Num akor

*Num akor*
Alternative names	num ah kor, nom akor, nom ah kor
Type	steamed rice cake
Course	dessert/snack
Place of origin	Cambodia
Region or state	Southeast Asia
Main ingredients	fermented rice flour, palm sugar, yeast, water, coconut cream or grated coconut

This article contains Khmer text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Khmer script.

Num akor or num ah kor (Khmer: នំអាកោរ) is a Cambodian steamed rice cake made from fermented rice flour.

Etymology

In Khmer, the term num (នំ) refers to cakes, cookies, or many desserts in general.^[1]

The batter consists of rice flour, palm sugar, and water, left to ferment overnight before being steamed in small molds. They are served with coconut cream or grated coconut.^[2]^[3] In modern versions pandan leaf juice is sometimes added to the batter.^[3]

In Cambodia, num akor is commonly sold in markets such as Old Market in Siem Reap,^[4]^[5] as well as Orussey Market^[6] and Central Market in Phnom Penh, typically in sets of four to six cakes. It is eaten as a snack, dessert, or during festive occasions.^[4]^[5]

^ Headley, Richard K.; Chhor, Kylin; Kheang, Lim Hak; Lim, Lam Kheng; Chun, Chen (1977). Cambodian English Dictionary Volume I ក ភ. Washington, D.C.: The Catholic University of America Press. p. 457. ISBN 978-081-3-20509-0. នំ /num/ n. cake, cookie, generic name for many kinds of desserts.
^ Tep Phanith (23 November 2023). "5 Cambodia's Traditional Desserts to Cure Your Stress". FoodBuzz.site. Retrieved 4 September 2025.
^ ^a ^b "6 Delicious Rice Cakes In Cambodia". BestPriceTravel.com. 17 February 2023. Retrieved 4 September 2025.
^ ^a ^b "Top Cambodian Desserts You Should Try". Vietnamese Luxury Travel. Retrieved 4 September 2025.
^ ^a ^b Sivhour Lam (9 December 2021). "Nom Ah Kor Ktis (Steamed Rice Cake with Coconut Cream)". FoodBuzz.site. Retrieved 4 September 2025.
^ Huy Hoang (16 September 2024). "10 Mouth-watering desserts in Cambodia for sweet enthusiasts". Asiakingtravel.com. Retrieved 4 September 2025.

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v t e Cambodian cuisine
Individual dishes	Bai pong moan Bay sach chruk Beef lok lak Bok trop pgnon Chanang Cha kroeung Chha kh'nhei Chha trob Prahok ktis Kampot Pepper Crab Khor sach chrouk Kha Khor cheung chrouk Khmom ang Kola noodles Prohet Samlor kako Samlor machu (Samlor machu ktis) Samlor prahal Sngao mreah Sngor ngam ngov Stir-fried morning glory Trei boeng kanh chhet
Curries	Fish amok Num banhchok Kari sach moan Saraman curry
Salads	Pleah sach ko Neorm trasak Neorm masour Neorm kroch thlong Nhoam svay Larb
Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
Desserts, snacks and pastries	Banh chao Bey dom neib Bor bor thnaut Cha huoy teuk Chek ktis Kralan Leas hal Nataing Num akor Num ansom Nom chak chol Num chak kachan Num chak chan Num chek chien Num kreab Num krok Num pang Num plae ai Num pom Sankya lapov Poat dot Trei ngeat ovlek Vawee
Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Cambodian Chinese dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
Category: Cambodian cuisine