Mainly based on coconut cream, glutinous rice and palm sugar, Cambodian sweets are unique in terms of taste and texture. Read on to see some information about flights from Hong Kong to Phnom Penh and the best Cambodian treats in this capital city.

From Hong Kong to Phnom Penh

Flights from Hong Kong to Phnom Penh, Cambodia cost around $262 with flight time of 2 hours and 25 minutes. on average. Cheap flight Hong Kong to Phnom Penh are most commonly available if you book your ticket between one and three months in advance.

If you are hoping for the best deals for Hong Kong – Phnom Penh flights, just simply visit the website of Cambodia Angkor Air – the national flag carrier Cambodia which is best known for its high safety standards. The airline currently offers both cheap flight from Hong Kong to Phnom Penh only from 550 HKD as well as cheap flight from Phnom Penh to Hong Kong with only $130. The promotions are valid until 31 March 2018.

The most delightful Cambodian treats in Phnom Penh

Pumpkin Custard

Often served on special occasions and celebrations, Pumpkin Custard is a traditional dessert in Cambodia in which a lightly sweetened coconut milk and egg custard is steamed inside of a hollowed out pumpkin. This sweet and creamy dessert is best made the day before and left in the fridge overnight to chill.

Num Chak Kachan

Num Chak Kachan, or Khmer Layer Cake With Coconut Cream, is traditionally eaten during Buddhist holy days. This sweet glutinous treat is made from rice flour, tapioca flour, palm sugar and coconut cream with various colours for different layers. There are generally four to five layers in a typical Cambodian Num Chak Kachan.

Num Ansom Chek

Also known as Rolled Banana Cake, Num Ansom Chek is one of the most popular Cambodian desserts and particularly common during Pchum Ben holidays (festival of the dead) and Khmer New Year. The glutinous rice cake is filled with bananas (sweet), coconut milk and red mung beans before being wrapped in banana leaves and steamed.

Borbo Skor Ta Xuan

Borbo Skor Ta Xuan (Mung Bean Pudding) is a classic Cambodian dessert traditionally eaten to help cool body temperatures. This healthy sweet pudding is made from steamed mung beans with palm sugar and tapioca pearls. It can be served hot or warm and usually topped with a tablespoon of coconut sauce.

Sticky Rice and Mango

Every Cambodian meal is usually ended with the dessert Sticky Rice and Mango. Originating in Thailand, this favorite summer treat is made with sticky rice, fresh mangoes, coconut milk, sugar and salt. The exotic flavor of the mangoes together with the sweetness of the starchy rice and the creamy coconut milk helps to create a perfect balance of the dessert.