Num Chak Kachan (recipe)
| Num Chak Kachan (recipe) | |
|---|---|
| Dish | Num Chak Kachan |
| Recipe language | French |
| Adapted from | CambodgeMag |
| Instructions | Partial instructions |
| Occasions | Buddhist holidays |
| Subjects | Food & Foodways |
Coconut milk batter of cassava and rice flour divided into three colours and steamed layer by layer.
This page records one documented preparation of Num Chak Kachan, summarised from a published recipe. (CambodgeMag) The cited source gives only partial instructions, so the method below is incomplete.
Ingredients
- 1.5 cups cassava flour
- 1.5 cups rice flour
- 2 cups coconut milk
- 1 cup water
- 0.5 cup fresh moringa leaves
- 0.5 cup brown sugar, or to taste
- 0.5 cup boiled taro
- 1 carrot
- Water, for blending the colourings
- 1 tsp salt
- Grated coconut, to garnish
- A little oil, for the plate
Preparation
- Mix the cassava flour, rice flour, sugar and salt together.
- Add the coconut milk and water and stir until the sugar dissolves.
- Divide the batter into three portions.
- Blend the boiled taro with water and stir it into one portion.
- Blend and strain the moringa leaves and reserve the juice for the second portion.
- Blend and strain the carrot and reserve that juice for the third portion.
- Oil a plate and heat it in the steamer.
- Pour in one coloured layer and steam about five minutes.
- Repeat, alternating colours, until all the batter is used; the cited recipe does not state exact quantities or timings for each layer.
- Cool, garnish with grated coconut and cut into pieces.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.