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Teuk Nom Ktis – Coconut Milk Drink with Pandan
In Cambodia you drink Teuk Nom Ktis at juice stalls that keep coconut milk on ice in large jugs. You simmer pandan leaves with palm sugar and water and add the coconut milk only at the end so it stays smooth. Pandan gives an aroma between vanilla and nut, and palm sugar a dark caramel note. The drink is creamy and rich, and it goes with spicy food or works as a dessert in a glass.
Teuk Nom Ktis – Coconut Milk Drink with Pandan
Laura Chen
4
1 hour 30 minutes
10 minutes
245
Cambodian
Drink
Teuk Nom Ktis is a cold Cambodian drink of coconut milk that you heat with palm sugar and pandan leaves and pour over ice. It tastes of caramel and vanilla. Unlike the Thai pandan drink Nam Bai Toey, it is creamy and fills you up like a dessert.
Ingredients
- 400 ml coconut milk
- 400 ml water
- 60 g palm sugar (sugar from palm sap, caramel-like) or brown sugar
- 1 pinch salt
- 3 pandan leaves (screwpine leaves with a vanilla-nut aroma), tied in a knot
- 300 g ice cubes
Instructions
- Chop the palm sugar finely so it melts faster.
- Heat the water, palm sugar, salt and pandan leaves in a pot and simmer gently for 5 minutes, until the water turns slightly green.
- Pour in the coconut milk and warm it for 2 minutes, until small bubbles rise at the edge.
- Remove the pandan leaves and let the drink cool for 20 minutes. Then chill it in the fridge for 1 hour.
- Stir the drink vigorously and pour it into glasses over the ice cubes.
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