Num Krok

Each little cake is cooked in its own individual mold, the same cast-iron griddle technique used for Thailand's khanom krok, but finished with a distinctly Khmer palm-sugar-and-fish-sauce syrup rather than a purely sweet one.

A batter of rice flour, shredded coconut, and coconut milk is spooned into a heavy cast-iron pan pocked with small round molds and cooked over charcoal until the edges crisp and the centers turn soft and custardy. Battambang stalls pop them out of the molds and drizzle them with a syrup of palm sugar mellowed by a little fish sauce.

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