Table of Contents

1. Top 10 Tastiest Traditional Khmer Cakes in Cambodia…….1

2. Noum Chek Chien……………………………………………2
3. Nom Kruok……………………………………………………3
4. Num Ansom…………………………………………………...4
5. Nom Korng……………………………………………………5
6. Num Chak Kachan……………………………………………6
7. Nom Lpo'v………………………………….…………………7
8. Num Plae Ai……………………………………………..……8
9. Num Kom……………………………………………..…….…9
10. Nom Ka Chai…………………………………………………10
11. Nom Akor……………………………………………………..11
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Top 10 Tastiest Traditional Khmer Cakes in Cambodia

Cambodia has many famous Khmer cakes that you should enjoy when coming
here. If you are bored with savory dishes, or street food, then let Best Price Travel
discover the Top 10 most amazing Khmer cakes from all over Cambodia!

Khmer cakes in Cambodia are usually simple dishes such as sticky rice or fresh
fruit. Cambodians often use coconut milk, bananas, rice flour or glutinous rice flour,
and other ingredients to make cakes and pastries.

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Traditional cakes of Cambodia are often sold in many markets across the country,
so you will only have to spend a little effort looking for them.
1. Noum Chek Chien
These Khmer cakes are very popular in every corner of Cambodia because they
are really cheap and delicious. The main ingredient of this cake is ripe bananas, so the
cake tastes like bananas and rice flour. For a long time, this cake has been very
popular with Cambodians, especially students.

Noum Chek Chien

Ingredients

 8 small, slightly underripe bananas

 2 tbsp sesame seeds
 3 tbsp palm sugar
 5 large tablespoonfuls of rice flour
 3 egg whites
 Coconut milk (approx. 300 ml)
 A small pinch of salt

Instruction

 Step 1: Mix rice flour, salt, jaggery, sesame, egg white, then coconut milk gradually until the
mixture has the consistency of thick cake batter
 Step 2: Lightly mash the bananas to flatten them without breaking them
 Step 3: Heat oil pan
 Step 4: Dip the bananas in the batter and fry in a pan of oil until golden brown
 Step 5: Serve immediately

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2. Nom Kruok
Nom Kruok is one of Cambodia's famous coconut pancakes and one of the
country's favorite street foods. They are delicious, have the aroma of coconut milk,
and are supple because of the rice.

Nom Kruok

Ingredients

 1 cup rice flour

 1 cup coconut milk
 1/4 cup sugar (or 1/3 of the cup if you want it sweeter)
 1/2 cup of cooked rice or 1/2 cup of tempura batter mix
 1/2 cup of chopped green onions
 1/2 teaspoon salt
 1 cup of water

Instruction

 Step 1: Mix well with rice, sugar, salt, and coconut milk
 Step 2: Take it off and add green onion, and stir
 Step 3: Cook the mixture in spoon-sized cups. You should spread a little vegetable oil and
heat it for a few minutes before pouring it into the mold to make the cupcake

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3. Num Ansom
Num Ansom is a traditional Cambodian cake created by the Khmer people from time
immemorial. This type of cake has the aroma of glutinous rice flour and green bean paste and is
often made during the Cambodian New Year holidays.

Num Ansom

Ingredients

 2 Kg glutinous rice
 400 ml coconut milk
 1 tbsp salt
 2 tbsp sugar
 300 g peeled split mung bean
 2 liters water for steaming
 500 g skinless pork belly
 10 g minced garlic
 1/2 tsp salt
 1 tsp sugar
 1/2 tsp ground black pepper
 Wrapping and Cooking:
 Banana leaves (clean, wipe, and cut)
 Cooking twine

Instruction

 Step 1: Wash the glutinous rice and soak it in water overnight. Then remove them, and
drain.

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 Step 2: Put 1 can of coconut milk, sugar, salt, and glutinous rice in a large pot, and stir until
the milk evaporates. Then transfer to a large bowl and set aside.
 Step 3: Wash the peeled green beans and soak them overnight
 Step 4: Steam the chickpeas for 25 minutes until cooked; transfer to a bowl, and set aside.
 Step 5: Cut the bacon into pieces, each 5 inches long, and mix well with the sugar, ground
black pepper, salt, and minced garlic. Then marinate for 30 minutes for the spices to infuse.
 Step 6: Wash the banana leaves to wrap the cake. You can watch the cake-wrapping video
here!
 Step 7: Before cooking, line the bottom of the pot with banana leaves to avoid burning on
the bottom of the pot. Then place all the wrapped cakes in the pot and cover it tightly. Cook
for 3-4 hours.
 Step 8: Once cooked, transfer the cake to a rack to cool. This cake can keep longer when
stored in the refrigerator.

 tep 4: Arrange on a plate and serve with sweet coconut fish sauce

4. Nom Korng
Nom Korng is a Cambodian donut you often see on every street or market in this country. They
have a chewy texture and a caramel-like glaze on top. They are super easy to make with simple
ingredients.

Nom Korng

Ingredients

 2 3/4 cups Mochiko Sweet Rice Flour (Or Glutinous Rice Flour)
 1 1/3 cups of Coconut Milk
 1 1/2 tablespoons granulated sugar or brown sugar

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 1/2 teaspoon salt
 Oil for deep frying
 1/2 cup Water
 1 1/2 cups Palm Sugar
 Sesame Seeds

Instruction

 Step 1: Mix the rice flour, coconut milk, salt, and granulated sugar together and let it rest for
15 minutes.
 Step 2: Flatten dough 1/2 inch thick and, using cookie cutters, cut out doughnut shapes.
 Step 3: Cover the shaped donuts with saran wrap to prevent them from drying out.
 Step 4: Deep fry in oil until the cake is crispy and take it out and place it on absorbent paper.
 Step 5: Heat the jaggery and water over low heat until the sugar is completely dissolved.
 Step 6: Use tongs to dip half of the donut in the glaze and sprinkle with sesame seeds on the
surface that have just been glazed.
 Step 7: Let the cake cool for at least 2 hours to prevent it from becoming chewy. Best eaten
the next day.

5. Num Chak Kachan

Cambodians generally make Num Chak Kachan during Buddhist holy days. It is made with
layers of various colors.

Num Chak Kachan is often used during Buddhist holidays. They have the supple texture and
sweetness of coconut milk. The method is also very simple.

Num Chak Kachan

Ingredients

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 1 1/2 cups cassava flour
 1 1/2 cups rice flour
 2 cups coconut milk
 1 cup water + 1/2 cup fresh moringa leaves (blend, strain, keep juice)
 1/2 + 1/8 cup brown sugar or taste
 1/2 cup water + 1/2 cup boiled taro (grind together)
 1 cup water + 1 carrot (blend, strain, keep juice)
 1/2 cup water
 1 tsp salt

Instruction

 Step 1: Mix flour, sugar, and salt in a large bowl add coconut milk and water, stir until sugar
is completely dissolved, and divide into 3 parts
 Step 2: Put the taro in a bowl and stir until the mixture is completely dissolved, and do the
same with the carrot juice and moringa juice
 Step 3: Put a little oil on a plate to steam the cake
 Step 4: Pour a layer of the colored mixture over the steamed portion. Reheat for about five
minutes
 Step 5: Repeat the process several times; add more layers to the steaming sections (you can
use different colors for different layers)
 Step 6: Cool, garnish with grated coconut, and cut into pieces

6. Nom Lpo'v
This dessert is made from two simple Khmer ingredients: Pumpkin and jaggery. It can be found
in markets throughout the country. This cake has a sweet taste and is suitable for dessert after every
meal.

Ingredients

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 450 gr grated pumpkins
 120 gr rice flour
 250 ml coconut milk
 120 gr rice flour
 10 gr salt
 100 gr palm sugar

Instruction

 Step 1: Peel the pumpkin and wash it, then use a small grater
 Step 2: Mix the grated pumpkin, salt, melon juice, jaggery, and rice flour together
 Step 3: Then wrap each part of the mixture in banana leaves and steam for 20 minutes
 Step 4: Finally, open the banana leaf and enjoy

7. Num Plae Ai
‘Num Plae Ai’ is a simple but delicious cake. Its outer layer of sticky rice is slightly chewy, and
the jaggery candy layer inside makes this cake taste sweet.

Num Plae Ai

Ingredients

 1 cup or 200 gms sticky rice flour

 100 -150 gms palm jaggery
 A pinch of salt
 Grated coconut
 Boiled water
 Cold water
 Banana leaf for serving

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Instruction

 Step 1: Mix rice flour with salt and water

 Step 2: Cut the Palm Jaggery into small pieces to fill one piece into each ball
 Step 3: Grate the coconut, store it in the refrigerator, and take it out for the last time because
only grated coconut is needed for sweetening and can be kept in the fridge
 Step 4: Make small shells out of rice dough
 Step 5: Fill each ball with one piece of cut jaggery and close
 Step 6: Bring a pot of water to a boil, drop the palm jaggery-filled rice balls in it, and cook
for 5-10 minutes until the sweet balls emerge
 Step 7: Drop the cooked candies into a bowl of room temperature or cold water
 Step 8: After a minute, remove them and place them on a plate
 Step 9: Take the grated coconut and spread it on a plate, and roll each sweet in the grated
coconut to make a covering
 Step 10: Serve hot or cold

8. Num Kom
Num Kom is a traditional Cambodian rice cake made with simple ingredients such as glutinous
rice flour with palm sugar, freshly grated coconut, and roasted sesame seeds. Therefore, this cake
has a sweet taste and chewy texture, which is very suitable for breakfast.

Num Kom

Ingredients

 1½ cups glutinous rice flour

 Warm water
 5 cups freshly grated coconut

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 4 teaspoons black sesame seeds
 ½ cup jaggery syrup palm sugar
 1 pinch salt
 Banana leaves
 Vegetable oil

Instruction

 Step 1: Roast the sesame seeds over low heat, then turn off the heat and add the grated
coconut and jaggery syrup. Mix the ingredients for the filling
 Step 2: Mix salt, warm water, and glutinous rice flour together until you get a dough that can
be easily kneaded
 Step 3: Form into dough balls about 2 inches in diameter
 Step 4: Place the filling between the dough balls
 Step 5: Place the cookies in the center of the cut banana leaf and shape it into a pyramid
shape
 Step 6: Steam the cake for 15 minutes

9. Nom Ka Chai
Nom Ka Chai or Chive Cakes is one of the favorite breakfast dishes of Cambodians and diners
elsewhere.

Nom Ka Chai

Dough Chive mix

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 2 cups rice flour

 5 cups of chives and garlic mixed or of
 1 3/4 cups tapioca flour
only chives
 1 tbsp baking powder
 1/2 tsp salt
 1 tbsp baking soda
 1 tbsp chicken broth powder
 1/4 tsp salt
 3 tbsp oil
 2 cups hot water

Instruction

 Step 1: Mix the ingredients in the dough together, then mix in the chive mix with the dough
 Step 2: After mixing, you need to steam them in small cups for 15 - 20 minutes
 Step 3: Remove them from the pot and let them cool
 Step 4: After they cool, you will fry them in oil until they are golden brown
 Step 5: Remove to absorbent paper and enjoy
 the cake for 15 minutes

10. Nom Akor

Nom Akor is a popular dessert in Cambodia. This cake is bouncy, thick, and soft when you bite
into it. It also has a sweet taste and aroma of coconut.

Nom Akor
Ingredients

 Rice flour
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 Yeast
 Corn starch
 Sugar
 Coconut milk
 Salt
 Warm water
 Shredded coconut

Instruction

 Step 1: Mix the dough and shape it into small balls, and place the filling in the center
 Step 2: Steam the balls into a small cup
 Step 3: Drizzle coconut milk over the cake before serving to enhance the aroma and
deliciousness

Preferent: https://www.bestpricetravel.com/travel-guide/khmer-cake-3358.html

Thank you!

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