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Cambodian Waffles (Num Poum)

Cambodian · Snack · Easy

Cambodian Waffles (Num Poum)

Total
30 min
Prep
10 min
Serves
4
Calories
330
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Coconut milk and palm sugar make thin waffles with caramel-brown edges and a soft, slightly chewy rice-flour center.

Sweet enough to eat from your hand, Cambodian Waffles (Num Poum) get their character from palm sugar and coconut milk. Rice flour lends a light chew, while wheat flour helps the batter hold together in the iron.

A shallow waffle iron gives the closest texture. Use finely grated palm sugar so it dissolves readily, and start with a moderate heat setting: this sweet batter colors faster than a typical breakfast waffle.

SweetCrispy30 MinuteVegetarianDairy-freeNut-free

Method

  1. Heat a shallow waffle iron to medium. Whisk the eggs, coconut milk, palm sugar and salt until the sugar is mostly dissolved.

  2. Whisk in the rice flour and all-purpose flour until smooth. Brush both hot plates lightly with vegetable oil and add enough batter to cover the lower plate without overflowing.

  3. Close the iron and cook for until golden brown, set in the center and releasing easily. Transfer to a rack and repeat to make four waffles, brushing with the remaining oil as needed.

Forkue tips

  • Let each waffle sit on a rack instead of stacking it; trapped steam softens the crisp edges.

Storing and reheating

Refrigerate for up to 3 days or freeze with parchment between waffles for 1 month. Reheat in a toaster oven at 350°F (175°C) until the edges crisp.

Kitchen gear

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Nutrition per serving, estimated

330Calories
6gProtein
60gCarbs
8gFat

Cambodian Waffles (Num Poum): FAQ

Can I use brown sugar?

Yes, use the same volume of packed light brown sugar. Its molasses flavor is stronger than the mellow caramel note of palm sugar.

Why are these less fluffy than Belgian waffles?

The batter has no baking powder or whipped egg whites. A tender, slightly chewy center and browned thin edges are the intended texture.

How do I store and reheat Cambodian Waffles (Num Poum)?

Refrigerate for up to 3 days or freeze with parchment between waffles for 1 month. Reheat in a toaster oven at 350°F (175°C) until the edges crisp.

How long does Cambodian Waffles (Num Poum) take?

About 30 min in total: 10 min prep and 20 min cooking.

What do I need to make Cambodian Waffles (Num Poum)?

The key ingredients are rice flour, all-purpose flour, coconut milk and eggs, plus pantry basics.

Any tips for Cambodian Waffles (Num Poum)?

Let each waffle sit on a rack instead of stacking it; trapped steam softens the crisp edges.

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