Nom Kong
Nom Kong is a traditional Khmer sweet treat often sold by street vendors in Cambodia. This crispy, sesame-coated doughnut is a popular snack at local markets, especially for breakfast or an afternoon treat. The rice flour and coconut milk give it a unique texture, while the palm sugar adds a subtle caramel flavor. If you enjoy exotic Asian sweets, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In a small saucepan, heat the palm sugar with water until completely dissolved, then let it cool.
2
In a large bowl, combine the rice flour, tapioca flour, yeast, and salt.
3
Gradually add the coconut milk and sugar syrup, then mix until smooth to obtain a moderately thick, runny batter.
4
Cover the bowl and let the batter rest for 1 hour to allow the yeast to activate.
5
Heat the oil in a deep skillet over medium heat.
6
Using a piping bag or a bag with a hole, squeeze small ring-shaped forms into the hot oil.
7
Fry the batter rings until golden brown for 3-4 minutes, turning them over to cook evenly.
8
Use a slotted spoon to remove the fried sweets and place them on paper towels to drain excess oil.
9
Sprinkle with toasted sesame seeds and serve warm or at room temperature.
