Num Ansom – Sticky Rice Cake

Instructions

1- 1.

2- Drain the soaked glutinous rice thoroughly in a fine-mesh strainer.

3- 2.

4- In a medium bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely.

5- 3.

6- Add the drained rice to the coconut milk mixture, mixing gently to coat every grain evenly.

7- Let it sit for 15 minutes to absorb the liquid.

8- 4.

9- Prepare a steamer by filling the bottom pot with 2 inches of water and bringing it to a boil over high heat.

10- 5.

11- Lay a banana leaf square flat on your work surface, shiny side up.

12- Spoon ¼ cup of the rice mixture into the center, spreading it into a 4-inch rectangle.

13- 6.

14- Place 2 tablespoons of mung bean paste in a line down the middle of the rice rectangle.

15- 7.

16- Fold the banana leaf over the filling lengthwise, then fold in the sides to create a tight parcel.

17- Tip: Press firmly to compact the rice, which helps it hold its shape during steaming.

18- 8.

19- Secure the parcel with kitchen twine, tying it firmly but not too tight to allow for expansion.

20- 9.

21- Repeat steps 5–8 with the remaining ingredients to make 8 parcels total.

22- 10.

23- Arrange the parcels in a single layer in the steamer basket, leaving small gaps between them for steam circulation.

24- 11.

25- 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.

26- Tip: The parcels are done when the banana leaves turn a deep green and the rice feels firm to the touch.

27- 12.

28- Carefully remove the parcels from the steamer and let them cool for 20 minutes before unwrapping.

29- Tip: Cooling sets the texture, making slicing cleaner.

30- 13.

31- Unwrap the banana leaves and slice each parcel into 1-inch thick rounds for serving.