Num Ansom Chek (recipe)
| Num Ansom Chek (recipe) | |
|---|---|
| Dish | Num Ansom Chek |
| Recipe language | English |
| Adapted from | My Siem Reap Tours |
| Instructions | Recipe available |
| Yield | 8 to 10 cakes |
| Preparation time | 30 minutes |
| Cooking time | 60 minutes |
| Occasions | Pchum Ben; Khmer New Year |
| Subjects | Food & Foodways |
Glutinous rice seasoned with coconut milk, wrapped around whole bananas in banana leaf and steamed into cylindrical cakes.
This page records one documented preparation of Num Ansom Chek, summarised from a published recipe. (My Siem Reap Tours)
Ingredients
- 2 cups glutinous rice, soaked at least 2 hours
- 4 to 5 ripe bananas, preferably a local Cambodian variety
- 0.5 cup coconut milk
- 0.25 cup sugar
- 0.25 tsp salt
- Banana leaves, for wrapping
- String or toothpicks, for securing
Preparation
- Soak the glutinous rice at least two hours, then drain it.
- Mix the rice with the coconut milk, sugar and salt and let it rest about fifteen minutes.
- Clean the banana leaves, cut them into rectangles of roughly 20 by 15 centimetres and pass them briefly over a flame to soften.
- Lay each leaf shiny side down and spread about three tablespoons of rice down the centre.
- Set a whole or halved banana on the rice.
- Fold and roll the leaf into a cylinder and secure the ends with string or toothpicks.
- Arrange the wrapped cakes in a steamer basket.
- Steam about one hour, until the rice is cooked and sticky.
- Cool slightly and serve warm or at room temperature.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.