I don’t know if I use correct English words. I saw it on the internet, and I took it.

It might not be the completely right words, but I think it should be called like this—since it is a Khmer dessert and the English dictionary mentions only original English dessert names.

Nothing special, I just want to show you the Cambodian glazed dessert, which I called in the previous article ‘a Cambodian caramel.’

This glazed dessert is called ‘Cheung’ in Khmer. Mostly, Cambodians make it by using a fruit and two kinds of root vegetables:

• Banana

• Sweet potato

• Taro

If it is a banana, Cambodians call it ‘Jack Cheung.’ If it is a sweet potato, we call it ‘Domloung Cheung.’ If it is taro, it is called ‘Trav Cheung.’

The main ingredients of this dessert are palm sugar, coconut flesh, and coconut milk. 

I don’t know how to make it, so I cannot describe how to make it but I can tell you that it is one of the traditional desserts of Cambodia, and it is delicious.

Among these three, glazed banana is the most popular. Though there are many kinds of bananas in Cambodia, for the glazed banana, Cambodians usually use Namwa. Most of the time, they use medium-ripe bananas because they have to go through many and long-time processes. If they use ripe bananas, it will be soft. However, there are customers who want soft glazed bananas, especially older people—because their teeth are weak.

I bet you will not regret it if you eat it, but because it is sweet and uses milk, the elderly tourists who have weak stomachs and diabetes should be careful. You can try it if you want, but please eat little, and don’t forget to drink warm water after eating it.