Num Ansom – Sticky Rice Cake
Num Ansom — Sticky Rice Cake — a side-dish recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Side
Ingredients
- 2 cup glutinous rice
- 1 ml coconut milk
- 0.5 g brown sugar
- 0.5 g salt
- 8 pcs banana leaves
- 1 cup mung bean paste
Instructions
- Thoroughly drain the soaked glutinous rice in a fine-mesh strainer.
- In a medium bowl whisk together the coconut milk, palm sugar, and salt until the sugar has completely dissolved.
- Fold the drained rice into the coconut milk mixture, toss gently to coat every grain, and let it sit for 15 minutes to absorb the liquid.
- Set up a steamer by pouring about 2 inches of water into the bottom pot and bringing it to a boil over high heat.
- Place a banana leaf square shiny-side up on your work surface; spoon ¼ cup of the rice mixture into the center and press it into a 4-inch rectangle.
- Spoon 2 tablespoons of mung bean paste in a line down the middle of the rice rectangle.
- Fold the banana leaf over the filling lengthwise, then fold in the sides and press firmly to compact the rice into a tight parcel.
- Secure the parcel with kitchen twine, tying it snugly but leaving a little room so the rice can expand.
- Repeat the filling, folding, and tying process with the remaining ingredients until you have 8 parcels total.
- Arrange the parcels in a single layer in the steamer basket, leaving small gaps between them to allow steam circulation.
- Cover the steamer and steam over medium heat for 90 minutes, checking halfway to ensure the water hasn’t boiled dry and adding more hot water if needed; they’re done when the banana leaves turn a deep green and the rice feels firm.
- Carefully remove the parcels from the steamer and let them cool for 20 minutes before unwrapping so the texture can set.
- Unwrap the banana leaves and slice each parcel into 1-inch-thick rounds for serving.