Holidays & Special Occasions
Num Kom
Ingredients
- - 250 g (2 cups) glutinous rice flour
- - 180 ml (3/4 cup) warm water
- - 150 g (1 1/2 cups) grated fresh coconut
- - 100 g (1/2 cup) palm sugar, finely chopped
- - 1/4 tsp (1 g) salt
- - banana or pandan leaves, for wrapping
- - toothpicks or small skewers, to secure
Method
- In a small saucepan, combine grated coconut, palm sugar and salt over low heat, stirring until the sugar melts and the mixture becomes sticky, about 5 minutes. Cool completely.
- In a bowl, gradually mix warm water into the glutinous rice flour, kneading until a smooth, soft dough forms.
- Take a small portion of dough, flatten it, and place a spoonful of the coconut-palm sugar filling in the centre. Seal the dough completely around the filling.
- Fold a square of banana or pandan leaf into a cone shape, place the filled dough ball inside, and fold the top over to form a pyramid parcel, securing with a toothpick.
- Repeat with the remaining dough and filling.
- Steam the parcels over simmering water for 15–20 minutes until the dough is translucent and firm.
- Cool slightly before unwrapping and serving.
Introduction: Num Kom are small pyramid-shaped rice flour dumplings filled with grated coconut and palm sugar, wrapped in folded banana or pandan leaves and steamed until glossy.
Cultural Background: Num Kom are small pyramid-shaped rice flour dumplings filled with grated coconut and palm sugar, wrapped in folded banana or pandan leaves and steamed until glossy. Their distinctive shape and sweet filling make them a favourite offering during Khmer New Year, when households prepare trays of festive sweets to welcome visiting family and mark the turning of the year.
Tips: Seal the dough completely around the filling to prevent the palm sugar from leaking out during steaming. Work with lightly oiled hands when shaping the dough, as glutinous rice dough is quite sticky.
Variations: Pandan leaves can be blended into the dough itself for a natural green colour and fragrance. Mung bean can replace some of the coconut filling for a milder sweetness. Already vegetarian and vegan as written.
Storage: Store steamed parcels in an airtight container in the refrigerator for up to 3 days.
Reheating: Re-steam for 5–8 minutes until soft and warmed through; avoid microwaving, which can toughen the dough.
Nutrition: Per serving (approx.): 150 kcal, 2 g protein, 5 g fat, 26 g carbohydrate, 2 g fibre, 60 mg sodium.
FAQs:
Q: Why is my filling leaking out?
A: This usually means the dough wasn’t sealed completely around the filling; pinch the edges firmly closed before wrapping in the leaf.
Q: Can I use a different leaf if pandan or banana leaves aren’t available?
A: Parchment paper can be used as a substitute for shaping, though the characteristic aroma from the leaves will be missing.