Num Ansom – Sticky Rice Cake
1. Drain the soaked glutinous rice thoroughly in a fine-mesh strainer. 2. In a medium bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely. 3. Add the…
- Prep
- 31 min
- Cook
- 1 hr 13 min
- Total
- 1 hr 44 min
- Servings
- 4
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Drain the soaked glutinous rice thoroughly
Drain the soaked glutinous rice thoroughly in a fine-mesh strainer.
In a medium bowl, combine the
In a medium bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely.
Add the drained rice to the
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
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
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
Place 2 tablespoons of mung bean paste in a line down the middle of the rice rectangle.
Fold the banana leaf over the
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
Secure the parcel with kitchen twine, tying it firmly but not too tight to allow for expansion.
Repeat steps 5–8 with the remaining
Repeat steps 5–8 with the remaining ingredients to make 8 parcels total.
Arrange the parcels in a single
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
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
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
Unwrap the banana leaves and slice each parcel into 1-inch thick rounds for serving.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 13 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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