Ingredients
Dough
- 400 gglutinous rice flour
- 50 grice flour
- 1/4 tspsalt
- 300 mlwarm water, approximately
Filling
- 200 gpalm sugar, in small pieces
Coating
- 200 gfreshly grated coconut
- 1/2 tspsalt
To cook
- a large pot of water
Sometimes served with
- a thin coconut cream sauce
- toasted sesame seeds
Directions
- Cut or break the hard sugar into pieces the size of a small marble. Each ball takes one piece of it. Mix the glutinous rice flour, rice flour and salt in a bowl. The small amount of plain rice flour stops them being too gluey. Add warm water gradually while mixing with your hand. Bring it together and knead it in the bowl for five minutes. Judging the dough is done by feel.
- Add a spoonful of water if it cracks. Add a little flour if it sticks. Keep it covered with a damp cloth throughout. Shaping and filling is done one at a time. Take a piece of dough about the size of a walnut. Roll it into a ball between your palms. Flatten it into a disc in your palm.
- Put a piece of palm sugar in the centre. Bring the edges up around the sugar. Pinch the dough closed over the sugar. Roll it between your palms until the seam disappears entirely. Look carefully for any cracks and smooth them over.
- Set the finished balls on a tray under a cloth. Preparing the coconut is done before you boil anything. Grate the fresh coconut finely. Toss the coconut with the salt. Spread it on a wide plate ready for rolling. Some cooks steam the coconut briefly, which makes it keep longer.
- Bring a large pot of water to a rolling boil. Do not crowd the pot at any point. Stir once so they do not stick to the bottom. After three or four minutes they will rise to the surface.
- Let them boil for one more minute after they float. That extra minute makes sure the sugar inside has melted. Lift them out with a slotted spoon. Rolling them in coconut must be done immediately. Drop the hot wet balls straight into the grated coconut.
- Roll them so they are coated all over. The coconut sticks only while they are wet and hot. Set them on a serving plate as you go. Serving them is done warm rather than hot. Let them stand for five minutes before serving. A thin sweetened coconut cream is poured over in some versions.
Technique
- Seal every ball completely, since a crack lets the melted sugar escape.
- They are done one minute after they float, which is how the timing works.
- Roll them in coconut while hot and wet, as it will not stick otherwise.
Substitutions
- Jaggery in place of palm sugar.
- Desiccated coconut moistened with a little water, if fresh is unavailable.
Variations
- Served in a thin sweetened coconut cream.
- With toasted sesame seeds scattered over.
- Made with black glutinous rice flour for darker balls.
History
Also called Khmer sweet balls; the palm sugar melts to a syrup that bursts on the first bite.
Frequently asked questions
What is Num Plae Ai?
Num Plae Ai is a dessert from Cambodia: rice-flour balls hiding a lump of palm sugar, boiled and rolled in coconut. Also called Khmer sweet balls; the palm sugar melts to a syrup that bursts on the first bite.
How long does Num Plae Ai take to make?
Num Plae Ai takes 40 min of preparation and 20 min of cooking. The recipe makes 30 balls. It is rated medium to make.
What can I substitute in Num Plae Ai?
Yes, within limits. Jaggery in place of palm sugar. Desiccated coconut moistened with a little water, if fresh is unavailable.
What is the most important thing to get right in Num Plae Ai?
Bring a large pot of water to a rolling boil. Do not crowd the pot at any point. Stir once so they do not stick to the bottom. After three or four minutes they will rise to the surface.
