| Alternative names | num khom,nom kom,num korm,nom korm |
|---|---|
| Type | rice cake |
| Place of origin | Cambodia |
| Region or state | Southeast Asia |
| Associatedcuisine | Cambodian cuisine |
| Main ingredients | glutinous rice flour,grated coconut,palm sugar, and toastedsesame seeds |
Num kom (Khmer:នំគម) is a traditionalCambodiansteamedrice cake made fromglutinous rice flour, filled with a mixture ofgrated coconut,palm sugar, and toastedsesame seeds.[1][2] distinctively wrapped inbanana leaves in a pyramid shape.[3]
Along withnum ansom, it is one of the most significant traditional cakes inCambodia, traditionally prepared during major festivals such asPchum Ben (Ancestors' Day),Khmer New Year, and weddings.[4][5]
The origins ofnum kom are are deeply rooted inKhmer culture and bears a strong influence ofBrahmanism from theKhmer Empire era. TheRoyal Academy of Cambodia notes that the presence of the cake in traditional ceremonies dates back to the ancient period, with some documents linking its use to the reign ofKing Jayavarman VII.[6]
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