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Num Ansom Chek (នំអន្សមចេក) – Sticky Rice with Banana
Cambodian families bring Num Ansom Chek to the pagoda at Pchum Ben and put them on the table at New Year. You cook sticky rice in salted coconut milk, wrap it around half a banana in a banana leaf and steam the parcels for an hour. The banana turns soft and pink, and the black beans add bite. Eat them lukewarm straight from the leaf, with tea or for breakfast.
Num Ansom Chek (នំអន្សមចេក) – Sticky Rice with Banana
Laura Chen
6
4 hours 30 minutes
1 hour 15 minutes
455
Cambodian
Dessert
Num Ansom Chek are parcels of sticky rice in coconut milk with a banana in the middle, steamed in banana leaves. In Cambodia they belong to Pchum Ben and New Year. The Khmer version has black beans in the rice, which sets it apart from the Thai Khao Tom Mud.
Ingredients
- 400 g sticky rice (short-grain rice that turns very sticky when cooked)
- 100 g canned black beans, rinsed
- 250 ml coconut milk
- 60 g sugar
- 1 tsp salt
- 6 small ripe bananas, halved lengthwise
- 12 pieces banana leaf (25 x 25 cm each)
- 12 pieces kitchen twine (40 cm each)
Instructions
- Soak the sticky rice in cold water for at least 4 hours and drain it.
- Heat the coconut milk, sugar and salt in a wok until the sugar has dissolved. Add the rice and stir over medium heat for 8 to 10 minutes, until it has absorbed the liquid and turned sticky. Fold in the beans.
- Make the banana leaves pliable over a flame or in hot water.
- Spread 2 tbsp rice on a leaf, lay a banana half on top and cover it with 1 tbsp rice. Roll the leaf up tightly, fold in the ends and tie the parcel with twine.
- Steam the parcels over simmering water for 1 hour, until the rice is glossy and soft. Top up with hot water now and then.
- Let them cool for 10 minutes and serve warm or at room temperature.
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