May 27, 2016
Cambodian Donuts (Nom Kong) Recipe
These are probably my favoritest donuts in the world~ They have a chewy texture and caramel like glaze on top. They're super easy to make with simple ingredients. My normally picky mother immediately ate like three before I even added the glaze.
Cambodian Donuts (Nom Kong) Recipe
Ingredients
Donuts
- 2 3/4 cups Mochiko Sweet Rice Flour (Or Glutinous Rice Flour)
- 1 1/3 cup of Coconut Milk
- 1 1/2 tablespoon brown sugar or granulated sugar
- 1/2 teaspoon salt
- Oil for deep frying
Sugar Glaze
- 1 1/2 cup Palm Sugar
- 1/2 cup Water
- Sesame Seeds For Topping
- (For a darker glaze replace 1/2 cup of the Palm Sugar with 1/2 cup brown sugar)
Directions
- Combine together the Rice flour coconut milk, granulated sugar, and the salt until it comes together. Cover with a damp towel, set aside for 15 minutes to let it rest.
- Flatten the dough 1/2 inch thick and using cookie cutters, cut out donut shape. Or you can roll the donut into a ball, and use your thumb to create a hole. Cover the shaped donuts loosely with saran wrap to prevent it from drying out.
- Heat a deep fryer filled with oil to 340°F. Add in the shaped donuts, be careful to not overcrowd or it won't. After 30 seconds start moving the donuts around to prevent it from sticking to the deep fryer. Every now and then flip the donuts over for even cooking. Cook until its golden, and place on a paper towel to drain off the oil.
- In a pot heat up the palm sugar and water, and on low heat cook until it completely dissolves. It is not necessary to touch this or stir this, it'll dissolve and cook on its own. Tilt the pan left and right to make sure it clear and dissolved.
- Using tongs dip the donuts halfway into the glaze, and immediately sprinkle on sesame seeds.
- Let the donuts cool for at least 2 hours so the donuts can become chewy. Best eaten the next day.
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| Ingredients: |
Donuts
- 2 3/4 cups Mochiko Sweet Rice Flour (Or Glutinous Rice Flour)
- 1 1/3 cup of Coconut Milk
- 1 1/2 tablespoon brown sugar or granulated sugar
- 1/2 teaspoon salt
- Oil for deep frying
Sugar Glaze
- 1 1/2 cup Palm Sugar
- 1/2 cup Water
- Sesame Seeds For Topping
- (For a darker glaze replace 1/2 cup of the Palm Sugar with 1/2 cup brown sugar)
 |
| 1. Combine together the Rice flour coconut milk, granulated sugar, and the salt until it comes together. Cover with a damp towel, set aside for 15 minutes to let it rest. 2. Flatten the dough 1/2 inch thick and using cookie cutters, cut out donut shape. Or you can roll the donut into a ball, and use your thumb to create a hole. Cover the shaped donuts loosely with saran wrap to prevent it from frying out. |
 |
| 3. In a pot heat up the palm sugar and water, and on low heat cook until it completely dissolves. It is not necessary to touch this or stir this, it'll dissolve and cook on its own. Tilt the pan left and right to make sure it clear and dissolved |
 |
| 4. Heat a deep fryer filled with oil to 340°F. Add in the shaped donuts, be careful to not over crowd. After 30 seconds start moving the donuts around to prevent it from sticking to the deep fryer. Every now and then flip the donuts over 5. Using tongs dip the donuts halfway into the glaze, and immediately sprinkle on sesame seeds. |
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Comments
UnknownJuly 27, 2018 at 6:47 PM
Heya thanks so much for the post was really craving some. But maybe i used glutinous flour cause the amount of coconut milk made it really runny@@ so i kinda had a domino affect of trying to balance the consistency.
But in the end it wasnt so bad. Didnt realise the cambo recipe was so simple!ishikavarmaJanuary 20, 2021 at 11:24 AM
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