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Nom Kong – traditional Khmer sweet doughnuts
Traditional Khmer Nom Kong doughnuts, crispy with sesame seeds

Nom Kong

Author: Flavelo
Recipes Cakes and Desserts
Cambodia's answer to the doughnut. The uniqueness of Nom Kong lies in the rice flour, which makes the dough chewy and elastic rather than airy and soft like Western doughnuts. The palm sugar caramel glaze, which sets to a crisp on top, makes them simply addictive. This scent greets morning passers-by on the streets.
🕒 Prep Time 1 hr 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 6 servings
🔥 Calories 350 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Small saucepan (for syrup)
  • Large bowl (for dough)
  • Frying pan (for frying)
  • Piping bag (for shaping)
  • Baking parchment

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Make the sugar syrup: cook the palm sugar with the water over a low heat until syrupy, then let it cool completely.

Tip: Hot syrup would kill the yeast, be patient! [Effect of temperature on yeast].
2 ✓

Mix the flours, salt and yeast in a bowl.

Tip: Tapioca helps with elasticity, rice flour gives body.
3 ✓

Add the coconut milk and half of the cooled syrup (set the rest aside for the glaze), and work the dough. You will get a thick but still fluid batter.

Tip: The fat content of the coconut milk makes the dough soft.
4 ✓

Cover and prove for 1 hour. The dough will become slightly frothy.

Tip: Rice flour doesn't rise like wheat, don't expect a huge increase in volume.
5 ✓

Fill the dough into a piping bag. Cut small squares of baking parchment. Pipe circles onto the paper.

Tip: The soft dough is hard to shape by hand; the paper helps with frying.
6 ✓

Slide them, paper and all, into 170°C oil. When the paper peels off, remove it.

Tip: Be careful with the hot oil!
7 ✓

Fry until golden brown, then drain.

Tip: Don't let them cool completely before glazing.
8 ✓

Boil the remaining syrup until thicker, dip the doughnuts in or drizzle it over them, and sprinkle with sesame seeds.

Tip: The syrup forms a crunchy layer when cooled.

Recipe FAQ

I don't have palm sugar, what can I use?
Brown sugar or cane sugar is a good substitute, though the flavour will be slightly different.
Why did the dough dissolve in the oil?
The dough was too runny, or the oil wasn't hot enough. Try adding a little more flour next time.

Ingredients

  • 250 g Rice flour
  • 50 g Tapioca flour
  • 200 ml Coconut milk
  • 100 g Palm sugar (or brown sugar)
  • 5 g Dried yeast
  • 100 ml Water
  • 1 pinch Salt
  • 2 g Sesame seeds (toasted)
  • 500 ml Oil (for frying)