Num Ansom – Sticky Rice Cake

Side · world favourite.

Ingredients

• 2 cups Glutinous Rice
• 1 cup Coconut Milk
• 1/2 cup Brown Sugar
• 1/2 tsp Salt
• 8 Banana Leaves
• 1 cup Mung Bean Paste

Method

1. Drain — Drain the soaked glutinous rice thoroughly in a fine-mesh strainer.
2. Stir — In a medium bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely.
3. Mix together — Add the drained rice to the coconut milk mixture, mixing gently to coat every grain evenly.
4. Continue cooking — Let it sit for 15 minutes to absorb the liquid.
5. Bring to a boil — Prepare a steamer by filling the bottom pot with 2 inches of water and bringing it to a boil over high heat.
6. Continue cooking — Lay a banana leaf square flat on your work surface, shiny side up.
7. Mix together — Spoon ¼ cup of the rice mixture into the center, spreading it into a 4-inch rectangle.
8. Continue cooking — Place 2 tablespoons of mung bean paste in a line down the middle of the rice rectangle.
9. Continue cooking — Fold the banana leaf over the filling lengthwise, then fold in the sides to create a tight parcel.
10. Continue cooking — Tip: Press firmly to compact the rice, which helps it hold its shape during steaming.
11. Continue cooking — Secure the parcel with kitchen twine, tying it firmly but not too tight to allow for expansion.
12. Continue cooking — Repeat steps 5–8 with the remaining ingredients to make 8 parcels total.

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