This Cambodian Num Krok – Cambodian rice cake recipe is often made and sells on the street of Cambodia and Thailand. In order to make this cake you need to have the right cake pan don’t use muffin baking pan it will not work well. I bought mine in a kitchen store somewhere I can’t remember. Thai food import on line also sell this cake pan in cast iron is one of the best. I have 2 recipes for you.
Cambodian Num Krok – Cambodian rice cake
This Cambodian Num Krok – Cambodian rice cake recipe is often made and sells on the street of Cambodia and Thailand. In order to make this cake you need to have the right cake pan don’t use muffin baking pan it will not work well.
4
servings30
minutes15
minutes906
kcal45
minutesRecipe I
3 1/2 cup coconut milk
1/2 cup water (do add water little by little in case the batter is too thin)
1/2 cup coconut flake grind to powder
3 tablespoon uncooked rice, grind to powder
2 cup rice flour
1 teaspoon salt
1/3 cup thinly sliced green onion or chives
Mix all the batter ingredients in a large bowl set aside.
- For the coconut topping
1 ¾ cup of coconut cream
1/4 cup sugar
2 tablespoon tapioca starch
Mix them all together in a small bowl set aside
- Recipe II
2 1/2 cups coconut milk
1/4 cup 2% milk (milk is to thin the batter)
1 cup rice flour
1 cup Glutinous rice flour
1/2 cup cooked cold rice (left over rice work well)
3 to 6 tablespoon of sugar (if you like sweet add up to 6 and it is just like sweet cake)
1/4 teaspoon salt
2 green onions chopped
Mix everything together until smooth then add the rice last
- Coconut sauce for the cake
3 tablespoon fish sauce
2 tablespoon sugar (more or less up to you)
3 tablespoon boiling water
2 to 3 tablespoon of lime juice
1 clove garlic
1 Thai chili mince
1 to 2 tablespoon of coconut cream
mix everything in a bowl set aside until ready to serve
Directions
- Heat the cake pan on medium heat until hot, brush with oil each time you put the batter in, spoon the batter mixture into each hole cover and cook until the cake is almost thicken then drizzle the sweet coconut cream on the top let it cook a bit longer until the batter is thicken, flip it over and cook the other side cook until the batter and cream is done.
- Take it out let it cool on a serving platter.
- If the pan is too hot the cake will cook fast on the outside but the inside batter is raw so make sure the heat is on low all the way after few round of cooking the cake batter.
Notes
- Serve Num Krok or Khmer hot cake with coconut sauce above.
Nutrition Facts
- Total number of serves: 4
- Calories: 906kcal
