Cambodian Waffles (Num Poum)

Cambodian Waffles (Num Poum)

By Chef Cannon

Cambodian Waffles (Num Poum) are the street-style Num Poum coconut waffle made with rice flour, wheat flour, coconut milk, palm sugar and eggs, cooked in a patterned iron until crisp outside and chewy-sweet inside. Palm sugar gives a caramel note that white sugar cannot copy.

At a glance

Time: about 40 min · Makes 6–8 waffles · Difficulty: medium · ≈ 260 kcal per waffle

Cambodian Waffles (Num Poum) are the street-style Num Poum coconut waffle made with rice flour, wheat flour, coconut milk, palm sugar and eggs, cooked in a patterned iron until crisp outside and chewy-sweet inside. Palm sugar gives a caramel note that white sugar cannot copy. Rest the batter briefly so the rice flour hydrates, and oil the iron well between rounds.

Tutorial

Ingredients

  • 1/2 cup Rice Flour
  • 1/2 cup Wheat Flour
  • 1/2 cup Coconut Milk
  • 3/4 cup Palm Sugar
  • 2 Eggs
  • 1/2 tsp Salt

Steps

  1. In a bowl, mix the flour, coconut milk, palm sugar and eggs and salt. Brush a waffle iron with oil pour in the batter and cook over an open fire until light brown and crispy.

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Time and temperature

Batter rest: 10–15 min · iron: medium heat · cook 2–4 min until deep golden

Nutrition

260 kcal · Protein 5 g · Fat 10 g · Carbs 38 g

1 waffle (estimate)

Substitutes

  • Palm sugar → dark brown sugar (flavor softer)
  • Rice flour → more wheat flour (less chew)
  • Coconut milk → full-fat canned only
  • Waffle iron → stovetop pancake pan (shape differs)

Storage

Best fresh. Keep airtight at room temperature half a day; re-crisp in a toaster oven. Freeze between parchment up to 2 weeks.

FAQ

What does Num Poum mean?
It is the Khmer name for this coconut waffle; Cambodian Waffles (Num Poum) are sold at markets and roadside stalls.
Why is my waffle pale and soft?
Iron not hot enough or batter too wet. Preheat fully and cook the Num Poum coconut waffle until the edges brown.
Can I skip rice flour?
You can, but you lose the signature chew. A 50/50 rice-wheat mix is the classic balance.
Is palm sugar required?
Strongly preferred. Brown sugar works in a pinch but tastes less caramelized.

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