Small crispy-bottomed coconut rice cakes cooked in a special cast-iron mold, topped with green onions. A beloved Cambodian snack.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: small plate or banana leaf
Garnishes: green onion slices
Accompaniments: chili sauce
Instructions
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1
Mix rice flour, coconut milk, water, palm sugar, and salt into a smooth batter.
-
2
Heat the nom krok pan (or aebleskiver pan) and oil each well.
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3
Fill each well halfway with batter. Cover and cook 3-4 minutes.
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4
When edges are crispy and centers are set, remove with a skewer.
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5
Top with sliced green onions. Serve warm.
Did You Know?
The special nom krok pan is found in almost every Cambodian kitchen and is one of the oldest cooking implements still in daily use.
Chef's Notes
Equipment Tips
- nom krok pan or aebleskiver pan
- skewer
Garnishing
green onion slices
Accompaniments
chili sauce
The Story Behind Nom Krok
Nom krok is one of Cambodia's most ancient snacks, cooked in a distinctive cast-iron mold with hemispherical wells. The pan design has remained unchanged for centuries.
The combination of rice flour and coconut milk creates a cake that is crispy on the outside and custardy within. The technique requires skill in heat management to achieve the perfect texture.
Nom krok is sold at every Cambodian market and is deeply associated with childhood memories and village life.
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