Recipe
Num Chak Kachan (recipe)
Coconut milk batter of cassava and rice flour divided into three colours and steamed layer by layer.
This recipe for num chak kachan, a steamed layer cake in three colors, was published in French by CambodgeMag.[1] Cambodians generally make num chak kachan for Buddhist celebrations. Its layers are each a different color; in this version, boiled taro, moringa leaf juice and carrot juice give the colors.[1]
The published recipe steams each layer for five minutes and repeats the layers several times. It does not give the number of layers or the amount of batter for each.[1]
Ingredients
- 1.5 cups cassava flour
- 1.5 cups rice flour
- 2 cups coconut milk
- 0.5 cup water
- 0.5 cup brown sugar, or to taste
- 1 tsp salt
- 0.5 cup fresh moringa leaves, blended with 1 cup water and strained, juice kept
- 0.5 cup boiled taro, ground with 0.5 cup water
- 1 carrot, blended with 1 cup water and strained, juice kept
- Grated coconut, to garnish
- A little oil, for the plate
Method
- Mix the cassava flour, rice flour, sugar and salt together in a large bowl.
- Add the coconut milk and water and stir until the sugar dissolves.
- Divide the batter into three portions.
- Stir the ground taro into one portion until it is fully mixed in.
- Stir the moringa juice into the second portion.
- Stir the carrot juice into the third portion.
- Oil a plate and heat it in the steamer.
- Pour in one colored layer and steam about five minutes.
- Pour the next layer over the steamed one and steam again, alternating colors, until all the batter is used.
- Cool, garnish with grated coconut and cut into pieces.