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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
Cook Time 20 minutes
Total Time 55 minutes
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!