Num Ansom – Sticky Rice Cake

Name: Num Ansom – Sticky Rice Cake
Yield: 4
Ingredients: 0.5 teaspoons Salt; 1 cup Coconut Milk; 0.5 cups Brown Sugar; 8 Banana Leaves; 2 cups Glutinous Rice; 1 cup Mung Bean Paste

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein5 %8 g
Carbs72 %106 g
Fat23 %15 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	585 kcal	323 kcal
Protein	8 g	4.4 g
Carbs	106 g	58.6 g
Fat	15 g	8.3 g

One serving is about 181 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty36/100
Recipe completeness40/100
Nutrition reliability: Low

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Side - Cambodia

Ingredients

0.5 teaspoons Salt
240 ml Coconut MilkOriginal: 1 cup
120 ml Brown SugarOriginal: 0.5 cups
8 Banana Leaves
480 ml Glutinous RiceOriginal: 2 cups
240 ml Mung Bean PasteOriginal: 1 cup

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Drain the soaked glutinous rice thoroughly in a fine-mesh strainer.
In a medium bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely.
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.
Prepare a steamer by filling the bottom pot with 2 inches of water and bringing it to a boil over high heat.
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.
Place 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 to create a tight parcel. Tip: Press firmly to compact the rice, which helps it hold its shape during steaming.
Secure the parcel with kitchen twine, tying it firmly but not too tight to allow for expansion.
Repeat steps 5–8 with the remaining ingredients to make 8 parcels total.
Arrange the parcels in a single layer in the steamer basket, leaving small gaps between them for steam circulation.
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.
Carefully remove the parcels from the steamer and let them cool for 20 minutes before unwrapping. Tip: Cooling sets the texture, making slicing cleaner.
Unwrap the banana leaves and slice each parcel into 1-inch thick rounds for serving.