Num Ansom – Sticky Rice Cake
Method
- 1
1. Drain the soaked glutinous rice thoroughly in a fine-mesh strainer.
- 2
2. In a medium bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely.
- 3
3. Add the drained rice to the coconut milk mixture, mixing gently to coat every grain evenly. Let it sit for 15 minutes to absorb the liquid.
- 4
4. Prepare a steamer by filling the bottom pot with 2 inches of water and bringing it to a boil over high heat.
- 5
5. Lay a banana leaf square flat on your work surface, shiny side up. Spoon ¼ cup of the rice mixture into the center, spreading it into a 4-inch rectangle.
- 6
6. Place 2 tablespoons of mung bean paste in a line down the middle of the rice rectangle.
- 7
7. Fold the banana leaf over the filling lengthwise, then fold in the sides to create a tight parcel. Tip: Press firmly to compact the rice, which helps it hold its shape during steaming.
- 8
8. Secure the parcel with kitchen twine, tying it firmly but not too tight to allow for expansion.
- 9
9. Repeat steps 5–8 with the remaining ingredients to make 8 parcels total.
- 10
10. Arrange the parcels in a single layer in the steamer basket, leaving small gaps between them for steam circulation.
- 11
11. Cover the steamer and steam over medium heat for 90 minutes, checking halfway to ensure the water hasn’t boiled dry—add more hot water if needed. Tip: The parcels are done when the banana leaves turn a deep green and the rice feels firm to the touch.
- 12
12. Carefully remove the parcels from the steamer and let them cool for 20 minutes before unwrapping. Tip: Cooling sets the texture, making slicing cleaner.
- 13
13. Unwrap the banana leaves and slice each parcel into 1-inch thick rounds for serving.
