num kroch sesame balls
In the lively streets of Phnom Penh or in the colorful markets of Siem Reap, there is a little-known but deliciously addictive Cambodian culinary treasure: Num Kroch sesame balls with mung beans. These little balls of happiness are much more than a simple treat; they represent a true culinary art, transmitting the history and unique flavors of the Khmer kingdom.
Num Kroch, often prepared for festivities or special celebrations, are a real treat for the senses. Their preparation is a meticulous process, started with soaking the mung beans to transform them into a sweet and fragrant puree, mixed with the sweetness of grated coconut.
The magic happens when you assemble this tasty puree with a delicate envelope of glutinous rice paste, thus forming perfectly balanced little balls. Each bite reveals a contrast of textures: the crunch of golden sesame seeds on the outside and the soft tenderness on the inside.
These sweet treats are then immersed in simmering oil, where they take on a golden and crispy hue, capturing the full essence of Cambodian cuisine. Through each stage of their development, Num Kroch sesame balls with mung beans reflect the passion and dedication of Khmer cooks for their culinary heritage.
Num Kroch are not just a treat; they are bearers of traditions, uniting families around festive tables and delighting the taste buds of guests. Their authentic taste evokes the warm spirit of Cambodia, where cuisine is a universal language of sharing and joy.
Whether to celebrate a special occasion or simply to savor a moment of delight, Num Kroch sesame balls with mung beans are an invitation to discover the richness and gastronomic diversity of this magnificent South-East Asian country. Be captivated by their exquisite flavor and captivating culinary history, and immerse yourself in a taste journey through the bustling streets of Cambodia.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- number of persons4
Ingredients
For 16 num kroch sesame balls
Method
Preparation of mung beans:
Soak the mung beans in water for at least 2 hours to soften them.
Drain the beans and put them in a saucepan with just enough water to cover them.
Cook over low heat, stirring regularly, until the beans are reduced to a puree. While cooking, remove any scum that forms on the surface of the water.
When the beans have the consistency of puree, add the sugar and mix well. Then add the grated coconut. Continue to cook over low heat until you obtain a dry puree. If necessary, continue cooking to evaporate excess water. Set aside.
Preparation of the rice paste:
In a saucepan, gently heat the water until boiling. Add the sugar and remove from the heat. Set aside.
In a salad bowl, pour the glutinous rice flour and gradually add the sugar water, mixing until you obtain a smooth and homogeneous dough that does not stick to your fingers. If the dough is sticky, add a little more flour to get the right consistency.
Assembling the Num Kroch:
Form balls of rice and mung bean dough. Use about 8g of mung beans and 16g of rice paste per ball for the perfect balance.
For each ball of rice dough, flatten it into an oval shape. Place a ball of mung beans in the center and carefully wrap it with the rice paste. Roll gently to form a smooth ball. Repeat until all ingredients are used up.
Cooking :
Roll each assembled dumpling in sesame seeds previously soaked in water for better adhesion. Make sure to press the sesame seeds into the ball so they stick.
Heat the frying oil to around 130°C in a deep saucepan.
Fry the Num Kroch in small batches until they rise to the surface and become golden and crispy, about 3 to 4 minutes.
Remove the Num Kroch from the oil using a slotted spoon and place them on absorbent paper to remove excess oil.
Serve the Num Kroch hot and crispy. They can be enjoyed alone or with a sauce of your choice.
At the end of this taste escapade through the delights of Cambodia, we present to you the wonderful Num Kroch, little nuggets of happiness which capture the very essence of Khmer cuisine. These crunchy, chewy little balls are more than just a treat; they are the reflection of an ancestral tradition and artisanal know-how passed down from generation to generation.
Imagine yourself in a Khmer kitchen, where mung beans are carefully transformed into a sweet puree, married with the exquisite sweetness of grated coconut. This harmonious combination of flavors is then coated in a delicate glutinous rice paste, forming little balls of a symphony of textures and tastes.
The process of creating Num Kroch is a true work of culinary art, requiring patience and precision. Every step, from soaking the mung beans to frying them golden brown in fragrant oil, is imbued with passion and respect for Cambodia’s gastronomic traditions.
By tasting them, you let yourself be transported to the heart of Cambodian festivities, where delicate dishes are symbols of conviviality and sharing. The Num Kroch embody the warm hospitality and love for cuisine that characterizes this magnificent Southeast Asian country so well.
Serve these little treasures during your family gatherings or your solitary moments of pleasure, and let yourself be carried away by the magic of Cambodian flavors. Each bite is an invitation to travel through the bustling streets of Phnom Penh or the colorful markets of Siem Reap, discovering the culinary secrets of a country rich in heritage and authenticity.
May Num Kroch inspire you to explore more of Cambodian cuisine and let yourself be captivated by its hidden delights. Whether to celebrate a special occasion or simply to savor a moment of happiness, these little golden balls will always be an invitation to discover and appreciate the best of Khmer gastronomy.
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