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Sesame Balls - Num Kroch - Flavourfully Good
Flavourfully Good

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.
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Prep Time 2 hours
Total Time 1 hour
Servings: 5 people
Course: Dessert
Cuisine: Cambodian, Khmer
Ingredients Method Notes

Ingredients
  

Mung Bean Filling:
  • 400 g yellow mung bean 1 package
  • 1 cup coconut milk
  • 1/2 cup grated coconut
  • 50 g palm sugar
  • 1/2 tsp salt
Dough:
  • 400 g glutinous rice flour
  • 60 g rice flour
  • 1/4 tsp salt
  • 360 ml warm water
  • 80 g palm sugar
  • 3 tbsp sesame seeds
  • 8 cups vegetable oil ( oil temperature 280ºF-300ºF)

Method
 

Filling:
  1. Rinse the mung beans well with running water until the water runs clear. Then soak for 2 hours and drain well.
  2. 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.
  3. 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:
  1. Mix warm water with palm sugar, and stir until completely dissolved.
  2. In a large mixing bowl, open a package of glutinous rice flour, add rice flour, salt, stir to combine.
  3. 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
  4. Cover the dough with plastic wrap and rest for 30 minutes.
  5. 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.
  6. Then lightly coat the flatten ball with sesame seeds, use your palms again to press the sesame seed to attach well with the dough.
  7. Continue until the dough is finished.
  8. Place all the balls on banana leaves or you can use parchment paper.
  9. 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.
  10. Gently drop each balls into hot oil and deep frying them until light golden colour.
  11. Place them on the cooling rack and serve!
  12. Enjoy!

Notes

For serving next day, use parchment paper to pack when warm and keep in the refrigerator. Use air fryer for better crispiness.