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 within, and gently sweetened with rich palm sugar and coconut milk. A fragrant street-food treat, they're wonderful warm and make a delightful change from the everyday waffle.
Prep 10 min
Cook 15 min
Total 25 min
Easy
- 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
Video
Preparation
- In a bowl, mix the rice flour, wheat flour, coconut milk, palm sugar, eggs and salt.
- Brush a waffle iron with oil, pour in the batter, and cook over an open fire until light brown and crispy.
Tips from the ZestyPlate Kitchen
- Mix the batter until just smooth so the waffles stay light.
- Brush the iron well with oil so they release cleanly and crisp up.
- Palm sugar gives a deep caramel flavour — melt it into the coconut milk if it's solid.
- Cook until properly golden for the best crisp-edged, soft-centred texture.
Frequently Asked Questions
Rich, caramel-like and less sharply sweet than white sugar; brown sugar is the closest substitute.
Yes — it can rest in the fridge for a few hours; give it a stir before cooking.
They're lovely on their own, or with fresh fruit, a drizzle of coconut cream, or a scoop of ice cream.
