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Num Ansom

Name: Num Ansom
Total time: 150 min
Yield: Serves 6
Cuisine: Cambodia
Ingredients: 2 cups Glutinous rice; 200ml Coconut milk; 3 Bananas; 2 tbsp Sugar; 1/2 tsp Salt; To taste Banana Leaves (or foil)

Dessert

⏱ 150 min

👥 Serves 6

Difficulty ⭐⭐⭐

Coconut sticky rice wrapped around banana, rolled in banana leaves, and boiled — a traditional Cambodian sweet.

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📖 The Story Behind This Dish

Num ansom is a traditional Cambodian rice cake made by wrapping sticky rice in banana leaves into a cylinder and boiling it for a long time. Besides the sweet banana version, there's a savory one with pork and mung beans. Around Khmer New Year and Pchum Ben, the festival honoring ancestors, families make them in large numbers, also as offerings to the temple.

🌆 Where it's eaten: The day before Pchum Ben, women sit in a circle in the yard wrapping sticky rice in banana leaves and boil them all night in a big pot.

🥕 Ingredients (serves 6)

Glutinous rice 2 cups
Coconut milk 200ml
Bananas 3
Sugar 2 tbsp
Salt 1/2 tsp
Banana Leaves (or foil) To taste

👩‍🍳 Instructions

Rinse the sticky rice, soak at least 3 hours, and drain.
Warm the coconut milk, sugar, and salt in a pot, add the sticky rice, and stir until the liquid is absorbed.
Halve the bananas lengthwise.
Spread sticky rice on a banana leaf, place banana in the center, roll into a cylinder, fold the ends, and tie with string.
Boil gently in plenty of water for 1 1/2 to 2 hours.
Cool and slice into rounds.

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