Comments on: Akauw http://www.phnomenon.com/index.php/cambodian-food/phnom-penh/akauw/ Khmer food, restaurant reviews and recipes served to you from Phnom Penh by Phil Lees Thu, 10 Nov 2011 12:38:01 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Phnomenon: food in Cambodia » Bring the noise http://www.phnomenon.com/index.php/cambodian-food/phnom-penh/akauw/#comment-13488 Phnomenon: food in Cambodia » Bring the noise Fri, 23 Mar 2007 08:21:27 +0000 http://www.phnomenon.com/?p=133#comment-13488 [...] While newspaper Cambodia Daily’s coverage of the local food scene over the last two years has amounted to the occasional mention of a stout-drinking monkey or the carnivorous habits of Ratanakiri’s recent “jungle woman”, today they’ve atoned and inserted a 12-page full-colour wining and dining supplement packed full of original content. The coverage is as diverse as Cambodia’s dining scene: fresh mangoes, fish amok, the desserts from Raffles, local sommeliers and winery, ribs in Battambang, Swedish in Sihanoukville, vegetarian faux-meats, akao (with comment from “pastry chef” Johannes Riviere), and an interview with me about Phnomenon. Thanks to Suzy Khimm for the article (also read her latest piece over at Slate), Nathan Horton for the photo of me grinning deliriously into my 1500 riel bowl of num banchok from Psar Orussei. [...] [...] While newspaper Cambodia Daily’s coverage of the local food scene over the last two years has amounted to the occasional mention of a stout-drinking monkey or the carnivorous habits of Ratanakiri’s recent “jungle woman”, today they’ve atoned and inserted a 12-page full-colour wining and dining supplement packed full of original content. The coverage is as diverse as Cambodia’s dining scene: fresh mangoes, fish amok, the desserts from Raffles, local sommeliers and winery, ribs in Battambang, Swedish in Sihanoukville, vegetarian faux-meats, akao (with comment from “pastry chef” Johannes Riviere), and an interview with me about Phnomenon. Thanks to Suzy Khimm for the article (also read her latest piece over at Slate), Nathan Horton for the photo of me grinning deliriously into my 1500 riel bowl of num banchok from Psar Orussei. [...]

]]> By: Malese http://www.phnomenon.com/index.php/cambodian-food/phnom-penh/akauw/#comment-9420 Malese Mon, 25 Dec 2006 18:30:13 +0000 http://www.phnomenon.com/?p=133#comment-9420 Oooh I love these kinds of desserts... I had some lovely different variations in Sihanoukville, can't seem to find them in Toul Tom Poung though... Oooh I love these kinds of desserts… I had some lovely different variations in Sihanoukville, can’t seem to find them in Toul Tom Poung though…

]]> By: Phil http://www.phnomenon.com/index.php/cambodian-food/phnom-penh/akauw/#comment-7792 Phil Wed, 11 Oct 2006 07:53:39 +0000 http://www.phnomenon.com/?p=133#comment-7792 Jo – At a guess, there is enough sugar in the coconut milk to act as a starter, so the mixture will start converting the rice starch to sugars (saccharification(?)). There is a Japanese sweetener (mizuame) that is made from glutinous rice using a malt starter, so it might be a similar process. I'll try to find someone with a hardcore brewing background to find out. Jo – At a guess, there is enough sugar in the coconut milk to act as a starter, so the mixture will start converting the rice starch to sugars (saccharification(?)). There is a Japanese sweetener (mizuame) that is made from glutinous rice using a malt starter, so it might be a similar process. I’ll try to find someone with a hardcore brewing background to find out.

]]> By: Rasa Malaysia http://www.phnomenon.com/index.php/cambodian-food/phnom-penh/akauw/#comment-7784 Rasa Malaysia Wed, 11 Oct 2006 05:52:10 +0000 http://www.phnomenon.com/?p=133#comment-7784 I am a huge fan of rice-flour / glutinous-flour desserts. This one looks good! I am a huge fan of rice-flour / glutinous-flour desserts. This one looks good!

]]> By: Jo http://www.phnomenon.com/index.php/cambodian-food/phnom-penh/akauw/#comment-7783 Jo Wed, 11 Oct 2006 05:03:31 +0000 http://www.phnomenon.com/?p=133#comment-7783 This might be a remark that will only interest people like me but for a long time (actually before I came here) i though and was told that rice could not be used with yeast as it contains no gluten. The cool thing with “akao” (sorry for the French phonetic) is that it proofs using a rice flour starter (same as the “pao”, the waffles.) That also explains why “akao” or “pao” can be a little bit sour at the end of the day... Here is a good recipe: mix up 250g rice flour with 400g coconut milk and 5 g dry yeast (to make sure your “akao” won't become sour...) and let rest for one hour. Add 150 g of sugar, a pinch of salt, pour in cups and steam for 25 minutes. A good “akao” should split very neatly on the top. Then it is called "noum akao srey." There is a French sweet called "gaufrette" (2 thin wafers stuffed with raspberry jam) and both cakes are also related to a certain part of the women anatomy. This might be a remark that will only interest people like me but for a long time (actually before I came here) i though and was told that rice could not be used with yeast as it contains no gluten. The cool thing with “akao” (sorry for the French phonetic) is that it proofs using a rice flour starter (same as the “pao”, the waffles.) That also explains why “akao” or “pao” can be a little bit sour at the end of the day…

Here is a good recipe: mix up 250g rice flour with 400g coconut milk and 5 g dry yeast (to make sure your “akao” won’t become sour…) and let rest for one hour. Add 150 g of sugar, a pinch of salt, pour in cups and steam for 25 minutes.

A good “akao” should split very neatly on the top. Then it is called “noum akao srey.” There is a French sweet called “gaufrette” (2 thin wafers stuffed with raspberry jam) and both cakes are also related to a certain part of the women anatomy.

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