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Cooked Num Kom - Flavourfully Good
Flavourfully Good

Num Kom

A delicious dessert made with glutinous rice flour, and fragrant coconut with sesame seeds filling and warped in banana leaf.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 5 people
Course: Dessert
Cuisine: Cambodian, Khmer
Ingredients Method

Ingredients
  

Coconut Sesame Seeds Filling:
  • 2 cups | 150g grated coconut
  • 20 g roasted sesame seeds
  • 150 g palm sugar ( or sugar )
  • 1/4 tsp salt
  • 1/2 cup | 125ml water
Dough:
  • 400 g glutinous rice flour
  • 200 ml water
  • 200 ml coconut milk
  • 70 g palm sugar
Wrapping:
  • Banana leaves ( clean, cut and oil )
  • oil ( for banana leaves )
  • 2 litres water ( for steaming )

Method
 

Coconut Sesame Seeds Filling:
  1. Roast grated coconut and sesame seeds until golden brown over medium heat, the roughly pound the sesame seeds. Set aside.
  2. In a large pan, turn the heat to medium, caramelize palm sugar and water, add a pinch of salt then add roasted coconut and sesame seeds, stir to combine. Wait until warm, then start rolling into balls. Set aside.
Dough:
  1. In a large mixing bowl, combine the glutinous rice flour, water coconut milk, and palm sugar, stir until it forms a dough.
  2. Form the dough and the filling together into a ball and do the rest until finishing the all dough. Place all the balls on banana leaf.
Wrapping:
  1. Rinse the banana leaves well then cut, oil the leaves to avoid stickiness.
  2. Drop the glutinous rice ball with filling in the banana leaf, wrap them to form a pyramid shape. Repeat the steps until finish all the dough and filling. Place them into a large steamer.
Steaming:
  1. In a large steamer, bring 2 litres or more to a boil, then lower the heat to medium.
  2. Place the cakes in and steam for about 35-40 minutes.
  3. Enjoy!