Nom Kor is a traditional Khmer dessert made by stirring flour and sugar together to create a soft, tender texture and a delicate sweetness. Nom Kor has been enjoyed by Khmer people since ancient times. Traditionally, families prepared this simple dessert at home for everyday enjoyment or brought it to pagodas during Buddhist ceremonies and traditional celebrations.
Over time, Nom Kor has remained a familiar part of Khmer culinary heritage and is also commonly prepared for sale in local markets.
Key Ingredients: Rice flour, Coconut milk, White sugar or palm sugar, Water, Salt, Roasted mung beans
For the Coconut Cream Topping: Coconut milk, Salt, White sugar, Tapioca starch
First, clean the mung beans thoroughly. Roast them until fragrant, then set aside.
Add the roasted mung beans to the mixture and stir well. Pour the mixture into a tray or banana-leaf molds and allow it to set.
In a pot or preferably a copper pan, combine the rice flour, coconut milk, sugar, water, and salt.
Coconut Cream Topping: Combine the coconut milk, sugar, and salt in a pot and bring to a boil.
Stir continuously over low heat until the mixture thickens and no longer sticks to the bottom of the pan.
Add the tapioca starch and stir well. Bring the mixture to a boil again and simmer for 1–2 minutes until slightly thickened.
If a softer, more liquid texture is desired, add twice the amount of water and continue stirring until fully cooked.
Finally, strain the coconut cream and pour it over the Nom Kor. Serve and enjoy.
