Named for its resemblance to a small citrus fruit, num kroch is the crisp, deep-fried glutinous rice ball that turns up at Cambodian festivals and markets.
About Nom Kroch
The 'Orange' cake (named for its shape, not flavor): crispy, deep-fried glutinous rice balls coated in sesame seeds and stuffed with a 'sweet' mung bean paste; the exterior must be golden and shatteringly crisp, while the interior remains chewy and hollowed; found in almost every neighborhood 'Grilli' or street stall, it is the definitive Cambodian afternoon treat, offering a textural contrast that defines Khmer confectionery.
A Sweet Named for Its Shape
Num kroch takes its name from its round, dimpled shape, said to resemble a kroch, a kind of citrus, rather than from any citrus flavour. It is a deep-fried ball made from glutinous rice flour, crisp on the outside and chewy within. The contrast of textures is the heart of its appeal.
“Num kroch takes its name from its round, dimpled shape, said to resemble a kroch, a kind of citrus, rather than from any citrus flavour.”
Glutinous Rice and Filling
The dough is made from glutinous rice flour, which gives the fried ball its characteristic chew. Many versions enclose a sweet filling, commonly a paste of mung bean sweetened with palm sugar, while sesame seeds are often pressed into the surface. Frying turns the exterior golden and crunchy.
A Festive Food
Num kroch belongs to the family of Cambodian num, the broad category of cakes and sweets, and appears at festivals, ceremonies and markets. Sweets like these are part of celebrations and offerings, made in batches for sharing. Its keeping quality and handheld size suit it to fairs and gatherings.
How It Is Eaten
The balls are eaten as a snack or dessert, by hand, while still fresh and crisp. The crunchy shell gives way to a chewy interior and, where present, a sweet bean centre. They are best soon after frying, before the exterior softens.
“The balls are eaten as a snack or dessert, by hand, while still fresh and crisp.”
