{"id":2868,"date":"2021-08-25T23:17:58","date_gmt":"2021-08-26T04:17:58","guid":{"rendered":"https:\/\/www.charlesconklin.com\/4cambodia\/?p=2868"},"modified":"2021-08-26T03:12:32","modified_gmt":"2021-08-26T08:12:32","slug":"%e1%9e%93%e1%9f%86%e1%9e%96%e1%9f%86-coconut-waffles","status":"publish","type":"post","link":"https:\/\/www.charlesconklin.com\/4cambodia\/2021\/%e1%9e%93%e1%9f%86%e1%9e%96%e1%9f%86-coconut-waffles\/","title":{"rendered":"\u1793\u17c6\u1796\u17c6 | Coconut Waffles"},"content":{"rendered":"\n

One of the girls’ favorite street foods are Khmer coconut waffles or ‘Noum Pom’. These sweet waffles are moist and dense, not airy and light. They do have that delightful waffle crunch on the surface but shredded coconut lurks beneath the surface. They are typically eaten plain, traditionally served in a banana leaf and more recently in plastic bags, but banana leaves are beginning to make a comeback. <\/p>\n\n\n\n

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I think each street vendor has their own unique recipe but they are traditionally made with salt, rice flour, duck eggs, shredded coconut, coconut milk\/cream, and palm sugar. The rice flour, duck eggs, and palm sugar contribute to the moist density. The coconut flavor isn’t as strong as you might expect and remains fairly mild. Some vendors add black sesame seeds but that’s the only additional ingredient that I’ve seen.<\/p>\n\n\n\n