Enjoy Wildlife-Friendly and Organic Rice with the popular khmer street snack Num Kruk (Rice Dumpling). Chef Mork Mengly, from Pou Restaurant in Siem Reap, shares his special recipe and demonstrates how you can make Num Kruk with both Brown and Jasmine Rice while adding your own twist to make your dish full of colour and flavour!   Equipment: Num Kruk Pan, Stovetop and Mesh Strainer Serving: 6 portions for 2 people Good For: Snack, Lunch Num Kruk Batter
  • 400ml Coconut Milk
  • 1 Tablespoon Salt
  • 3 teaspoon Sugar 
  • 2 and 1/2 Tablespoon Chopped Garlic Chives
  • 70 g of Jasmine IBIS Rice (soak for 8 hours in 200ml of water) 
  • 50 g of Brown IBIS Rice and Jasmine IBIS Rice (cook and store overnight)
Garnish Edible Flowers (Water Hyacinth & Sesbania Flowers), Water Celery & Sweet Corn  
How To Cook 1. Add all the Num Kruk Batter ingredients into the blender and blend on high power until smooth (Approximately 3-5 minutes).  2. Pour the batter into a bowl through a mesh strainer (stir with a fork to help get all the liquid into the bowl) 3. Heat the Num Krok pan on a high heat with vegetable oil. Once the oil is sizzling, slowly pour your batter into each divot and let them cook for 2-3 minutes. 4. Once the tops are no longer runny (tilt the pan to check) and the bottoms are golden and crispy (scoop out with a spoon to check), place your cakes halves on top of each other to make Num Kruk balls and cook for another 1-2 minutes. 5. Once they have stuck together, carefully remove Num Kruk balls from the pan and place on a plate 6. Garnish your dish edible flowers, water celery and sweet corn and eat with your sauce of choice!
Mork Mengly

Mork Mengly

Pou Restaurant, Siem Reap

  Chef Mengly has developed a unique culinary view that great food should be fun yet sophisticated, innovative yet familiar and expressive. His approach to the Pou Restaurant and Bar which menu was one of simplicity with an injection of freshness and adventure. He is renowned for his innovative dishes featuring high quality produce, beautiful herbs and vegetables. The flavour achieved is recognizably “very attached to the main flavours of unique Cambodia cuisine”. Read More

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