Sweet Cambodian Num Ansom Chek
Traditional Sweet Sticky Rice and Banana Cake
A delightful Cambodian dessert made of sticky rice, bananas, and coconut cream wrapped in banana leaves and steamed to perfection.
- 3 h
- 8
- Intermediate
Ingredients
For the Filling
For Wrapping
Preparation
Preparing the Rice
Combine rice and coconut milk
Combine drained sticky rice with coconut milk in a bowl.
Add sugar
Add sugar to the mixture and mix until it dissolves.
Rest mixture
Let it sit for 30 minutes to allow the flavors to absorb.
Preparing the Banana Leaves
Cut banana leaves
Cut banana leaves into rectangular pieces, approximately 10x12 inches.
Soften leaves
Soften by passing them over a flame or steaming them lightly.
Clean leaves
Wipe them clean with a damp cloth.
Ensure banana leaves are soft to prevent tearing. Pro Tip: Freeze extra banana leaves for future use.
Cooking Process
Wrapping the Cakes
Place a spoonful of rice mixture in the center of a banana leaf, lay half a banana on top, add a little more rice, and fold the leaf over to enclose the filling tightly. Secure with twine.
Steaming the Cakes
Place wrapped cakes in a steamer basket, seam side down, ensuring none are touching.
Final Touches
Steam for 2 hours, periodically checking water levels in the steamer.
Plating & Serving
Sweet Cambodian Num Ansom Chek
Sweet Cambodian Num Ansom Chek
Plating & Serving
Unwrap the num ansom chek and serve them warm or at room temperature as a sweet snack or delicious dessert.