Nom lote

Dish

Nom lote

Rice flour pudding

Nom lote is made by cooking sticky rice in coconut milk and sugar until it becomes thick and creamy. The mixture is then poured into individual serving dishes and chilled in the refrigerator until set. Nom lote is usually garnished with a sprinkle of sesame seeds or shredded coconut before serving.

Jan Dec

Origins and history

Nom lote originated in Cambodia and has been a popular dessert for centuries. It is often served during special occasions such as weddings and religious festivals.

Dietary considerations

Nom lote is not suitable for people with nut allergies or lactose intolerance.

Variations

There are many variations of Nom lote, some recipes call for the addition of pandan leaves or mango for flavor. Some recipes also call for the use of glutinous rice instead of sticky rice.

Presentation and garnishing

Nom lote can be garnished with a sprinkle of sesame seeds or shredded coconut on top.

Tips & Tricks

To make Nom lote extra special, try adding a splash of coconut rum to the mixture before chilling.

Side-dishes

Nom lote can be served with a side of fresh fruit or a drizzle of honey on top.

Drink pairings

Nom lote pairs well with a cup of hot tea or coffee.