Banana sticky rice cake recipe traditional food in my country - Polin lifestyle
- 9 months ago
Banana sticky rice cake is a delightful traditional dish from Cambodia, which is often referred to as "Num Ansom Chek." It is a popular treat enjoyed during special occasions, festivals, and celebrations. Here's a recipe to make this delicious and unique dessert:
Ingredients:
2 cups glutinous rice (sticky rice), soaked in water for at least 4 hours or overnight
4-5 ripe bananas, sliced lengthwise
1 cup grated coconut
1/2 cup coconut milk
1/4 cup sugar (adjust to your taste)
1/4 teaspoon salt
Banana leaves (cut into rectangular pieces and briefly blanched in hot water to soften)
Instructions:
Rinse the soaked glutinous rice thoroughly until the water runs clear, and then drain it.
In a pot, mix the drained glutinous rice with coconut milk, sugar, and salt. Cook the mixture over low heat, stirring continuously to prevent sticking, until the rice becomes soft and sticky. This should take around 15-20 minutes.
While the rice is cooking, prepare the banana leaves. Cut them into rectangular pieces, and briefly blanch them in hot water to soften them, making it easier to wrap the rice cakes.
Once the rice is ready, set it aside to cool slightly.
Take a piece of banana leaf and place a small portion of the cooked sticky rice in the center. Flatten the rice a bit, and then add a slice or two of ripe banana on top of the rice.
Cover the banana and rice with more sticky rice until it forms a small rectangular-shaped cake. Fold the banana leaf over the cake to wrap it securely.
Repeat the process with the rest of the rice and bananas.
Steam the wrapped rice cakes in a steamer for about 15-20 minutes until they become firm and fully cooked.
While the rice cakes are steaming, prepare the topping by mixing grated coconut with a pinch of salt.
Once the cakes are done steaming, remove them from the steamer and let them cool for a few minutes.
Unwrap the banana sticky rice cakes from the banana leaves and serve them warm with the grated coconut topping.
Enjoy your delicious Banana Sticky Rice Cake (Num Ansom Chek)! This traditional Cambodian dessert is sure to be a hit with friends and family, and it captures the essence of Polin lifestyle and culinary heritage.
Ingredients:
2 cups glutinous rice (sticky rice), soaked in water for at least 4 hours or overnight
4-5 ripe bananas, sliced lengthwise
1 cup grated coconut
1/2 cup coconut milk
1/4 cup sugar (adjust to your taste)
1/4 teaspoon salt
Banana leaves (cut into rectangular pieces and briefly blanched in hot water to soften)
Instructions:
Rinse the soaked glutinous rice thoroughly until the water runs clear, and then drain it.
In a pot, mix the drained glutinous rice with coconut milk, sugar, and salt. Cook the mixture over low heat, stirring continuously to prevent sticking, until the rice becomes soft and sticky. This should take around 15-20 minutes.
While the rice is cooking, prepare the banana leaves. Cut them into rectangular pieces, and briefly blanch them in hot water to soften them, making it easier to wrap the rice cakes.
Once the rice is ready, set it aside to cool slightly.
Take a piece of banana leaf and place a small portion of the cooked sticky rice in the center. Flatten the rice a bit, and then add a slice or two of ripe banana on top of the rice.
Cover the banana and rice with more sticky rice until it forms a small rectangular-shaped cake. Fold the banana leaf over the cake to wrap it securely.
Repeat the process with the rest of the rice and bananas.
Steam the wrapped rice cakes in a steamer for about 15-20 minutes until they become firm and fully cooked.
While the rice cakes are steaming, prepare the topping by mixing grated coconut with a pinch of salt.
Once the cakes are done steaming, remove them from the steamer and let them cool for a few minutes.
Unwrap the banana sticky rice cakes from the banana leaves and serve them warm with the grated coconut topping.
Enjoy your delicious Banana Sticky Rice Cake (Num Ansom Chek)! This traditional Cambodian dessert is sure to be a hit with friends and family, and it captures the essence of Polin lifestyle and culinary heritage.