Sunday, June 23, 2013

Khmer Num Krok (Cambodian rice cake)

Khmer Num Krok (Cambodian rice cake)

This recipe is often made and sells on the street of Cambodia and Thailand. In order to make this cake you need to have the right cake pan don’t use muffin baking pan it will not work well. I bought mine in a kitchen store somewhere I can’t remember. Thai food import on line also sell this cake pan in cast iron is one of the best. I have 2 recipes for you.

Recipe I
31/2 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 T of uncooked rice, grind to powder
2 cup of rice flour
1 t of salt
1/3 cup 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 T of tapioca starch
Mix them all together in a small bowl set aside

Recipe II
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 T of sugar (if you like sweet add up to 6 and it is just like sweet cake)
1/4 t salt
2 green onions chopped
 Mix everything together until smooth then add the rice last. If the batter is too thick add a bit more of milk, but be careful if the batter too thin it  will take long time to cook. You don't need coconut cream on top for this recipe.

Coconut sauce for the cake (this is for 2 serving)
3 T of fish sauce
2 T of sugar (more or less up to you)
3 T of boiling water
2 to 3 T of lime juice
1 clove of garlic
1 Thai chili mince
1 to 2 T of coconut cream
mix everything in a bowl set aside until ready to serve

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.

Note: 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.

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