These crushed and flattened young rice kernels make a great foil to muesli. We were so impressed upon eating it the first time, we traveled several kilometres out of town to watch a family painstakingly make the flakes: first toasting the rice until barely golden, then immediately pounding in a mortar with 5-foot long pestles -- two used concurrently in a alternating motion, while scraping quickly to release the flakes in between the pounding. It's hard and heavy work.

Om bok is seasonal, made at harvest time from young rice, while it is still moist and pliable enough to pound without cracking. Khmers mix it with coconut water and copious sugar, plus sliced bananas, to make a fat-free cereal eaten throughout the day.