Desserts
Num akor
A small Cambodian cake steamed in moulds, made from glutinous rice flour and coconut milk sweetened with palm sugar. Its texture is soft and slightly chewy, and it is often enjoyed as a dessert or snack.
Ingredients
Ingredients
Garniture
Instructions
- Dissolve the palm sugar in 100 ml of warm water, then strain the syrup.
- In a bowl, mix the glutinous rice flour with the coconut cream, the sugar syrup and the salt until you get a smooth, pourable batter.
- Add the desiccated coconut and the chopped pandan or the vanilla, then mix well.
- Pour the batter into small oiled moulds or ramekins, filling them three-quarters full.
- Steam for 20 to 25 minutes, until the surface is firm and glossy.
- Leave to cool slightly, then unmould and sprinkle with desiccated coconut before serving.
Variations and tips
Pandan version. Infuse 2 pandan leaves in the warm coconut cream for a stronger fragrance.
More ideas
Ansom chek45 min · 4 serv.Num ansom1 h 05 · 4 serv.Ansom banh chok (sweet rice cake)1 h · 4 serv. · budget-friendlyAnsom banh ktis (sticky rice with coconut milk and beans)1 h 10 · 4 serv. · budget-friendlyAnsom chek ko (taro sticky rice cake)1 h 10 · 4 serv. · budget-friendlyAng kor (grilled sugar banana)25 min · 4 serv.Ansom ampel (palm sugar rice pudding)55 min · 4 serv.Ansom chek kroeung (palm sugar and lemongrass cake)1 h · 4 serv. · budget-friendly
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Original Ecomely recipe.