Nom Bunch Janurk

A Cambodian dessert similar to Japanese Mochi, Nom Bunch Januk is made with mung bean filling and glutinous rice flour, served with coconut cream and Thnot Sugar sauce, and topped with sesame seed topping.

Prep Time: 1 hour
Cook Time: 1 hour
Mung Bean Soaking Time: 4 hours
Course: Dessert
Cuisine: Cambodian
Keyword: Cambodian dessert, Cambodian Mochi, Gluten Free Dessert, Mochi
Servings: 12
Author: angkorchef


  • 1 Steamer


  • 7 ounces Split Mung Bean with husk on
  • 1 pound Glutinous Rice Flour
  • 3 cans Coconut Cream
  • 4 tbsp White Sesame Seeds
  • 2 tbsp Sugar
  • ½ tsp Salt
  • 5 cups Water
  • cups Thnot Sugar
  • ½ tsp Salt
  • 6 1/4" slices Ginger
  • 1 tbsp Coconut Oil
  • 1 tbsp Shallot Minced
  • ¼ cup Green Onion thinly slice
  • 3 tbsp Thnot Sugar
  • ¾ tsp Salt


Soak Mung Bean

  • Rinse and soak mung bean for at least 4 hours

Prepare Dough

  • In a medium bowl mix coconut cream into a uniform texture, add flour. Mix well and knead until uniform. Wrap the dough in plastic and set aside. The dough will become more firm as the flour has time to expand

Prepare Sesame Seed Topping

  • Preheat the oven to 350°F. Bake & stir every 2 minutes until the seeds turn golden and start to release the roasted sesame seeds aroma (about 8 minutes).
  • Immediately transfer half of the seeds into a mortal, add 1/2 teaspoon salt and 2 tablespoons of sugar. Grind with pestle until most of the seeds are smashed. Add the rest of the seeds, mix well. Empty into a small bowl and set a side.

Prepare Syrup

  • In a saucepan add water, Thnot Sugar, salt, ginger, and coconut cream. Bring to soft boil, then turn off the heat.

Prepare Mung Bean

  • Once the bean finish soaking, remove husk by gently rub the beans between hands and stir the water so the husks are floating to the top of the bean, then swishing the soaking water back and forth while let go the floating husks along with some water. Repeat 3 or 4 more times until most of the husks are removed.
  • Steam the mung bean in a cheese cloth for 30 minutes

Prepare the Filling

  • Over low heat saute shallot in the coconut oil until golden, add green onion and cook until start to smell good. Add the rest of coconut cream, 3 tablespoons of Thnot sugar, ¾ teaspoons of salt, and the streamed mung bean, mix well. Continue cooking and smashing the bean until the filling is peeling from the pot.
  • Let the filling cool down, but not to cold. Roll into balls (20 grams each), set a side.

Cooking the Mochi

  • In 5 quart pot add water to at least ¾ of the pot, bring it to rolling boil.
  • Fill a large mixing bowl with cold water for cooling the mochi after it is cooked.
  • Wrap each filling ball with 50g of dough, roll it, then flatten it and smooth the edge. drop it into the boiling water. The mochi will start to float when it is cooked (about 5 minutes)
  • Use a slotted ladle to remove the cooked mochi and transfer them to the bowl of cold water
  • Once cool (about 5 minutes) transfer to the suryp
  • Store any extra muchi in cold water in the fridge. To warm, microwave each mochi for 15 seconds.


  • Place mochies in a bowl with some syrup, sprinkle with sesame seed topping


  • I am told cooked mochi can be stored in syrup in a refrigerator for a week without changing its texture.  To serve, remove mochi from the syrup, microwave it and serve in syrup and topped with coconut cream.  Have to try this next time.
  • I also, would like to reduce the steaming time for mung bean to get a bit of chunks in the filling
Cooked mochi can be stored in the freezer for later used
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

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