Dessert · Cambodian

Cambodian Coconut Waffles (Num Poum)

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · August 19, 2026

These crisp little waffles get their flavor from coconut milk and mellow, caramel-like palm sugar, a combo that tastes like a treat but comes together in one bowl. The rice flour gives the edges a delicate crunch while the center stays tender. Perfect for a sweet snack or a low-effort dessert.

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Cambodian Coconut Waffles (Num Poum)

Why you'll love this

  • Made in one bowl with just a handful of ingredients.
  • Coconut milk and palm sugar give a rich, caramel flavor.
  • Crisp edges with a tender center.
  • Ready in about 30 minutes.

EveryDayMeal recipe

Cambodian Coconut Waffles (Num Poum)

Prep
10m
Cook
20m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 1/2 cup rice flour
  • 1/2 cup all-purpose flour
  • 1/2 cup coconut milk
  • 3/4 cup palm sugar (or brown sugar)
  • 2 eggs
  • 1/2 teaspoon salt
  • as needed neutral oil, for brushing

Equipment

  • Waffle iron
  • Large mixing bowl
  • Whisk
  • Pastry brush

Instructions

  1. In a large bowl, whisk together the rice flour, all-purpose flour, and salt so the dry ingredients are evenly blended and free of lumps.
  2. Add the coconut milk, palm sugar, and eggs, then whisk until the batter is smooth and the sugar has mostly dissolved, about 1 minute, so every waffle bakes up evenly sweet.
  3. Let the batter rest for about 10 minutes while the waffle iron heats, which helps the flours hydrate for a better texture.
  4. Preheat your waffle iron and brush the plates lightly with neutral oil so the waffles release cleanly and get crisp edges.
  5. Pour in enough batter to just cover the plates, close the iron, and cook until the waffles are golden brown and crisp, about 3 to 5 minutes depending on your machine.
  6. Carefully lift the waffles out, brush the plates again, and repeat with the remaining batter. Serve warm for the best crunch.

Tips from the kitchen

  • Palm sugar can be hard and chunky, so chop or grate it first, or warm it slightly with the coconut milk to help it dissolve.
  • Let the iron get fully hot before the first pour, or the waffles will steam instead of crisp.
  • Brush the plates before every batch to keep the waffles from sticking and to boost the crunchy edges.

Estimated nutrition per serving: 290 cal · 6g protein · 48g carbs · 9g fat

Make it your own

  • Swap palm sugar for brown sugar if you cannot find it, using the same amount.
  • Add a splash of vanilla or a pinch of ground cardamom for extra warmth.
  • Serve topped with sliced banana, mango, or a drizzle of extra coconut milk.

Storing & make-ahead

Store cooled waffles in an airtight container in the fridge for up to 3 days. Re-crisp in a toaster or a 350 degree F oven for a few minutes before serving. They lose their crunch if microwaved.

Good to know

Can I make the batter ahead?
Yes, whisk it up and refrigerate for up to a day. Give it a good stir before cooking since the flours settle.
What if I do not have rice flour?
You can use all all-purpose flour, but the waffles will be a bit softer and less crisp at the edges.
Why is my batter grainy?
That is likely undissolved palm sugar. Warm it gently with the coconut milk first, or whisk longer until smooth.
Can I use a regular pan instead of a waffle iron?
Yes, cook them like small pancakes in an oiled nonstick skillet, flipping once until golden on both sides.

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