Num kom is a Khmer cake wrapped in
banana leaves in a pyramid shape. It is made with glutinous rice flour and has
coconut, palm sugar, and black sesame seeds filling. Khmers usually serve num kom as a dessert at big gatherings. But
num kom also has a religious connotation; it is a representation of the yoni
(vulva, womb), a personification of the divine feminine creative power. If you
know your Hinduism, you’d know that the yoni is the counterpart to the linga, which
is the mark of Lord Shiva. So of course, num
kom has its own counterpart, num
ansom which represents the linga. At engagement and wedding ceremonies, num kom and num ansom are always presented
together to symbolize the union of the linga and the yoni, the representation
of the eternal process of creation and regeneration, the union of male and
female principles. In Khmer that union is called mea ba. Num ansom and its
meaning will be covered in a future post.
Num Kom
16 oz. grated coconut (I used frozen
coconut, thawed)
8 oz. palm sugar
1 oz. black sesame seeds, roasted
A generous pinch of salt
12.3 oz. glutinous rice flour
(about 3 cups)
1 ½ cups warm water
Banana leaves for wrapping
Prepare the filling: heat a pan over
low heat. Add palm sugar and cook until the sugar is dissolved. Add the grated
coconut and salt. Simmer until the coconut becomes sticky and has absorbed all
the sugar. Remove from heat, sprinkle with sesame seeds and allow it to cool. Make
small balls of the mixture, about 1 tbsp. size. You’ll get about 24 to 27
balls.
Make the dough: place the rice flour
in a mixing bowl and add warm water and mix until it resembles smooth workable
dough that is not too wet and can hold its shape. If it crumbles, it’s too dry,
just add a bit more water. If it is too soft, add a few pinches of flour. Cover
the dough with plastic wrap to prevent it from drying out.
Prepare the banana leaves: cut the
banana leaves into round shapes of 9 inch diameter. Grease the leaves with
flavorless oil. And bring a big pot of water to a boil.
To assemble the cakes: take a piece
of dough, about 1 tbsp. and roll it into a ball. Place each ball of dough on
the palm of your hand and lightly flatten the ball. Place the filling in the
center and bring the edges of the dough up over the filling and seal the ball
by pinching the sides together. Roll it into a ball. Repeat with the rest of
the dough.
To wrap the cakes: follow these
pictures below
Steam the cakes for 20 minutes.
