Coconut and Chives Rice Cakes (Nom Khuok)

Preparation: 5 mins
Cooking: 20 mins
Complexity: easy
Serves: 4


  • 2 cups rice flour
  • 1 cup coconut milk/cream
  • 1 cup steamed rice
  • ¼ cup sugar
  • 1 tsp salt
  • ½ cup spring onions or chives sliced thinly
  • 5 cups water
  • 1 cup of vegetable oil

Dipping sauce

  • 2 cups sweet and sour fish sauce
  • ½ cup coconut cream


  1. In a blender, add flour, rice, coconut, water, sugar and salt. Blend to a smooth texture.
  2. Add chives and mix well with a spatula. Transfer into a pouring jug or alike
  3. Brush oil onto the cupping pan.
  4. Poor the mixture into the cupping pan. Cook until slight crusty golden brown.
  5. Cover each half with another to crate a sphere. Transfer onto a serving plate.
  6. Continue cooking until all mixture is finished or as required.
  7. For each individual, mix ½ cup sweet and sour fish sauce with 1 tbsp coconut cream.


  • Serve hot with dipping sauce.
  • Left over mixture can keep refregirated for 1 day in fridge.

2 thoughts on “Coconut and Chives Rice Cakes (Nom Khuok)

  1. Hi,

    I remember having some of those in the streets of Phnom Penh and I would love to try and make these at home.

    What can I use if i don’t have a cupping pan?


    • Yes they are so delicious when eaten fresh out of the pan with the yummy sauce, almost to a point of burning your mouth! You are posing a good question. My advice to you is nothing can substitute a cupping pan, really. If you must do without then try with a non stick mini egg frying pan, however I can assure you the result will be different. Look for dutch pancake makers, they will do the trick.

      Let us know how it goes. Thanks for your post. Good luck and Happy cooking!

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