Num Kroch
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5.0
3 reviews
Excellent
Num Kroch
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Num kroch (or nom kroch) is a Cambodian dessert consisting of small balls of glutinous rice flour stuffed with mung bean paste that are coated with sesame seeds before being fried.
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Ingredients
- 1 cup glutinous rice flour
- ¼ cup rice flour
- 1 cup lukewarm water (or more)
- 1 teaspoon salt
- 8 teaspoons sugar , divided
- 1 cup mung beans (typically split, or whole)
- 4 tablespoons white sesame seeds
- vegetable oil , for frying
Instructions
- Soak the mung beans for 5 hours then discard the soaking water.
- Steam the mung beans for 40 minutes (or longer if the consistency of the beans is still stiff).
- After cooking, mash the mung beans into purée.
- Add 6 tablespoons of sugar and salt, then form small balls ½ to 1 inch (1-2 cm) diameter. Set aside.
- Mix both rice flours in a large bowl.
- Add 2 tablespoons of sugar.
- Add the warm water gradually until a smooth and homogeneous dough is formed. Knead the dough for 3 minutes.
- Cover the dough with plastic wrap and let it rest for 10 minutes.
- Take a small piece of dough and work it into a smooth ball.
- Then, use the thumbs to flatten the ball, form a small disc and drop a mung bean ball in its center.
- With your fingers, close the disc of dough and then smooth the edges giving it the shape of a ball.
- Gently, without pressing, smooth with a circular motion using both palms and form a ball.
- Renew the operation until all the dough is used.
- Roll each dumpling generously in the sesame seeds.
- Place each ball on parchment paper.
- Heat a large amount of oil in a wok.
- Fry the balls until golden and crisp.
- Drain and serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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