Cambodian Waffles (Num Poum)
Cambodian waffles emerge golden and crispy outside, custardy within, their sweetness coming entirely from palm sugar and coconut milk. The technique of combining rice and wheat flours creates that distinctive texture, neither wholly crisp nor entirely tender, while palm sugar's caramel notes deepen as the exterior cooks. Street vendors in Phnom Penh have perfected this balance for generations, making num poum a genuine expression of how Cambodian cooks approach sweetness and texture.
Instructions
In a bowl, mix the flour, coconut milk, palm sugar and eggs and salt.
Brush a waffle iron with oil pour in the batter and cook over an open fire until light brown and crispy..
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