Borbo skor nung myen.
(Longan pudding. )

Sweet, succulent fresh longan pulps with tapioca pearls and coconut sauce is delicious Khmer ethnic dessert. Khmer Krom sometime makes longan pudding with large green color tapioca pearl (instead of white) and with pandan extract(instead of pure vanilla extract).
Little round, brownish gold skin color fruit longan is originated from China. The name longan in Chinese means dragon eyes, referring to the resembling of dragon eyes (after it skin removed). Tapioca pearl in Khmer is “pnake umkep” meaning frog eyes. Ancient Sino-Khmer made longan pudding for their children with hope they will have sharp mind, clear vision and good future. :-)
• Ingredients :
  • ½ Cup tapioca pearl
  • 1 Large can coconut milk
  • 1/3 Cup sugar
  • ¼ Teaspoon salt
  • 1 Teaspoon pure vanilla extract
  • 1 lb Fresh longan, peeled and seeded (approx 1 cup longan pulps)
  • 1 Tablespoon toasted sesame seeds
• Procedures :
  Soaked tapioca pearl in hot water for 2 hours, rinsed under cold water and drained.
  Pour coconut milk in a small pot; add tapioca pearls, sugar, salt and vanilla extract, stirs, simmering till tapioca tender. Add longan pulps, stirs well and removed pudding from the heat.
  Sprinkles with toasted sesame seeds before serve.
  Serve hot, warm or cold.