Breads
Nom Kong
Ingredients
- - 300 g (2 1/3 cups) glutinous rice flour
- - 80 g (2/3 cup) regular rice flour
- - 120 g (1/2 cup + 2 tbsp) sugar
- - 200 ml (3/4 cup + 1 tbsp) warm water
- - 150 g (5.3 oz) split mung beans, soaked, steamed and mashed with 2 tbsp sugar
- - 100 g (3/4 cup) sesame seeds
- - vegetable oil, for deep-frying
Method
- In a bowl, combine both rice flours and sugar. Gradually add warm water, kneading until a smooth, pliable dough forms.
- Divide the dough into small portions, flatten each into a disc, and place a spoonful of sweetened mung bean paste in the centre.
- Seal the filling inside and roll into a ball, then poke a hole through the centre and gently shape into a ring.
- Press each ring into a plate of sesame seeds, coating the outside evenly.
- Heat oil in a deep pot to 160°C (320°F). Fry the rings in batches for 5–6 minutes, turning occasionally, until deep golden and cooked through.
- Remove with a slotted spoon and drain on a wire rack before serving.
Introduction: Nom Kong are chewy, ring-shaped rice flour cakes coated in sesame seeds and deep-fried until golden, with a filling of sweetened mung bean paste at the centre.
Cultural Background: Nom Kong are chewy, ring-shaped rice flour cakes coated in sesame seeds and deep-fried until golden, with a filling of sweetened mung bean paste at the centre. Popular during Khmer New Year and other festive occasions, their ring shape is thought to symbolise continuity and good fortune, and they are often prepared in large batches to share with visiting family.
Tips: Fry at a moderate temperature — too hot and the outside will brown before the inside cooks through. Press the sesame seeds on firmly before frying so they don't fall off in the oil.
Variations: A version without filling, plain and simpler, is common for everyday snacking. Palm sugar can replace white sugar in the mung bean filling for a deeper caramel note. Already vegetarian and vegan as written.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in a 160°C (320°F) oven for 5–8 minutes to restore crispness; avoid microwaving, which makes them chewy and soft.
Nutrition: Per serving (approx.): 220 kcal, 5 g protein, 8 g fat, 34 g carbohydrate, 2 g fibre, 15 mg sodium.
FAQs:
Q: Why did my Nom Kong turn out oily?
A: This usually means the oil temperature was too low; fry at a steady 160°C (320°F) so the dough seals quickly rather than absorbing oil.
Q: Can I bake these instead of frying?
A: Traditional texture depends on deep-frying; baking will give a drier, less chewy result.