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Khmer Layer Cake or we can call it in Khmer “Num Chak Kachan” is one of the most well-known desserts. It has varieties of colors, and it looks so beautiful with its smooth texture. It is made from rice flour, palm sugar, and coconut cream.
Often, the Cambodian desserts feature very few key ingredients. They are mostly tapioca (mainly as a thickening agent), coconut, palm sugar and glutinous rice flour.
To start with, Cambodians themselves have an array of sticky rice dumplings or cakes. The fillings can be both savory and sweet. Num bot is a glutinous rice flour dumpling filled with mung bean paste and steamed in banana leaves shaped as a pyramid. The famous num ansom has both versions.
One of the traditional sweet treats made especially during Khmer New Year or wedding celebrations is num kom. Num kom, also known as the Cambodian sweet rice cake is a steamed sweet dumpling filled with freshly grated coconut, toasted sesame seeds and palm sugar.
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