Num Ansom – Sticky Rice Cake

Steps in our own plain words.

1. 1

   Drain the soaked glutinous rice well in a fine-mesh strainer, 2.

2. 2

   Mix the salt, palm sugar and coconut milk, stirring until the sugar dissolves completely in a medium bowl, 3.

3. 3

   Add your drained rice to the coconut milk mix, mixing to coat every grain.

4. 4

   Let it sit for 15 min to absorb the liquid, 4.

5. 5

   Prepare steamer by filling the bottom pot using 2 inches of water plus bringing it to a boil on high heat, 5.

6. 6

   Lay banana leaf square flat on work surface, shiny side up.

7. 7

   Spoon 3 tbsp of the rice mix in the center, spreading it in a 4-inch rectangle, 6.

8. 8

   Place 1 ½ tablespoons of bean paste in a line down your middle of the rice rectangle, 7.

9. 9

   Fold your banana leaf over the filling lengthwise.

10. 10

    Fold in your sides to create a tight parcel.

11. 11

    Tip: Press firmly to compact your rice, which helps it its shape during steaming, 8.

12. 12

    Secure your parcel using kitchen twine, tying it but not too tight to let for expansion, 9.

13. 13

    Repeat steps 5–8 with the rest of the ingredients to make 8 parcels total, 10.

14. 14

    Arrange your parcels in a single layer in your steamer basket, leaving little gaps between them for steam circulation, 11.

15. 15

    Cover the steamer and steam on medium heat for 90 min, checking halfway to ensure your water hasn’t boiled —add more hot water if needed.

16. 16

    Tip: Your parcels are done when your banana leaves turn a deep green plus the rice feels firm to the touch.

17. 17

    Remove the parcels from the steamer.

18. 18

    Let them cool for 20 min before unwrapping.

19. 19

    Tip: Cooling sets your texture, making slicing cleaner, 13.

20. 20

    Unwrap the banana leaves.

21. 21

    Slice every parcel in 1-inch thick rounds for serving.