Fry Rice Flour with Glutinous Rice Flour Dessert or Snack is one of the most popular street food in Cambodia, made of rice flour mixed with glutinous rice, sugar, palm sugar, egg, and water. Some prefer coconut milk over water or mix both water and coconut milk to add a more creamy flavour to the cake.
BATTER
First, let’s prepare the batter mixture using following ingredients:
- 250g rice flour
- 100g glutinous rice flour
- 80g palm sugar
- 120g sugar
- 1 egg ( room temperature )
- 250 ml water
In a large mixing bowl, combine rice flour and glutinous rice, sugar, palm sugar, egg, and water then stir until dissolved. Use a mixer to combine the batter or stir using your hand or a spatula.
Cover the batter with plastic wrap and place it in the warm oven with the temperature of 38ºC – 40ºC to ferment the batter for 4 – 5 hours.
If you are in a tropical country, this method is not necessary. In Cambodia, people usually place the batter exposed to the sun to help it rise.
YEAST
What are the ingredients that we need for the yeast mixture?
- 1/2 tsp instant yeast
- 1/2 tsp sugar
- 20 ml lukewarm water
I tried numerous times to make this recipe without instant yeast; however, the cake never rose. In tropical countries, instant yeast is not necessary because the batter will rise naturally at a hot temperature or after being exposed to the sun. Using yeast will have comparable effects in colder countries.
While the batter is fermenting, and 15 minutes before taking it out of the oven, let prepare the yeast mixture.
In a measuring cup or a mixing bowl, mix instant yeast, sugar, lukewarm water and stir until combined. Then let it stand for 5 – 10 minutes or until it starts to foam.
MIXING
After fermenting the batter for 4 hours, take it out of the oven and pour the yeast mixture into the batter bowl and stir to combine. Again, cover with plastic wrap or a kitchen towel and put it back into the warm oven 38ºC – 40ºC for another 30 minutes.
FRYING
Place a wok over medium heat, add 1 cup of vegetable oil and wait until the oil is hot. Test with a small drop of batter to make sure the oil is hot.
Use a small glass to pour the batter into the hot oil, and let it cook until golden. Place them on the cooling rack.
Use a paper towel or parchment paper to extract the oil on the cake and serve. Delicious!
Video
Num Chak Chol
Ingredients
Method
- First, combine rice flour and glutinous rice in a large mixing bowl.
- Gradually add water and mix using hand or a strong spatula to combine.
- Then use hand to knead the dough for 2 minutes.
- Crack one room temperature egg onto the dough and mix.
- Add sugar and combine until it is dissolved. At this point, the dough turned into the batter as the sugar melted.
- Add palm sugar and mix until dissolves. Note: adding palm sugar helps to soften the cake.
- Then use a mixer to mix for 5 minutes.
- Cover the batter with plastic wrap and place it in the warm oven with the temperature of 38ºC – 40ºC to ferment the batter for 4 – 5 hours.
- After 4 hours, take the batter out of the oven.
- While the batter is fermenting, and 15 minutes before taking it out of the oven, let prepare the yeast mixture.
- In a measuring cup, add instant yeast, sugar, lukewarm water and stir.
- Let it stand for 5 – 10 minutes or until it starts to foam.
- Take the batter out of the oven,
- Pour the yeast mixture into the batter bowl and stir to combine.
- Again, cover with plastic wrap or a kitchen towel and put it back into the warm oven ( 38ºC – 40ºC ) for another 30 minutes.
- Place a round shape wok over medium heat, add 1 cup of vegetable oil and wait until the oil is hot.
- Test with a small drop of batter to make sure if the oil is hot.
- Use a small glass to pour the batter into the hot oil, and wait until it is cooked through.
- Place them on the cooling rack and serve!
- Enjoy!
