What Is Khmer Palm Cake?

Khmer Palm Cake, known as Num Chak Kachan or Num Ansom Chek, is a traditional Cambodian dessert often served as a snack or street food. It’s made using a blend of rice flour, coconut milk, and palm sugar—the key ingredient that gives the cake its natural sweetness and unique caramel-like flavour. Steamed to perfection, these small, palm-shaped cakes have a spongy, chewy texture and a beautiful amber colour, thanks to the rich palm sugar. Their flavour is mild and not overly sweet, making them a popular treat for all ages.

Why Khmer Palm Cake Is a Must-Try Cambodian Street Food

1. Authentic Flavours: The combination of palm sugar and coconut milk captures the essence of Cambodian ingredients, delivering a sweet, earthy flavor that’s unique to Khmer cuisine.
   
   

2. Naturally Sweet and Dairy-Free: For those seeking plant-based treats, Khmer Palm Cake is ideal. Its natural sweetness comes entirely from palm sugar, and the coconut milk adds creaminess without any dairy.
   
   

3. Affordable and Convenient: These cakes are small, affordable, and easy to find, making them a perfect snack for anyone on the go or wanting to try multiple Cambodian street foods.
   
   

4. Traditional and Handmade: Most Khmer Palm Cakes are still prepared in small batches by local vendors using traditional methods. This dedication to authenticity makes every bite a taste of Cambodia’s culinary heritage.
   
   

Where to Find the Best Khmer Palm Cake in Cambodia

Khmer Palm Cake can be found in street markets, food stalls, and local dessert shops across Cambodia. Some of the best places to try this treat are the bustling night markets in cities like Phnom Penh and Siem Reap. Vendors usually serve the cakes fresh from the steamer, offering a warm, aromatic snack that’s perfect to enjoy while exploring the market. In rural areas, you may also find family-run stalls making this delicacy, each with a slightly different recipe and technique passed down through generations.

Eating Khmer Palm Cake Like a Local

Eating Khmer Palm Cake is an experience to savour, and locals enjoy it in a way that celebrates the simplicity and taste of the ingredients. Here are some tips for enjoying it like a local:

• Savour the Freshness: Palm Cake is best eaten fresh, while still warm from the steamer. This keeps the texture soft and chewy, enhancing the coconut and palm sugar flavours.
  
  

• Add Extra Toppings: Some vendors offer sesame seeds or a drizzle of coconut cream on top. Don’t hesitate to try these additions for an extra burst of taste.
  
  

• Pair It with Tea: Many locals enjoy Khmer Palm Cake with a hot or iced tea, as the light bitterness complements the sweetness of the cake.
  
  

• Try Different Variations: Vendors may have slight variations, from thickness to colour and texture, so try a few to experience the range of flavours.