Num kom
Cambodian steamed rice cake
From Wikipedia, the free encyclopedia
Num kom (Khmer: នំគម) is a traditional Cambodian steamed rice cake made from glutinous rice flour, filled with a mixture of grated coconut, palm sugar, and toasted sesame seeds.[1][2] distinctively wrapped in banana leaves in a pyramid shape.[3]
| Alternative names | num khom, nom kom, num korm, nom korm |
|---|---|
| Type | rice cake |
| Place of origin | Cambodia |
| Region or state | Southeast Asia |
| Associated cuisine | Cambodian cuisine |
| Main ingredients | glutinous rice flour, grated coconut, palm sugar, and toasted sesame seeds |
Along with num ansom, it is one of the most significant traditional cakes in Cambodia, traditionally prepared during major festivals such as Pchum Ben (Ancestors' Day), Khmer New Year, and weddings.[4][5]
History and symbolism
The origins of num kom are are deeply rooted in Khmer culture and bears a strong influence of Brahmanism from the Khmer Empire era. The Royal Academy of Cambodia notes that the presence of the cake in traditional ceremonies dates back to the ancient period, with some documents linking its use to the reign of King Jayavarman VII.[6]
