Num Kom (recipe)
| Num Kom (recipe) | |
|---|---|
| Dish | Num Kom |
| Recipe language | English |
| Adapted from | Nisha of The Magic Saucepan, published by 196 Flavors |
| Instructions | Recipe available |
| Cooking time | 15 minutes |
| Occasions | Pchum Ben; Khmer New Year; Weddings |
| Subjects | Food & Foodways |
Glutinous rice flour dough filled with sesame, coconut and palm sugar, wrapped into banana leaf pyramids and steamed.
This page records one documented preparation of Num Kom, summarised from a published recipe. (196 Flavors)
Ingredients
- 1.5 cups glutinous rice flour
- Warm water, for the dough
- 5 cups freshly grated coconut, about 1 large coconut
- 4 tsp black sesame seeds
- 0.5 cup palm sugar jaggery syrup
- 1 pinch salt
- Banana leaves
- Vegetable oil, for greasing
Preparation
- Toast the sesame seeds over medium-low heat, then stir in the coconut and palm sugar syrup off the heat.
- Mix the filling together and set it aside.
- Combine the flour and salt, adding lukewarm water gradually until the dough is workable.
- Roll the dough into balls of about two inches, flatten them, fill and reseal.
- Cut, wash, dry and lightly oil the banana leaf pieces.
- Set a dumpling on each leaf and fold it into a pyramid.
- Bring water to a boil in a pot fitted with a steamer basket.
- Line the basket, arrange the parcels, cover them with leaves and put the lid on.
- Steam about 15 minutes, then serve.
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.