Market Fry Stall · Sesame Rice Balls
Num Kroch
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Photo coming soon
The chewy shell is entirely rice flour, but the crunch you taste first comes from a coat of sesame seeds pressed on before it ever hits the oil.
Rice flour dough is wrapped around a sweet mung bean paste filling, rolled in sesame seeds, and deep-fried until the outside turns golden and crackling while the inside stays soft and chewy. Battambang market stalls sell them warm, piled in baskets next to other fried sweets.
Why it's made this way: It's part of Battambang's broader reputation for turning the province's abundant rice and produce into simple fried market sweets sold by weight rather than by the piece.
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Part of World of Street Food — 3248 dishes from 118 countries.
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