Num Ansom – Sticky Rice Cake

Ingredients

• 2 cups Glutinous Rice
• 1 cup Coconut Milk
• 1/2 cup Brown Sugar
• 1/2 tsp Salt
• 8 Banana Leaves
• 1 cup Mung Bean Paste

Directions

1. Step 1: Drain the soaked glutinous rice thoroughly in a fine-mesh strainer.
2. Step 2: In a medium bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely.
3. Step 3: 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.
4. Step 4: Prepare a steamer by filling the bottom pot with 2 inches of water and bringing it to a boil over high heat.
5. Step 5: 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.
6. Step 6: Place 2 tablespoons of mung bean paste in a line down the middle of the rice rectangle.
7. Step 7: 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.
8. Step 8: Secure the parcel with kitchen twine, tying it firmly but not too tight to allow for expansion.
9. Step 9: Repeat steps 5–8 with the remaining ingredients to make 8 parcels total.
10. Step 10: Arrange the parcels in a single layer in the steamer basket, leaving small gaps between them for steam circulation.
11. Step 11: 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.
12. Step 12: Carefully remove the parcels from the steamer and let them cool for 20 minutes before unwrapping. Tip: Cooling sets the texture, making slicing cleaner.
13. Step 13: Unwrap the banana leaves and slice each parcel into 1-inch thick rounds for serving.