Desserts
Num Ansom Chek
Ingredients
- - 500 g (2 1/2 cups) glutinous rice, soaked overnight
- - 200 ml (3/4 cup + 1 tbsp) coconut milk
- - 100 g (1/2 cup) sugar
- - 1/2 tsp (2 g) salt
- - 4 small ripe bananas, peeled
- - 80 g (2/3 cup) split mung beans, soaked and steamed until soft
- - large banana leaves, for wrapping
- - kitchen twine, for tying
Method
- Drain the soaked glutinous rice and mix with coconut milk, sugar and salt until evenly coated.
- Lay two overlapping banana leaves flat and place a portion of the seasoned rice in the centre.
- Add a layer of steamed mung beans, then place a whole banana on top.
- Cover the banana with more rice, enclosing it completely, then fold the banana leaves tightly around the filling to form a cylinder.
- Tie securely with kitchen twine at intervals along the length.
- Repeat with the remaining ingredients, then boil or steam the wrapped cakes for 3–4 hours, topping up water as needed, until the rice is fully cooked and firm.
- Cool before unwrapping and slicing into rounds to serve.
Introduction: Num Ansom Chek is a sweet cylindrical cake of glutinous rice wrapped around a whole banana, bound in banana leaves and steamed or boiled for hours until dense and fragrant.
Cultural Background: Num Ansom Chek is a sweet cylindrical cake of glutinous rice wrapped around a whole banana, bound in banana leaves and steamed or boiled for hours until dense and fragrant. It is closely associated with Khmer New Year and other festivals, when families gather to wrap dozens at a time, and is often exchanged as a gift between households.
Tips: Soaking the rice overnight is essential for even cooking through the long steaming time. Wrap tightly — a loosely wrapped cake will fall apart when sliced.
Variations: A savoury version, Num Ansom Chrouk, replaces banana and sugar with pork and mung bean filling (see Holidays & Special Occasions). Black glutinous rice can be used for a nuttier, deeper-coloured version. Already vegetarian and vegan as written.
Storage: Store wrapped, unsliced cakes at room temperature for up to 2 days, or refrigerated for up to a week.
Reheating: Re-steam whole or sliced portions for 10–15 minutes until warmed through and soft again.
Nutrition: Per serving (approx.): 320 kcal, 6 g protein, 6 g fat, 62 g carbohydrate, 3 g fibre, 210 mg sodium.
FAQs:
Q: Can I use frozen banana leaves?
A: Yes — thaw completely and wipe dry before softening briefly over a flame or in hot water to make them pliable.
Q: Why is my rice undercooked in the centre?
A: This usually means the parcel was wrapped too thickly or boiled for too short a time; ensure a steady simmer for the full 3–4 hours.