Glutinous rice and banana steamed in banana leaves, a traditional Cambodian offering during Pchum Ben and other Buddhist festivals.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: banana leaf wrapper
Garnishes: grated coconut
Accompaniments: hot tea
Instructions
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1
Mix soaked glutinous rice with coconut cream, palm sugar, and salt.
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2
Soften banana leaves over flame. Cut into large rectangles.
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3
Place a layer of rice on banana leaf, add banana half, cover with more rice.
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4
Wrap tightly into a cylinder and tie with string.
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5
Steam for 2-3 hours until rice is fully cooked and sticky. Cool before unwrapping.
Did You Know?
Num ansom chek is a sacred food in Cambodia, prepared as an offering to ancestors during Pchum Ben festival.
Chef's Notes
Equipment Tips
- steamer
- banana leaves
- kitchen string
Garnishing
grated coconut
Accompaniments
hot tea
The Story Behind Num Ansom Chek
Num ansom chek is one of Cambodia's most culturally significant foods, prepared during Pchum Ben, the 15-day ancestor remembrance festival. Making these cakes is a communal activity that brings families and communities together.
The banana leaf wrapping and steaming technique is ancient, dating back to pre-Angkor agricultural societies. The combination of sticky rice, coconut, and banana represents abundance and gratitude.
These cakes are placed at pagodas as offerings to deceased ancestors and shared among the living as acts of merit-making.
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