Nom Krok, also known as Cambodian rice cakes, are delightful little treats made from rice flour, coconut milk, and green onions. These crispy and savory cakes are a popular snack or dessert in Cambodia, enjoyed by people of all ages.

The history of Nom Krok is deeply rooted in Cambodian culinary traditions, where rice is a staple ingredient. These rice cakes have been a beloved part of Cambodian cuisine for generations, often prepared during special occasions and festivals.

To make Nom Krok, start by preparing the batter. Mix rice flour, coconut milk, sugar, and a pinch of salt until you achieve a smooth consistency. Next, stir in finely chopped green onions, which add a burst of flavor to the cakes. Heat a special Nom Krok pan or a similar mold, lightly oil it, and pour the batter into the molds. Cook until the edges are crispy and golden brown.

While the traditional recipe is already delicious, you can customize Nom Krok to suit your taste. For a sweeter version, add a bit more sugar to the batter. You can also experiment with different toppings, such as shredded coconut or sesame seeds, to add extra texture and flavor.

In Cambodia, Nom Krok is typically served hot, straight from the pan. They are often enjoyed as a snack or dessert, sometimes accompanied by a dipping sauce made from coconut milk and palm sugar. The combination of crispy exterior and soft, flavorful interior makes Nom Krok a delightful treat.

From a nutritional standpoint, Nom Krok is relatively healthy, especially when compared to other fried snacks. The use of rice flour and coconut milk provides a good source of carbohydrates and healthy fats. However, it is important to enjoy them in moderation, as they are still fried and can be high in calories. Additionally, those with coconut allergies should avoid this dish or substitute coconut milk with another type of milk.