Cambodian num krok are small rice-and-coconut cakes cooked in a special pan until their edges turn crisp and their centers stay soft. This version pairs a lightly sweet rice batter with a creamy coconut-and-scallion topping; recipes vary by cook and region, and some add other savory or sweet fillings.
Ingredients
- For the batter: 1 1/2 cups (240 g) plain rice flour, not glutinous rice flour
- 1/2 cup (80 g) cooked jasmine rice, cooled
- 1 1/4 cups (300 ml) full-fat canned coconut milk, well stirred
- 1/2 cup (120 ml) water
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon (3 g) fine salt
- 1 teaspoon (4 g) baking powder
- For the topping: 3/4 cup (180 ml) coconut cream, or the thick cream from the top of a chilled can of coconut milk
- 2 teaspoons (5 g) rice flour
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon (1.5 g) fine salt
- 3 scallions (about 30 g), thinly sliced, including the green parts
- 2 tablespoons (30 ml) neutral oil, such as canola oil, for the pan; you may not use all of it
Instructions
- Blend the batter. Put the rice flour, cooked rice, coconut milk, water, sugar, salt, and baking powder in a blender. Blend for about 30 seconds, scrape down the sides, then blend again until the cooked rice is broken down and the mixture is smooth. It should pour easily, similar to thin pancake batter. If it seems unusually thick, blend in water 1 tablespoon (15 ml) at a time; avoid making it watery.
- Rest the batter and prepare the topping. Pour the batter into a bowl, cover, and leave it at room temperature for 30 minutes. This gives the flour time to hydrate and helps the cakes cook evenly. Meanwhile, whisk the coconut cream, rice flour, sugar, and salt in a small bowl until smooth, then stir in the sliced scallions. The topping should be creamy and spoonable rather than stiff. Stir it again before using because the rice flour can settle.
- Heat the pan. Set an aebleskiver, takoyaki, or traditional num krok pan over medium-low heat for about 4 minutes. Brush or wipe a thin film of oil into each well. The pan should be hot enough for a drop of batter to begin setting at the edge, but not so hot that it browns immediately. If using cast iron, take particular care to heat it gradually.
- Fill the wells. Stir the batter from the bottom, since rice flour settles as it rests. Pour batter into each well until it is about two-thirds full, leaving room for the topping. Add about 1 teaspoon (5 ml) of coconut-scallion mixture to the center of each cake. Do not fill the wells to the rim: overflowing batter makes the cakes difficult to lift and can cause the pieces to join across the pan.
- Cook until set and golden. Cover the pan with its lid, or use a heatproof lid that fits, and cook for about 4 to 6 minutes. Check the edges: they should look set and lightly golden, while the topping should no longer appear runny. Lift one cake gently with a thin skewer or small spoon to check the underside. If it is pale, cook for another minute; lower the heat if the bottom is browning before the top sets.
- Lift out and repeat. Loosen each cake around the edge with a thin skewer or small spoon and transfer it to a plate. Wipe out any burnt batter, re-oil the wells lightly, and repeat with the remaining batter and topping. A seven-well pan generally takes four batches for about 24 cakes. Depending on your pan and burner, allow roughly 6 minutes per batch. Serve as individual half-round cakes, or press two warm cakes together at their flat sides to make a round, if that is the shape you prefer.
Tips
- Choose the right flour. Plain rice flour gives num krok its tender, slightly chewy texture. Glutinous rice flour is not a direct swap: it can make the cakes much stickier and denser. If rice flour is hard to find, check an Asian grocery store; finely ground rice flour is preferable to a coarse rice meal.
- Use full-fat coconut milk. Low-fat coconut milk makes a thinner, less rich batter and topping. If using a can that has separated, stir it thoroughly before measuring. Coconut cream is useful for the topping, but loosen it with a teaspoon of water if it is too thick to spoon.
- Control the heat, not just the timer. Pan wells and burners vary. Medium-low heat gives the centers time to set before the bottoms get too dark. If the first batch browns quickly, turn the burner down and let the pan cool briefly before the next one.
- Keep the cakes intact. Let the edges set before trying to lift them. A thin skewer is often easier to maneuver than a broad spatula in small wells. Re-oil lightly between batches, especially with an older or unseasoned pan.
Serving Suggestions
Serve num krok hot or warm, when the outside is at its crispest and the coconut center is soft. They are often enjoyed as a snack or market-style treat, but a platter also works as part of a shared meal. Set them out with fresh herbs, cucumber slices, or a crisp salad to balance their richness. A light dipping sauce with lime, a little fish sauce, sugar, and finely sliced chile is an optional savory accompaniment; keep it on the side so the cakes do not soften before serving.
For a simple presentation, arrange the cakes in a single layer and scatter a few extra sliced scallions over the top. If you joined pairs into round cakes, turn the seam downward on the plate. Num krok are small, so plan on about six per person as a snack, or serve fewer alongside several other dishes. They are best eaten soon after cooking rather than kept waiting under a tight cover, which traps steam and softens the browned edges.
Variations
Family recipes differ in the balance of rice and coconut, the sweetness of the batter, and the toppings. For a less sweet version, reduce the batter sugar to 1 tablespoon (12 g); the cakes will still have a mild sweetness from the coconut. For a more dessert-like batch, leave out the scallions and add 1 tablespoon (12 g) sugar to the topping. A little finely grated coconut can also be stirred into the topping for extra texture.
For a savory variation, replace the scallions with 1/3 cup (50 g) finely diced cooked corn or very small pieces of cooked taro. Drain moist fillings well so they do not water down the topping. You can also divide the topping and make some wells with scallions and others with corn, which is handy when serving a mixed platter. These additions change the flavor and texture, so keep the portions small enough that the topping still fits neatly inside each well.
If you do not have coconut cream, use the thick portion from a chilled can of full-fat coconut milk and add enough of the thinner liquid to make it spoonable. The topping may be a little less rich. A dedicated round-well pan gives the familiar shape; a regular skillet does not produce the same cakes, so it is better to borrow or buy a suitable pan than to pour the batter into a flat pan and expect identical results.
Storage and Reheating
Num krok are at their best just after cooking, but leftovers can be saved. Let them stop steaming, then refrigerate in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Separate layers with parchment if you are stacking them, and expect the crisp edges to soften while chilled.
For longer storage, freeze the cooled cakes in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months. Thaw in the refrigerator or reheat from frozen. Warm refrigerated or frozen leftovers in a covered skillet over low heat, turning once if needed, or use a low oven until hot through. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS; a food thermometer can be checked in the center of a thicker cake. Avoid the microwave if crisp edges matter, since it tends to make the rice cakes soft.
Frequently Asked Questions
What does num krok mean?
Num krok is the name used for these Cambodian rice-and-coconut cakes. They are made in small round wells, which give them their characteristic domed shape. Spellings and recipe details can vary when Khmer food names are written in English, and household versions differ in sweetness and toppings.
Do I need a special num krok pan?
A traditional num krok pan is ideal, but an aebleskiver pan or a takoyaki pan with round wells can work. The well size affects how many cakes you get and how long they take to set, so check the first batch rather than relying only on the suggested time. A flat frying pan will cook the batter, but it will not make the same small domed cakes.
Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 24 hours, then stir very thoroughly before cooking because rice flour settles. The cold batter may need a few minutes at room temperature to become easy to pour. The stated timing assumes a 30-minute room-temperature rest, so making the batter ahead changes the overall schedule but not the cooking method.
Why are my cakes sticking or breaking?
The pan may not be seasoned well, the wells may need a little more oil, or the cakes may be coming out before their edges set. Let the first side cook until the rim looks firm, then loosen around the edge with a thin skewer. If the topping spills into the well, reduce the amount slightly on the next batch and keep the batter below the rim.
Can I make num krok without a blender?
A blender makes it easier to break down the cooked rice, but you can use a whisk and a bowl. Mash the rice as finely as possible first, then whisk it with the coconut milk and water before adding the dry ingredients. The batter may have a little more texture, so give it the full 30-minute rest and stir again before filling the pan.
Are these cakes meant to be sweet or savory?
They sit between the two: the batter is gently sweet, while scallions and a lightly salted coconut topping add a savory note. Some versions emphasize sweetness, and others use different fillings. This recipe keeps the sugar restrained so the cakes can be served as a snack or alongside savory foods; adjust the topping or add-ins to suit your preference.
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