Sweet Cambodian Num Ansom Chek

Name: Sweet Cambodian Num Ansom Chek
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Dessert
Ingredients: 6 medium ripe bananas; 2 cups sticky rice; 1 cup coconut milk; ½ cup granulated sugar; Banana leaves; Kitchen twine or natural string

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

6 medium ripe bananas

Peeled and halved lengthwise

2 cups sticky rice

Soaked overnight and drained

1 cup coconut milk

Fresh or canned

½ cup granulated sugar

For Wrapping

Banana leaves

Fresh or frozen

Kitchen twine or natural string

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