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Num Krok

Name: Num Krok
Total time: 40 min
Yield: Serves 4
Cuisine: Cambodia
Ingredients: 150g Rice flour; 400ml Coconut milk; 3 tbsp Sugar; 1/2 tsp Salt; 2 Green Onion; To taste Vegetable Oil

Snack

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Rice flour and coconut milk batter cooked in a special pan — little cakes crisp outside and creamy inside.

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📖 The Story Behind This Dish

Num krok are bite-size coconut cakes cooked in an iron pan with round hollows, like a takoyaki pan. The bottom layer is rice flour and coconut milk and the top is salty coconut cream, so you taste sweet and salty at once. The classic way is to press two together into a ball and sprinkle with green onion.

🌆 Where it's eaten: In an alley in the evening, children gather in front of an iron pan over charcoal and get freshly cooked num krok in banana-leaf cups.

🥕 Ingredients (serves 4)

Rice flour 150g
Coconut milk 400ml
Sugar 3 tbsp
Salt 1/2 tsp
Green Onion 2
Vegetable Oil To taste

👩‍🍳 Instructions

Mix the rice flour, 250ml coconut milk, sugar, and 100ml water for the bottom batter.
Mix the remaining coconut milk with salt for the top batter.
Heat a takoyaki pan, brush lightly with oil, and fill the hollows 70% full with the bottom batter.
When the edges set, add a little top batter to each and sprinkle with chopped green onion.
Cover and cook over medium-low heat for 5–6 minutes until golden underneath.
Press two together and plate.

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