Well, I guess it’s been fall for a while already, but this week it really started to feel like it. The leaves are in their full yellow, red and orange glory, the weather was cold enough to allow me to wear tights at least twice this past week, and there was that distinct fireplace smell lingering in the crisp air all day today. Perfect. There is nothing else that makes me happier.
Except maybe dessert. Add dessert to the above and I’m happier than a pig in mud.
As a nod to fall, I chose for today’s dessert, Borbo Skor La-Pov, a Cambodian sweet treat that combines the fall flavors of sweet potatoes and pumpkin with the decidedly Asian ingredients of coconut and tapioca (aka sago) into a lovely parfait.
Let’s get to it.
Recipe adapted from Gormandize With Us
Makes 6 parfaits
For the orange layer:
¾ cup canned pumpkin
¾ cup pureed, cooked sweet potatoes
2 TB sugar
1 TB vanilla
For the tapioca layer:
1 can coconut milk
2 ½ cups water
½ cup tapioca
1/3 cup sugar
1 TB vanilla
Chopped peanuts and whipped cream, to garnish
1. Bring the coconut milk, water and sugar to a simmer in a saucepan. Add the tapioca and simmer over a very low heat, partly covered for 30 minutes. Stir frequently to avoid sticking to the bottom. After the time is up, remove from heat, add vanilla and allow to cool.
2. Mix together the gourd purees and ensure the mixture is smooth and even in consistency. Stir in the vanilla and allow to cool completely.
3. Star with a layer of the puree at the bottom of each of 6 parfait glasses (using about ½ the puree across all 6 glasses). Follow with a tapioca layer (once again using about half) and then continue layering until all is used up. Top with chopped peanuts and whipped cream to serve.
What did I think?
I was honestly underwhelmed. With all the gazillions of delicious pumpkin desserts out there, I think I’ll forgo this treat for one of those…like the pumpkin pie sitting on my counter.