Crisp on the outside and tender within, these bite-sized nom cheung chrouk (នំជើងជ្រូក), drawing on Teochew pork trotter cake (Chinese: 猪脚圈 zhūjiǎoquān) traditions, the cakes blend glutinous rice and peanuts into golden rounds best enjoyed fresh from the pan. Their name literally means “pork trotter cake” in Khmer, a reminder of how Chinese migration quietly flavored Phnom Penh’s everyday food culture.
