Num Chak Chol (Khmer Honeycomb Cake)

Num Chak Chol is a traditional Cambodian honeycomb cake famous for its crispy golden edges and airy interior filled with bubbles. Made with a naturally fermented rice starter, coconut milk, and sugar, this dessert is a beloved street snack in Cambodia.

This guide includes step-by-step instructions, tips for cold climates, troubleshooting, and storage advice to help you make perfect Num Chak Chol at home.

Quick Recipe Summary

• Prep Time: 30 min
• Fermentation Time: 20–31 hours (depending on climate)
• Cook Time: 30 min
• Yield: 15–20 cakes
• Difficulty: Intermediate
• Cuisine: Cambodian

Video

INGREDIENTS

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Ingredients

Batter Starter (Active Starter)

• ½ cup (60g) rice flour
• 2 tbsp (30g) sugar
• ¾ cup (180 ml) warm water (35–38°C / 95–100 °F)

Feed the Batter Starter (Optional Feeding – After 12 Hours if Needed)

• 2 tbsp rice flour
• 1 tbsp sugar
• 3 tbsp warm water (35–38°C / 95–100 °F)

Final Batter

• All active starter (from above)
• 3 cups (380g) rice flour
• 1⅓ cups (160g) glutinous rice flour
• ½ cup (100g) sugar
• 2 tbsp (60g) palm sugar
• 210–240 ml water (adjust as needed)
• 200 ml coconut milk
• ½ tsp salt
• 1 egg

STEPS:

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Step 1: Make the starter (start 8:00AM – morning)

1. Mix rice flour, sugar, and warm water until smooth.
2. Cover loosely with a kitchen towel.
3. Place in an oven with light on only (no heat).
4. Put a small bowl of warm water next to the batter to maintain humidity.
5. Leave undisturbed for 12 hours.

Check readiness:

• Bubbles appear
• Batter is light and airy
• Mild tangy smell
• If active, no feeding needed. Otherwise, feed the starter and ferment for another 12 hours or longer.

Step 2: Feed the starter (8:00PM – night) – Optional

• After 12 hours, feed the batter by mixing rice flour, sugar, and warm water until well combined. Pour the mixture into the batter and gently stir just to combine. Then place it back in the oven for another 12 hours or overnight.
• Note: If after 12 hours the batter has a lot of bubbles, looks light, and has a mild yogurt-like smell (not too strong), you do not need to feed the batter. This means it is fermenting well, so you can skip this step.

How Your Starter Should Look After 24 Hours

Appearance

• Lots of small bubbles throughout the batter
• The batter looks light and slightly fluffy/airy
• The surface may look a little foamy
• The batter may rise slightly compared to when you first mixed it
• Texture should still be smooth and pourable, not thick or pasty

Smell

• Mildly sour, similar to yogurt or fermented rice
• Slight sweet fermented aroma
• Not sharp or unpleasant

What it should NOT smell like ❌

• Very strong sour or vinegar smell
• Rotten or moldy smell
• Alcohol-like smell that is too strong

Step 3: Prepare the Final Batter (8:00AM – morning)

1. Combine the active starter, rice flour, and glutinous rice flour.
2. Add coconut milk and gradually add water until smooth.
3. Mix in sugar and palm sugar.
4. Hand mix for 20–30 minutes until the batter is smooth, slightly thick, and pourable.
5. Cover loosely and ferment in a warm environment for 4-6 hours (cold climate).

Add Egg and Salt

1. Gently stir the batter.
2. Fold in egg and salt.
3. Rest 20–30 minutes before frying to strengthen structure.

Final Batter Ready for Frying

After resting for 20–30 minutes, the final batter should look like this:

• Many small bubbles throughout the batter
• Light and slightly airy texture
• Smooth and pourable consistency

Step 4: Frying Instructions

1. Use about ½ cup of oil, enough for frying without using too much.
2. Heat oil to 170–175°C (medium-low heat).
3. Test with a small drop of batter — it should bubble and rise immediately.
4. Pour the batter carefully.
5. The edges crisp first, and the center forms honeycomb bubbles.
6. Flip once the bottom is golden.
7. Drain on a cooling rack to maintain crispiness.

Pro Tips for Perfect Honeycomb

• Use warm water (35–38°C) for starter and batter.
• Hand mix to maintain bubble integrity.
• Batter should be slightly thick but pourable.
• Rest batter after adding salt and egg for 20–30 min.
• Maintain steady frying temperature: 170–175°C.
• Fry a small test piece before the full batch.

How to Control Fermentation

1. Warm Climates (Cambodia): 2–3 hours, 26–32°C indoor.
2. Cold Climates: 3–6 hours, use oven light + warm water to create warmth.
3. Visual cues for readiness:
   • ✔ Airy and light batter
   • ✔ Small bubbles
   • ✔ Mild tangy aroma
   • ✔ Slightly thick but flows slowly from ladle

Problem	Cause	Fix
No honeycomb bubbles	Starter inactive	Use bubbly starter; check aroma
Batter too thick	Poor consistency	Add 1 tbsp warm water at a time
Cake absorbs oil	Oil too low	Heat oil to 170–175°C
Cake burns	Oil too hot	Fry medium-low heat
Honeycomb weak	Egg added too early	Add egg just before frying

Frequently Asked Questions (FAQ)

• Can I use a mixer?
• Hand mixing is preferred; low-speed mixer only.
• How do I know the starter is ready?
• Bubbly, light, and mild tangy smell.
• Why is the batter thick after mixing?
• Slight thickness is normal; adjust with 1 tbsp water if needed.
• Can I store leftover batter?
• No — batter is best used the same day.
• How long does frying take?
• Each piece: 2–3 minutes, edges first, then flip.

How to Store and Reheat

• Best enjoyed fresh and warm.
• Store at room temperature 1 day, or refrigerate 2–3 days (texture softens).
• Reheat in pan, oven, or air fryer until crispy.
• Freezing is not recommended.

Cultural Note

Num Chak Chol is a popular Cambodian street snack often sold in markets and roadside stalls. The sizzling batter expanding in hot oil is a familiar sight and aroma for many Cambodians. Freshly fried Num Chak Chol is best enjoyed warm with tea or coffee.