Teresa's Recipes
Num Kroch
Num Kroch is a cherished Cambodian dessert that marries the exotic flavors of the East. These delicate, golden pancakes, made from rice flour and coconut milk, are a culinary delight. The crispy outer shell gives way to a soft, creamy interior, making each bite a delightful surprise. Dusted with a generous sprinkle of freshly grated coconut, these bite-sized pieces are a perfect finish to any meal.
Ingredients
- 2 cups Rice flour
- 1 1/2 cups Coconut milk
- 3/4 cup Granulated sugar
- 1/2 teaspoon Salt
- 1/2 cup Water
- 1/4 cup, for frying Vegetable oil
- 1 cup, for garnish Grated coconut
Dietary Notes
- Servings: 6
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 15g
- Carbs: 60g
- Protein: 3g
- Sodium: 200mg
- Sugar: 30g
Instructions
- In a large bowl, combine the rice flour, coconut milk, sugar, salt, and water. Stir until all ingredients are well incorporated and the batter is smooth.
- Heat a non-stick pan over medium heat and add a small amount of vegetable oil.
- Pour a ladleful of the batter into the pan and swirl to form a thin pancake.
- Cook the pancake for about 2 minutes, or until the edges start to turn golden and crisp.
- Carefully flip the pancake and cook for another 2 minutes on the other side.
- Transfer the cooked pancake to a plate and repeat the process with the remaining batter, adding more oil to the pan as needed.
- Once all the pancakes are cooked, roll them up one by one and slice into bite-sized pieces.
- Serve the Num Kroch pieces sprinkled generously with freshly grated coconut.
Tips
- For a vegan version, you can substitute the sugar with a plant-based sweetener of your choice.
- If you can't find fresh coconut, unsweetened desiccated coconut is a fine substitute.