Recipe byThe ZestyPlate Kitchen
Cambodian num poum: light coconut waffles sweetened with palm sugar and cooked until crisp and golden. A simple, fragrant street-style treat.
Num poum are Cambodian coconut waffles: crisp at the edges, soft in the middle, and sweetened with palm sugar and coconut milk rather than plain white sugar. That palm sugar gives them a gentle caramel depth that sets them apart from the breakfast waffle. Best eaten warm, soon after they come off the iron.
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Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 1/2 cup Rice Flour
- 1/2 cup Wheat Flour
- 1/2 cup Coconut Milk
- 3/4 cup Palm Sugar
- 2 Eggs
- 1/2 tsp Salt
Nutrition (per serving)
480
kcal
10g
Protein
81g
Carbs
13g
Fat
Estimated per serving. How we calculate this.
Preparation
- In a bowl, mix the rice flour, wheat flour, coconut milk, palm sugar, eggs and salt into a smooth batter.
- Brush a waffle iron with oil, pour in the batter, and cook over an open fire until light brown and crisp.
Tips from the ZestyPlate Kitchen
- Stop mixing the batter once it is smooth. Overworking it makes the waffles heavy.
- Oil the iron well so the waffles release cleanly and crisp at the edges.
- If the palm sugar is solid, melt it into the warm coconut milk first so it blends in evenly.
- Let them go properly golden. That is what gives you the crisp edge and soft centre.
Frequently Asked Questions
Rich and caramelly, and less sharply sweet than white sugar. Brown sugar is the nearest stand-in.
Yes. It will sit in the fridge for a few hours; just give it a stir before you cook.
They are good on their own, or with fresh fruit, a drizzle of coconut cream, or a scoop of ice cream.
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