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Num Ta Leng Sap

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

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Flour and mung bean work together. They rank in the top 9% of all ingredient pairs, and 10 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

10 small pancakes or 6 large ones

Ingredients

Contains: wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

  • BATTER
  • FILLING
  • VEGETABLES

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.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

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 aroma chemistry they share, and how many recipes mention both.

  1. Flour + mung beantop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together10 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Rice + coconuttop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,048 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  3. Rice + mung beantop 3% of all pairs
    Aroma overlapstrong
    Mentioned together43 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Rice + turmerictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,929 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Rice + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together7,354 recipes

    Shared aroma: 2-nonenal (fatty, 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.

Flavor stand-ins for the onion

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

  1. Capsicumbetter flavor fit
  2. Sweet potatobetter flavor fit
  3. Arrowrootbetter flavor fit
  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. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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