Num Poum (Cambodian Coconut Waffles) 🧇

Méthode

1. 1

   Whisk both flours, coconut milk, palm sugar and eggs with the salt into a smooth, pourable batter; rest 10 minutes and thin with a splash of coconut milk if stiff.

2. 2

   Heat a waffle iron (traditional mini clam-shell molds are best) over medium coals or stove and brush with oil.

3. 3

   Pour batter just to cover, close and flip over the heat every minute or so.

4. 4

   Cook until light brown and crisp at the lace edges, 4-6 minutes total.

5. 5

   Serve hot off the iron, in stacks — they go soft fast, which is why street vendors fry them non-stop.