain function.
  • Contains medium-chain triglycerides (MCTs) that can boost metabolism and provide quick energy.
  • Rich source of manganese, copper, and selenium, important for bone health and immune function.

Palm Sugar (1/2 cup):

  • Calories: 320
  • Carbohydrates: 83g
  • Fiber: 0g
  • Protein: 0g
  • Fat: 0g


  • Contains some minerals like potassium, iron, and calcium.
  • Provides quick energy due to its simple carbohydrate content.
  • Has a lower glycemic index compared to white sugar, causing less of a spike in blood sugar levels.

Eggs (4 large eggs):

  • Calories: 280
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 24g
  • Fat: 20g


  • Excellent source of high-quality protein, essential for muscle repair and growth.
  • Rich in choline, which supports brain health and fetal development during pregnancy.
  • Provide essential vitamins and minerals such as vitamin D, vitamin B12, and selenium.

Salt (1/4 teaspoon):

  • Negligible caloric value (less than 1 calorie)


  • Regulates fluid balance in the body and helps maintain proper nerve and muscle function.
  • Contains essential minerals like sodium and chloride, necessary for overall health.
  • Enhances the flavor of foods and acts as a natural preservative.

Pandan Leaf (optional, for flavor):

  • Negligible caloric value (less than 1 calorie)


  • Contains antioxidants that help protect against cellular damage and inflammation.
  • Adds a unique aroma and flavor to dishes, enhancing their overall taste experience.
  • Used traditionally in some cultures for its potential medicinal properties, including relief from pain and inflammation.

Please note that these values are approximate and can vary based on factors such as the specific variety of ingredients used and any variations in preparation methods. Additionally, the nutritional values provided are for one serving of the recipe.


i'm just try to cook new things.