Num akor

Num akor

Nom akor with grated coconut and a coconut cream (ktis doung) filling
Alternative names	num ah kor, nom akor, nom ah kor
Type	steamed rice cake
Course	dessert/snack
Place of origin	Cambodia
Region or state	Southeast Asia
Main ingredients	fermented rice flour, palm sugar, yeast, water, coconut cream or grated coconut
Media: Num akor

Num akor or num ah kor (Khmer: នំអាកោរ) is a Cambodian steamed rice cake made from fermented rice flour.

Etymology

In Khmer, the term num (នំ) refers to cakes, cookies, or many desserts in general.

Preparation

The batter consists of rice flour, palm sugar, and water, left to ferment overnight before being steamed in small molds. They are served with coconut cream or grated coconut. In modern versions pandan leaf juice is sometimes added to the batter.

Consumption

In Cambodia, num akor is commonly sold in markets such as Old Market in Siem Reap, as well as Orussey Market and Central Market in Phnom Penh, typically in sets of four to six cakes. It is eaten as a snack, dessert, or during festive occasions.