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Num Ta Leng Sap

A Cambodian pancake made with rice flour batter and tofu filling.

From the Recipes Wiki (Fandom) · 21 ingredients
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Why it works: Coconut and turmeric match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,027 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Num Ta Leng Sap

10 small pancakes or 6 large ones

Ingredients

Directions

Prepare the filling

  1. Put mung beans and 2 cups water in a small pot. Cook until the beans are tender.

  2. Pour the beans into a colander to drain the water. Set aside.

  3. Mash tofu in another bowl with the cooked mung beans.

  4. Add diced jicima and mushroom sauce to the tofu mixture. Mix well.

  5. Heat a non‑stick pan and pour 1 tablespoon of cooking oil when it is hot.

  6. Sauté the tofu mixture in the pan for a couple of minutes, then add bean sprouts.

  7. Stir and remove from the heat. Set aside.

Make the batter

  1. Mix rice flour, cornstarch, water, and coconut milk together.

  2. Season with sugar, salt, turmeric powder, and green onion. Stir well. Set aside.

Cook the pancakes

  1. Heat a non‑stick frying pan over medium‑high heat.

  2. When the pan is hot, dip a piece of paper towel in the remaining oil.

  3. Place the oily paper towel in the pan.

  4. Stir the batter again and pour a thin layer of batter into the hot pan.

  5. Spread the batter around the pan to form a circle, a full‑moon shape.

  6. Spoon some filling onto the center of the batter.

  7. Cover the pan and cook for a few seconds until the bottom of the pancake is golden brown.

  8. Flip the pancake over to form a half‑moon shape.

  9. Remove the pancake and place it on a plate.

  10. Continue making more pancakes until the batter is gone.

  11. Make 10 small vegetarian pancakes or 6 large ones.

Nutrition, whole recipe (rough)

1397Calories
33 gProtein
61 gFat
183 gCarbs

Counts 13 of 18 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Coconut1/2 cup shredded (40g)283
Rice1 cup cooked (158g) white206
Vegetable1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Tofu100g firm76
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Cucumber1/2 cup sliced (52g)16
Mushroom1/2 cup sliced (35g)15
Turmeric1 tsp ground (3g)9
Lettuce1 cup shredded (36g)5
Salt1 tsp (6g)0
Waternot in our table0
Beannot in our table0
Mung Beannot in our table0
Saucenot in our table0
Peppermintnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coconut + turmerictop 2% of all pairs
    Smell alikestrong
    Cooked together1,027 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  2. Rice + turmerictop 3% of all pairs
    Smell alikemoderate
    Cooked together1,941 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Rice + coconuttop 3% of all pairs
    Smell alikestrong
    Cooked together1,063 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Turmeric + tofutop 4% of all pairs
    Smell alikemoderate
    Cooked together102 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Flour + turmerictop 5% of all pairs
    Smell alikemoderate
    Cooked together2,637 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice flour
Forms the thin batter base that crisps and sets into the pancake's structure.
Cornstarch
Adds starch that helps the pancake turn crisp and hold together when cooked.
Coconut milk
Adds fat and richness, softening the batter's flavour and texture.
Tofu
Provides the main protein body of the filling, giving it a soft, moist texture.
Mung beans
Add body and a soft, starchy texture to the filling once cooked and mashed.
Mushroom sauce
Adds savoury, umami depth to the filling.

The step that matters

Cook the pancake over medium-high heat with a thin batter layer. A thin layer of batter in a hot, oiled pan sets quickly and browns evenly. If the pan is not hot enough or the batter is too thick, the pancake steams, sticks, and tears when flipped.

Swap the onion

How well each one fits the dish's main ingredients (rice, flour, coconut, milk, sugar, turmeric, tofu):

  1. Arrowrootfits better
  2. Sweet potatofits better
  3. Welsh onionfits better
  4. Onionthe original

Fit is the average pairing score against rice, flour, coconut, milk, sugar, turmeric, tofu. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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