Nom Krok
Nom Krok is a traditional Cambodian sweet treat that has been made in the country for centuries. The combination of rice flour and coconut milk creates a soft interior, while the special cooking technique results in a crispy exterior. Nom Krok is also popular with street vendors, often freshly baked and served warm. It is the perfect choice as a pleasant afternoon treat or for festive occasions. The secret to the perfect Nom Krok is the right batter consistency and precise cooking time, which ensures the desired crispy exterior and soft interior.
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Ingredients for this recipe
Servings: 4
200
g
Rice Flour
250
ml
Coconut Milk
100
ml
Water
30
g
Sugar
1
pinch
Salt
50
g
Tapioca Flour
20
g
Scallions (chopped)
20
ml
Oil
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Preparation Steps
1
In a large bowl, combine the rice flour, tapioca flour, sugar, and salt.
2
Pour in the coconut milk and water, then whisk until smooth to create a consistent batter.
3
Let the batter rest for 15-20 minutes to achieve the perfect consistency for cooking.
4
Heat a special Nom Krok pan (or a takoyaki pan) and brush with oil.
5
Pour a small amount of batter into each cavity, cover the pan, and cook over medium heat for 3-4 minutes.
6
Once the edges begin to set, sprinkle with the chopped scallions.
7
Continue cooking until the bottom of the Nom Krok is golden brown and crispy, while the inside remains soft.
8
Carefully remove from the pan and let cool slightly.
9
Serve warm, drizzled with coconut milk or sprinkled with fresh herbs.
