Num Chak Kachan Recipe – How to Make Cambodian Layered Steamed Rice Cakes
Num Chak Kachan (នំចាក់ចាន់), often referred to as Cambodian steamed layer cake, is one of the most visually striking and culturally cherished desserts in Khmer cuisine. Recognized for its vibrant layered colors, soft chewy texture, and fragrant coconut aroma, this traditional Cambodian sweet is commonly found at markets, religious ceremonies, weddings, and festivals.
Closely related to Southeast Asian layer cakes found in Thailand and Malaysia, Num Chak Kachan maintains its own Khmer identity through the use of coconut milk, rice flour, mung bean flour, and pandan flavoring. The dessert reflects Cambodia’s deep-rooted tradition of steamed sweets that emphasize balance, texture, and natural aromas rather than excessive sweetness.
What Is Num Chak Kachan?
Num Chak Kachan is a steamed coconut rice cake made by layering alternating colors typically green and white until a soft, elastic cake is formed. Each layer is gently steamed before the next is added, creating a visually appealing striped pattern once sliced.
The green layers are traditionally flavored with pandan leaf extract, while the white layers highlight the richness of coconut milk. The result is a dessert that is mildly sweet, aromatic, and pleasantly chewy.
This cake is enjoyed as a snack, dessert, or offering during Buddhist holidays such as Pchum Ben and Khmer New Year, symbolizing patience, care, and harmony.
Cultural Significance of Num Chak Kachan
Num Chak Kachan is more than a dessert it represents Khmer craftsmanship and tradition. The careful steaming of each layer reflects the importance of patience and precision in Cambodian cooking. Many families pass down their own variations of the recipe, making it a generational dish tied to memory and celebration.
In Cambodian markets, Num Chak Kachan is often wrapped in banana leaves or cut into diamond-shaped pieces, sold alongside other traditional sweets such as Num Ansom and Num Kom. Its bright appearance makes it especially popular during festive occasions.
Key Ingredients in Num Chak Kachan
Authentic Num Chak Kachan relies on simple but well-balanced ingredients:
- Rice Flour – provides structure and chewiness
- Mung Bean Flour – enhances elasticity and smooth texture
- Coconut Milk – adds richness and aroma
- Sugar – traditionally palm sugar or white sugar
- Pandan Extract – natural flavor and green color
- Salt – balances sweetness
- Tapioca Flour (optional) – increases chewiness
Step-by-Step Guide: How to Make Num Chak Kachan
Ingredients (Serves 6–8)
- 1 cup rice flour
- ½ cup mung bean flour
- ½ cup tapioca flour (optional but recommended)
- 2 cups coconut milk
- 1½ cups water
- 1 cup sugar
- ¼ tsp salt
- 2 tbsp pandan extract or pandan juice
Instructions
Step 1: Prepare the Batter Base
In a large bowl, combine rice flour, mung bean flour, tapioca flour, sugar, and salt. Gradually add coconut milk and water, whisking until the mixture is smooth and lump-free.
Step 2: Divide the Batter
Split the batter evenly into two bowls. Leave one portion plain (white layer). Add pandan extract to the second portion and mix well to achieve a fragrant green batter.
Step 3: Prepare the Steamer
Bring water to a boil in a steamer. Lightly oil a heatproof pan or cake mold to prevent sticking.
Step 4: Steam the First Layer
Pour a thin layer of green batter into the mold. Steam for about 4–5 minutes, or until set.
Step 5: Alternate Layers
Pour a layer of white batter over the green layer and steam again until set. Continue alternating layers, steaming each one before adding the next, until all batter is used.
Step 6: Final Steam and Cooling
Once all layers are complete, steam the entire cake for an additional 10 minutes. Remove from heat and allow the cake to cool completely before slicing.
Texture and Flavor Profile
Num Chak Kachan is known for its soft, bouncy, and slightly sticky texture. The coconut milk delivers a creamy richness, while pandan adds a subtle floral aroma. Unlike Western cakes, this dessert is not fluffy or dry; instead, it offers a pleasant chew that melts slowly in the mouth.
The sweetness is gentle, making it suitable for pairing with tea or coffee without overwhelming the palate.
Tips for Perfect Num Chak Kachan
- Stir the batter before pouring each layer to prevent flour settling
- Steam gently to avoid bubbles or uneven layers
- Allow the cake to cool fully before cutting for clean slices
- Use fresh pandan leaves if available for authentic aroma and color
Why You Should Try Making Num Chak Kachan
Making Num Chak Kachan at home is a way to connect with Cambodian dessert traditions that value texture, aroma, and visual beauty. While the process requires patience, the result is a stunning and satisfying sweet that reflects the heart of Khmer culinary heritage.
Whether prepared for a cultural celebration or as a unique homemade dessert, Num Chak Kachan offers a taste of Cambodia’s timeless approach to sweets simple ingredients transformed through care and technique.
