Cambodian Num Krok – Cambodian rice cake
Cambodian Num Krok, also known as Cambodian rice cake, is a popular street food in Cambodia and Thailand. To prepare this dish, a specialized cake pan is required, as using a regular muffin baking pan may not yield the desired results. The author suggests purchasing a suitable cake pan, with cast iron being one of the recommended options.
Recipe I calls for ingredients like coconut milk, water (added gradually to adjust consistency), ground coconut flakes, ground uncooked rice, rice flour, salt, and thinly sliced green onions or chives. These ingredients are mixed together in a large bowl to create the batter. Additionally, a coconut topping is prepared using coconut cream, sugar, and tapioca starch, which adds a creamy and sweet finishing touch to the rice cakes.
Recipe II includes coconut milk, 2% milk to thin the batter, rice flour, glutinous rice flour, cooked cold rice, sugar, salt, and chopped green onions. The batter is prepared by mixing all the ingredients until smooth, with the rice added last. A coconut sauce for the cake is made with fish sauce, sugar, boiling water, lime juice, minced garlic, Thai chili, and coconut cream, creating a flavorful and tangy accompaniment.
To cook the Num Krok, the cake pan is heated on medium heat and brushed with oil before spooning the batter into each hole. The cakes are covered and cooked until they begin to thicken. Then, the sweet coconut cream topping is drizzled over the cakes, and they continue to cook until both the batter and cream are fully done. Care must be taken to adjust the heat to prevent the cakes from cooking too quickly on the outside while remaining raw on the inside.
Once cooked, the Num Krok is transferred to a serving platter to cool. The final step involves serving the Cambodian rice cakes with the prepared coconut sauce, creating a delicious and savory treat. This recipe offers two variations, showcasing the versatility and flavors of this beloved Cambodian street food.
|3 1/2 cup of coconut milk
|1/2 cup of water (do add water little by little in case the batter is too thin)
|1/2 cup of coconut flake grind to powder
|3 tablespoon of uncooked rice, grind to powder
|2 cup of rice flour
|1 teaspoon of salt
|1/3 cup of 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 of sugar
|2 tablespoon of tapioca starch
|Mix them all together in a small bowl set aside
|2 1/2 cups of coconut milk
|1/4 cup of 2% milk (milk is to thin the batter)
|1 cup of rice flour
|1 cup of Glutinous rice flour
|1/2 cup of 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 of salt
|2 green onions chopped
|Mix everything together until smooth then add the rice last
Coconut sauce for the cake
|3 tablespoon of fish sauce
|2 tablespoon of sugar (more or less up to you)
|3 tablespoon of boiling water
|2 to 3 tablespoon of lime juice
|1 clove of garlic
|1 Thai chili mince
|1 to 2 tablespoon of coconut cream
|mix everything in a bowl set aside until ready to serve
Directions to make Cambodian Num Krok – Cambodian rice cake
- 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.
Serve Num Krok or Khmer hot cake with coconut sauce above.
Related Recipe: Pork Nacho or Taco Pie
Serving Size: 4
Calories Per Serving: 906