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Nom Krok served
Traditional Cambodian crispy Nom Krok with coconut milk

Nom Krok (Cambodian Coconut Rice Pancakes)

Author: Flavelo
Recipes Cakes and Desserts
Walking the streets of Cambodia, you often hear the distinctive sizzle of cooking coconut milk. Nom Krok is a brilliant study in contrasts: the batter made of rice flour and coconut forms a crispy shell in the hot, semi-spherical molds, while the inside remains trembling soft and pudding-like. The savory scallion on top adds that 'umami' twist to the sweet base that makes them addictive.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Nom Krok pan or Takoyaki pan (special molded pan)
  • Brush for oiling

Instructions

1 ✓

Mix the dry ingredients: rice flour, tapioca starch, sugar, and salt.

Tip: Tapioca starch gives the dough its characteristic chewy texture.
2 ✓

Gradually add the coconut milk and water while whisking until smooth.

Tip: Adding liquid gradually helps avoid lumps. The result is a relatively thin batter.
3 ✓

Let the batter rest at room temperature for 15-20 minutes.

Tip: This allows the rice particles to hydrate, preventing a gritty texture.
4 ✓

Heat the mold pan over medium heat and oil each depression thoroughly.

Tip: Proper heat is critical: too hot and it burns, too cold and it sticks. Test with a drop of batter; if it sizzles, it's ready.
5 ✓

Fill the molds about 3/4 full with batter.

Tip: The batter puffs up slightly from the steam.
6 ✓

When the edges start to set but the center is still runny, sprinkle with a little scallion.

Tip: The scallion cooks into the batter, it's not just a garnish.
7 ✓

Cover the pan and cook for a few minutes until the bottom is golden brown and crispy, and the top sets (remains jelly-like).

Tip: The steam under the lid cooks the top while the bottom fries.
8 ✓

Lift them out with two spoons or chopsticks and serve warm.

Tip: Traditionally, you can flip two hemispheres together to make a round ball.

Recipe FAQ

I don't have a special pan, what should I do?
Unfortunately, this dish gets its character from the mold (crispy shell vs. pudding center). You could try making small discs in a skillet, but the result will be different.
Why is it sticking?
The pan wasn't hot enough or not oiled enough. Rice flour tends to stick.

Ingredients

  • 1.5 cups Rice Flour
  • 0.33 cup Tapioca Starch (or Cornstarch)
  • 1 cup Coconut Milk (thick)
  • 0.5 cup Water
  • 2 tbsp Sugar
  • 1 pinch Salt
  • 1 stalk Scallion (green part, chopped)
  • 1 tbsp Vegetable Oil (for frying)