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Nom kong (Cambodian coconut rice cake): recipe illustration
Snacks & baking

Nom kong (Cambodian coconut rice cake)

A soft, sweet Cambodian cake made from rice flour and coconut, steamed in moulds or leaves. Its texture is supple and slightly chewy, and it's eaten as an afternoon snack or at breakfast.

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Ingredients

Ingredients

Optional extras

Nutrition facts

534 kcal per serving

Protein
5.8 g
Carbohydrates
59 g
of which sugars
27 g
Fat
29.1 g
of which saturated fat
23.1 g
Fiber
5.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Melt the palm sugar in 100 ml of hot water, stirring, then strain it.
  2. In a bowl, mix the rice flour and salt.
  3. Gradually add the sugar syrup and the coconut milk, whisking, until you have a smooth, pourable batter.
  4. Stir in the grated coconut and the vanilla.
  5. Lightly grease the moulds and pour the batter into each, filling them three-quarters full.
  6. Steam for 25 to 30 minutes, until a knife inserted in the centre comes out dry, then let cool slightly before turning out.

Variations and tips

Chocolate version. Replace 2 tablespoons of rice flour with unsweetened cocoa powder for a chocolatey flavour.

More ideas

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Original Ecomely recipe.