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Num Kom (នំកុំ) – Sticky Rice with Palm Sugar
More recipes: Asian desserts · All Asian recipes
Num Kom (នំកុំ) – Sticky Rice with Palm Sugar
Laura Chen
12
20 Minuten
30 Minuten
200
Cambodian
Dessert
Num kom is a traditional Cambodian snack made from sticky rice, coconut milk and palm sugar. These sweet, sticky rice cakes are wrapped in banana leaves and combine sweet and savory flavors.
Ingredients
- 200 g sticky rice flour
- 50 g palm sugar
- 240 ml coconut milk
- 1/4 tsp salt
- 12 banana leaves, cut and prepared for wrapping
Instructions
- Melt the palm sugar in a small pan over medium heat until liquid. Set aside.
- Heat the coconut milk in a pot and add the melted palm sugar and the salt. Stir until everything is well combined.
- Put the sticky rice flour in a large bowl and slowly add the warm coconut milk and palm sugar mixture, stirring constantly to avoid lumps.
- Let the mixture cool until lukewarm. Then place small portions on the banana leaves and shape them into small parcels.
- Steam the parcels in a steamer over boiling water for 20 minutes, until the rice is completely cooked.
- Arrange the steamed num kom on a serving plate and serve warm.
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More recipes: Asian desserts · All Asian recipes