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Nom krok
Coconut rice cakes
Num krok: crisp-bottomed coconut rice cakes with spring onion, cooked in a dimpled pan
Nom krok are a street snack you hear before you see: the hiss of batter hitting a charcoal-heated cast-iron pan full of small round hollows, outside markets and schools across Phnom Penh in the late afternoon. Each little cake has a lacy, crunchy rice-flour shell and a molten top of salted coconut cream with spring onion, and two halves are pressed together to eat hot from a banana leaf. A Danish aebleskiver or Japanese takoyaki pan works perfectly at home. Chef's tip: let the pan get properly hot before the first batter goes in, about 4 minutes on a medium-high heat; a cool pan makes pale, sticky cakes that won't come out cleanly.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the base batter
- 5 ½ oz rice flour
- 1 ¾ oz cooked jasmine ricecold
- ¾ cup coconut milk
- ¾ cup water
- 1 tbsp sugar
- ½ tsp salt
For the topping
- ¾ cup coconut creamthick
- 1 tbsp rice flour
- ¼ tsp salt
- 3 spring onionsfinely sliced
- 3 tbsp vegetable oilfor the pan
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Method
0/6 doneStep 1: Blend 5 ½ oz rice flour, 1 ¾ oz cooked jasmine rice, ¾ cup coconut milk, ¾ cup water, 1 tbsp sugar and ½ tsp salt for 1–2 minutes, until the rice disappears and the batter is smooth and pours like single cream. Rest for 10 minutes.
Step 2: In a jug, whisk ¾ cup coconut cream, 1 tbsp rice flour and ¼ tsp salt until smooth. Stir in half of 1 ½ spring onions.
Step 3: Heat the dimpled pan over a medium-high heat for 4 minutes. Brush each hollow generously with 3 tbsp vegetable oil; it should shimmer straight away.
4 minStep 4: Stir the base batter and fill each hollow three-quarters full. It should sizzle loudly at the edges. Cook for 2 minutes, until the edges set and turn opaque.
2 minStep 5: Spoon a teaspoon of the coconut topping into the soft centre of each cake, scatter with the rest of 1 ½ spring onions, cover with a lid and cook over a medium heat for 3–4 minutes, until the bottoms are golden brown and crisp and the tops are just set but still creamy. Common mistake: flipping them like takoyaki. Nom krok are cooked on one side only; the soft top is the point.
4 minStep 6: Lift the cakes out with a teaspoon, running it round the edge first, and press them together in pairs, tops facing. Brush the pan with oil again and repeat with the rest of the batter. Eat hot.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 4 g
- Carbs
- 36 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nom krok take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cooked jasmine rice?
- Any long-grain rice, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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