By:
• Phoeurng Phearak

• October 1, 2024 , 5:30 PM

Kandal – Once a beloved tradition, the Khmer popped rice cake, or num kompong, was a staple in Cambodian households. Its crispy texture and nutty flavor made it a perfect companion for hot tea or coffee, especially during festive occasions like Pchum Ben.

The cake, shaped into a sturdy, round disc, was often enjoyed by the elderly as they made their way to the pagoda. Unfortunately, over time, the popularity of num kompong has waned, prompting communities to rally around its preservation.

In the quiet village of Sre Ampil, nestled in Kandal Province, a family has been working tirelessly to ensure that num kompong doesn't fade into oblivion. For over a decade, their unwavering dedication has been a testament to the enduring appeal of this traditional Khmer delicacy.

Khem Kan, a 53-year-old cake maker, lamented the declining popularity of num kompong compared to its more well-known counterpart, num ansom. "Num kompong," she explained, "is a traditional Khmer cake that ancestors prepare exclusively for Pchum Ben to offer as sustenance to the spirits in the pagoda."

The process of making num kompong is intricate and time-consuming. "It involves numerous stages and can take up to five days to produce 20 to 30 kilograms of the cake," Kan revealed.
 

This sturdy, stone-like cake is crafted from a harmonious blend of glutinous rice, palm sugar, sesame, and peanuts.

“For the glutinous rice,” Kan elaborated, “we employ a multi-step cooking process. In the final stage, we roast it, but before that, it undergoes a four-day soaking regimen, with daily water changes.”

She continued, “To obtain rice flour, we husk the rice and roast it until it reaches a puffed state, then grind it into flour.”

“The final stage involves boiling palm sugar until it reaches a thick consistency,” Kan explained. “We then incorporate the roasted rice, peanuts, and sesame into the mixture.”

“The cake is subsequently baked by hand while still hot, as allowing it to cool would result in a hardened texture. Finally, we coat it with rice flour,” she added.

This type of cake can be stored for a long time with rice flour, which can maintain its quality for more than 3 months.

Kan revealed that she sells num kompong for 14,000 riels ($3.50) per kilogram during the Pchum Ben festival. Her entire family is involved in the business, and together, they earn approximately 4 million riels ($1,000) each year by selling the cake to customers in their community and beyond.