Khmer Palm Cake Recipe
A Cambodian Palm Cake Delight
Khmer Palm Cake or Nom Akor Tnout is a traditional Cambodian dessert made with palm sugar, coconut milk, and rice flour. It’s a sweet and sticky treat that’s often enjoyed during festivals and special occasions.
Yields: 10-12 cakes Prep time: 30 minutes Cook time: 45-60 minutes
Ingredients
Note: This recipe requires palm sugar and palm juice, which might be difficult to find outside of Cambodia. You can substitute with regular sugar and coconut milk, but the flavour will be slightly different.
- 1 cup (250 ml) palm sugar
- 1 cup (250 ml) palm juice
- 1 cup (250 grams) rice flour
- 1/2 cup (125 ml) coconut milk
- 1/4 teaspoon salt
- Palm leaves or banana leaves for wrapping
Method
- Combine ingredients: In a large bowl, combine the palm sugar, palm juice, rice flour, coconut milk, and salt. Mix well until a smooth batter is formed.
- Prepare the molds: If using palm leaves, fold them into small cups. If not, use small ramekins or bowls.
- Fill the molds: Pour the batter into the molds, filling them about three-quarters full.
- Steam the cakes: Place the filled molds in a steamer and steam for 45-60 minutes, or until the cakes are cooked through.
- Serve: Remove the cakes from the molds and serve warm or cold. Traditionally, they are served with grated coconut.
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