Num Kroch is a snack treat made with mung bean filling and sticky or sweet rice dough that is deep-fried to get a gorgeous golden brown and crispy texture.
Glutinous rice flour, rice flour, water, salt, palm sugar, and water. For the creamy dough, replace the water with coconut milk.
Coconut mung bean filling ingredients: peeled split mung bean (yellow mung bean), grated coconut, coconut milk, salt, palm sugar.
Place a mung bean ball in the middle and use your fingers to close the dough and then smooth the edges.
Putting together the dough, filling, and sesame seeds coating and ready to deep-fry. Place the doughs on the banana leaves or the parchment paper to avoid sticking to the dish.
Oil temperature is very important, between 280ºF-300ºF.
Num Kroch
Num Kroch is a Cambodian dessert or snack comprised of mung bean, coconut filling, and sticky or sweet rice dough and deep-fried to a gorgeous golden brown and crunchy texture.
Ingredients
Method
Filling:
- Rinse the mung beans well with running water until the water runs clear. Then soak for 2 hours and drain well.
- Use a steamer, bring water to a boil, once it's boiling turn the heat to medium, add in the mung bean, and spread the mung bean to cook evenly. Steam for about 45 minutes ( or until soft ). Transfer into a plate for later use.
- Place a non stick pan over medium heat, pour the coconut milk, add palm sugar, salt, and stir. Then continue adding grated coconut, steamed mung beans, and stir until the milk is well evaporated. Then transfer to a plate and wait until warm, then form into balls. Set aside.
Dough:
- Mix warm water with palm sugar, and stir until completely dissolved.
- In a large mixing bowl, open a package of glutinous rice flour, add rice flour, salt, stir to combine.
- Gradually add the palm sugar mixture and stir using spatula, once the dough is easy to form, start using your hand to knead the dough until smooth for about 2-3 minutes
- Cover the dough with plastic wrap and rest for 30 minutes.
- Scoop a tablespoon of dough and form into a ball, then use the thumbs to flatten the ball, place the a mung bean ball in the middle and use your fingers to close the dough and then smooth the edges. Continue smoothing the dough with a circular motion using both palms to form a balls. Then use your both palms again to gently flatten the ball.
- Then lightly coat the flatten ball with sesame seeds, use your palms again to press the sesame seed to attach well with the dough.
- Continue until the dough is finished.
- Place all the balls on banana leaves or you can use parchment paper.
- Use a deep non stick pan for deep frying, turn the heat to medium and pour in the vegetable oil. Heat the oil until reaches 280ºF-300ºF.
- Gently drop each balls into hot oil and deep frying them until light golden colour.
- Place them on the cooling rack and serve!
- Enjoy!
Notes
For serving next day, use parchment paper to pack when warm and keep in the refrigerator. Use air fryer for better crispiness.
