Num ansom chek is a Cambodian sweet made by wrapping ripe banana and coconut-seasoned sticky rice in banana leaves, then simmering the parcels until tender. This home-friendly version is gently sweet and fragrant; recipes vary by household, and leaf-wrapped cakes are enjoyed in different forms across Cambodia.
Ingredients
- 2 cups (400 g) glutinous rice, also called sticky rice or sweet rice
- 1 cup (240 ml) canned coconut milk, well stirred
- 2 tablespoons (25 g) granulated sugar, or finely grated palm sugar
- ½ teaspoon (3 g) fine salt
- 6 small ripe but still-firm bananas, about 1½ lb (680 g) unpeeled
- 6 banana-leaf pieces, each about 12 × 14 inches (30 × 35 cm), plus a few extra pieces for patching
- About 12 feet (3.7 m) kitchen twine, cut into six lengths
- Water, as needed, for boiling the parcels
Instructions
- Soak the rice. Rinse the glutinous rice in a bowl of cool water, swishing it with your fingers until the water looks less cloudy. Drain, cover with fresh water by at least 2 inches (5 cm), and leave to soak for 4 hours at room temperature. Drain thoroughly in a sieve. The soaking time helps the grains cook evenly inside the wrapped parcels; do not skip it or assume a quick rinse will do the same job.
- Prepare the leaves. Wipe both sides of each banana-leaf piece with a damp cloth and trim away any very stiff central rib. If the leaves feel brittle, pass each piece briefly over a low gas flame or dip it in hot water for 20 to 30 seconds, just until it becomes flexible. Dry the leaves. Cut any spare leaf into patches for tears. Keep the leaves covered with a clean damp towel while you work so they do not dry out.
- Season the rice. In a bowl, stir together the drained rice, coconut milk, sugar, and salt. Let it stand for 10 minutes while you peel the bananas and arrange the leaves. The mixture will look wet, but most of the liquid will be absorbed as the rice cooks. If your coconut milk has separated in the can, stir it smooth before measuring so the rice gets both the thick cream and the thinner liquid.
- Shape the parcels. Lay one leaf piece on the counter with its smoother side facing up and the shorter edge toward you. Spoon about ⅓ cup of the rice mixture into a strip down the middle, leaving room at both ends. Set one peeled banana lengthwise on the rice, then cover it with another ⅓ cup of rice, pressing gently so the fruit is enclosed. Fold the long sides of the leaf over the filling, then fold the ends underneath to make a snug rectangular parcel. Add a leaf patch if rice can escape through a crack. Tie the parcel in two places with kitchen twine. Repeat with the remaining ingredients. The parcels should be secure, but do not crush the rice tightly; it needs room to expand.
- Boil until tender. Set the parcels seam-side down in a large pot. Add enough water to cover them and place a heatproof plate on top if needed to keep them submerged. Bring the water to a boil, then lower the heat to maintain a steady, gentle simmer. Cover and simmer for 2 hours, checking the pot every 30 minutes. Add more boiling water if the level drops; the parcels should stay covered throughout cooking. A vigorous boil can tear the leaves, so keep the bubbling gentle.
- Rest and serve. Lift the parcels out with tongs and set them on a tray to drain. Leave them wrapped for 15 minutes before untying; this allows the rice to settle and makes the cakes easier to handle. Carefully open one parcel to check that the rice is soft and cohesive all the way through. If the grains still seem hard or chalky, rewrap it and simmer the batch for another 10 to 15 minutes, then rest again. Serve warm, at room temperature, or chilled.
Tips
- Choose the right rice. Look for glutinous rice, sticky rice, or sweet rice at an Asian grocery store or in the international aisle. Despite the name, it contains no gluten. Ordinary jasmine or long-grain rice will not turn chewy and cohesive in this recipe, so it is not a close substitute.
- Use ripe, firm bananas. Yellow bananas with a few brown freckles become sweet and soft without disappearing into the rice. Very green bananas can taste starchy after cooking, while heavily overripe fruit may collapse and make the center wet. Small bananas fit the parcels neatly; cut larger ones in half lengthwise if necessary.
- Handle leaves gently. Banana leaves are traditional and add a light, grassy aroma, but they are mainly a wrapper rather than something to eat. If you cannot find them, use two layers of parchment paper and tie the parcels with cotton twine. The cakes will still cook, but they will lack the characteristic leaf fragrance and may have a less traditional appearance. Do not use plastic wrap in the boiling pot.
- Keep the water at a simmer. A hard boil can split the folds and let rice escape. Check the pot during cooking and top it up with hot water rather than cold, which can interrupt the simmer. When tying the parcels, secure the folds without squeezing out the coconut mixture.
Serving Suggestions
For a simple snack or dessert, serve a parcel warm or at room temperature, still wrapped until everyone is ready to eat. Open the leaf at the table or transfer the cake to a plate and slice it crosswise into rounds so the banana shows in the center. The sticky rice is rich enough to stand alone, but a small drizzle of coconut cream makes the flavor more pronounced. If desired, warm ½ cup (120 ml) coconut milk with a pinch of salt and 1 teaspoon (4 g) sugar, then spoon a little over each portion; keep the sauce light so it does not overwhelm the banana.
For a larger dessert spread, pair the cakes with fresh fruit such as mango, pineapple, or papaya, or serve them after a meal with unsweetened tea. A sprinkle of toasted sesame seeds or lightly toasted shredded coconut adds a crisp contrast to the soft rice. If serving chilled, let the parcels sit at room temperature for about 15 minutes first; very cold rice is firmer and its coconut aroma is less noticeable.
Variations
Use palm sugar: Replace the granulated sugar with the same quantity of finely grated palm sugar. It gives the rice a deeper, caramel-like sweetness and a slightly darker color. If the sugar comes in a hard block, grate it finely so it dissolves evenly rather than leaving concentrated sweet spots.
Add a mung bean layer: For a more substantial, traditional-style variation, use ½ cup (100 g) split yellow mung beans. Soak them for 1 hour, drain, and steam or simmer in fresh water until tender but not mushy, about 20 to 25 minutes. Cool, then spread a thin layer over the rice before adding the banana. This adds a mild, earthy taste and makes each parcel more filling; it also takes additional preparation time, so begin the beans while the rice soaks.
Make coconut-forward parcels: Stir 2 tablespoons (10 g) unsweetened shredded coconut into the rice mixture. It adds texture and a more noticeable coconut flavor. For a less sweet cake, reduce the sugar to 1 tablespoon (12 g); do not reduce the coconut milk, because the rice needs that moisture to cook properly inside the leaves.
Try another fruit: A ripe plantain cut into six short pieces can replace the bananas. Plantains are firmer and less sweet, so choose one with a mostly black peel for a softer, sweeter center. This changes the flavor and texture, but the wrapping and cooking method remain the same.
Storage and Reheating
Let cooked parcels drain and cool briefly, then refrigerate them within 2 hours of cooking. Keep them wrapped in their leaves in an airtight container for 3 to 4 days. For longer storage, freeze the cooled parcels in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator; freezing may make the rice a little softer, but the parcels remain convenient to warm.
To reheat from the refrigerator, steam the wrapped parcels for about 15 to 20 minutes, until hot in the center. You can also unwrap one, place it on a microwave-safe plate with 1 teaspoon (5 ml) water, cover it, and microwave in 30-second bursts, turning once, until evenly hot. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly warming and cooling the same parcel; reheat only what you plan to serve.
Frequently Asked Questions
Can I make Cambodian banana sticky rice without banana leaves?
Yes. Two layers of parchment paper can hold the rice and banana together for simmering, although they will not contribute the subtle aroma or look of banana leaves. Fold the paper securely and tie it with kitchen twine, then check that the parcels remain submerged. Foil can also be used as an outer layer around parchment, but do not let the rice sit directly against foil if you can avoid it.
Why is my sticky rice still hard after boiling?
The most common reasons are rice that was not soaked long enough, parcels that were not fully submerged, or a simmer that was too brief. Soak for the full 4 hours, keep the water gently simmering around the parcels for 2 hours, and top up the pot as needed. If the rice is still firm when you open a parcel, close it again and cook for another 10 to 15 minutes before checking.
Can I prepare the parcels ahead of time?
You can soak and drain the rice, prepare the leaves, and assemble the parcels several hours ahead. Cover the uncooked parcels and refrigerate them if they will wait more than 2 hours; start them in simmering water straight from the refrigerator and allow extra cooking time, checking that the centers are tender. For the most even cooking, avoid leaving uncooked rice and coconut milk at room temperature for an extended period.
Are these cakes supposed to be very sweet?
No. This version uses a modest amount of sugar because ripe bananas bring their own sweetness, and the coconut milk gives the rice a rich flavor. The finished cake is gently sweet rather than candy-like. Taste and adjust the sugar in a future batch to suit your preference, but avoid adding extra liquid with it because that can change how the rice sets.
Can I use canned coconut cream instead of coconut milk?
You can, but coconut cream is thicker and richer, so using a full cup may leave too little moisture for the rice. If that is what you have, measure ½ cup (120 ml) coconut cream and thin it with ½ cup (120 ml) water before mixing it into the drained rice. The result will have a stronger coconut taste, while the added water helps the rice cook through.
How do I know when the banana parcels are done?
The leaf-wrapped rice should feel firm but yielding when gently pressed, and a cut-open parcel should have soft, translucent grains with no hard center. The banana will be tender and fragrant. Since leaves hide the filling, open one parcel after the 2-hour simmer rather than judging only by the outside. If the rice needs more time, rewrap it and continue simmering.
Related
- Cambodian Num Krok Recipe: Crisp Coconut Rice Cakes
- Cambodian Curry Recipe with Chicken and Kroeung
- Cambodian Kaw Recipe: Slow-Braised Pork and Eggs at Home
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