Nom Khorm – Cambodian Stuffed Mochi

Nom Khorm: Cambodia’s Sweet Pyramid of Tradition

Cambodian cuisine is deeply intertwined with culture, history, and symbolism. While savory dishes like Nom Banh Chok and Amok often take the spotlight, traditional sweets carry just as much importance. Among them, Nom Khorm (នំខម) stands out as one of the most cherished Cambodian desserts. These small pyramid-shaped rice cakes, wrapped in banana leaves, are more than just a treat—they are a symbol of harmony, fertility, and the sweetness of life.

A Dessert Full of Flavor and Aroma

At first bite, Nom Khorm is both chewy and tender, with a pleasant stickiness that comes from glutinous rice flour. Inside, a filling of sweetened mung bean or coconut with palm sugar provides a rich, fragrant contrast to the mild outer layer. Steamed in banana leaves, the cakes absorb a subtle earthy aroma that makes them uniquely Cambodian. The balance of textures and flavors—soft, chewy dough with sweet, nutty filling—creates a dessert that is comforting yet festive.

The Symbolism Behind Nom Khorm

What makes Nom Khorm truly special is its cultural symbolism. In Cambodian weddings, Nom Khorm is traditionally prepared in pairs, one representing the bride and the other the groom. Together, they symbolize fertility, unity, and a strong, prosperous marriage. Because of this, the dessert is often included in ceremonial offerings, particularly during weddings and religious rituals. Each pyramid represents a blessing for the future, making the sweet not only delicious but spiritually meaningful.

The preparation process itself is a labor of love, often carried out by families or communities working together. Women gather to soak mung beans, cook coconut fillings, knead rice flour dough, and fold banana leaves into neat triangular packages. The act of making Nom Khorm becomes an opportunity to share stories, pass down traditions, and strengthen community ties.

Simplicity That Speaks of Heritage

Nom Khorm reflects the Cambodian philosophy of simplicity with depth. The ingredients—rice flour, mung beans or coconut, palm sugar, and banana leaves—are humble and easily available. Yet, when combined with patience and care, they transform into something far more meaningful than the sum of their parts.

Though traditionally made for weddings and festivals, Nom Khorm is still enjoyed as an everyday snack by those craving something sweet yet wholesome. Its chewy texture, natural sweetness, and banana leaf fragrance make it a nostalgic treat that connects Cambodians to their roots. For outsiders discovering Cambodian cuisine, tasting Nom Khorm is an invitation to understand not just a dessert, but the cultural values it represents.

In the end, Nom Khorm is more than a sweet—it’s a story wrapped in banana leaves. Each bite tells of family, tradition, and the enduring beauty of Cambodian culinary heritage.

Nom Khorm – Cambodian Stuffed Steam Cake

នំកូម (Nom Khorm) is one of Cambodia’s most beloved traditional sweets. It’s often prepared for weddings, religious ceremonies, and special celebrations because of its symbolic meaning—representing fertility, harmony, and the sweetness of life. These little pyramid-shaped rice cakes, wrapped in banana leaves, are chewy, fragrant, and filled with sweetened mung bean or palm sugar coconut filling.

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Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Dessert

Cuisine: Cambodian

Ingredients Method

Ingredients

  

For the dough:

• 2 cups glutinous rice flour
• 1/2 cup warm water
• A pinch of salt

For the filling:

• 1 cup grated palm sugar
• 5 cup freshly grated coconut optional
• 4 teaspoons black sesame seeds
• 1 pinch salt

For wrapping:

• Banana leaves cleaned and cut into squares
• Vegetable oil for greasing

Method

 

Make the Filling:

1. In a skillet, roast the sesame seeds over medium-low heat.
2. Turn off the heat and add the grated coconut and jaggery syrup.
3. Optionally, mix in freshly grated coconut with the palm sugar. This will add a delightful texture and flavor to the filling.
4. Mix well and set this mixture aside. It will serve as the filling.

Prepare the Dough:

1. Mix the glutinous rice flour and salt. Add lukewarm water gradually while mixing until obtaining a dough that can be worked easily to form balls.
2. Knead the mixture until it forms a smooth, pliable dough. Add more water or flour if needed to achieve the right consistency.

Assemble the Nom Koam:

1. Take a small portion of the dough and flatten it into a round disc in the palm of your hand.
2. Place a spoonful of the palm sugar-coconut filling in the center of the dough.
3. Carefully fold the edges of the dough over the filling, sealing it to form a ball or dumpling shape.

Wrap in Banana Leaves:

1. Wash all the cut banana leaves and wipe with paper towels.
2. Cut banana leaves into squares or circles, ensuring they are clean and pliable.
3. Grease each banana leaf with oil and place a dumpling in the center.
4. Place the Nom Koam in the center of the banana leaf square and close to form a pyramidal shape.

Steam:

1. Boil a large amount of water in a pot with a steamer basket.
2. Place a layer of banana leaf at the bottom of the basket (this prevents the dumplings from sticking to the bottom of the container and this also gives more flavor).
3. Arrange the wrapped Nom Koam in a steamer.
4. Place two layers of banana leaves on top again and place the lid on the pot.
5. Steam for about 15-20 minutes until the dough is cooked and the filling is soft.

Serve:

1. Allow the Nom Koam to cool slightly before serving.
2. Optionally, unwrap and serve on a plate. The banana leaves add a wonderful aroma to the dessert.
3. Enjoy your Cambodian Nom Koam!