If you browse the markets of Cambodia, don’t be surprised to see cakes that are apparently absolutely identical to our waffles. But make no mistake: the taste, texture and philosophy of Khmer waffles are radically different from the Western ones, although I don’t think I’m going too far in saying that the inspiration for Khmer waffles most likely comes from the waffles made by French cooks during the protectorate era. In Khmer, the waffle is called “molded cake” (នំពុម្ភ num pum).
The first difference is that it is with non-glutinous rice flour that the Khmers make their waffles, and not wheat flour.
Second difference: the Khmer waffle is resolutely sweet. I’ve never come across a salty version. The sweetness of the Khmer waffle is conferred by sugar, coconut cream and, often, grated coconut. You can also add other ingredients to vary the pleasures: sesame seeds, or pandanus leaf extract to bring an additional fragrance and a shade of green.
Finally, an important difference: the Khmer waffle is eaten plain, without icing sugar, whipped cream, nor chocolate cream…
Rice flour gives the Khmer waffle a rather soft texture, as Cambodians seem to like.
