Cambodian Rice Cake: Sweet Banana Num Ansom

Cambodian sweet banana rice cake, often called num ansom chek, is made with glutinous rice, coconut milk, and banana wrapped in banana leaves and steamed. The leaves give the rice a gentle aroma while the filling turns soft and sweet; family recipes vary, and some versions use different fillings or seasonings.

Ingredients

4 cups (760 g) glutinous rice, also sold as sticky rice or sweet rice; do not use ordinary long-grain rice.
8 cups (1.9 L) cold water for soaking, plus 8 cups (1.9 L) water to start the steamer and extra boiling water for topping it up.
1 cup (240 ml) unsweetened coconut milk, well stirred.
⅓ cup (65 g) granulated sugar.
1 teaspoon (6 g) fine salt.
4 large firm-ripe bananas (about 600 g peeled), cut in half crosswise to make 8 pieces.
8 large banana leaves, each about 12 by 14 inches (30 by 35 cm), rinsed and patted dry. Frozen banana leaves are fine once thawed.
16 pieces kitchen twine, each about 18 inches (45 cm) long.

Instructions

Soak the rice. Put the glutinous rice in a large bowl and cover it with the measured cold water. Soak for 4 hours at room temperature so the grains absorb water and steam through evenly. Drain in a fine-mesh strainer for about 10 minutes. Avoid shortening the soak: under-soaked rice is more likely to stay hard in the middle of a parcel.
Prepare the leaves. Rinse both sides of each banana leaf and wipe away any grit. If fresh leaves feel stiff, dip them in boiling water for about 20 seconds, then dry them; this makes them less likely to split when folded. Thawed frozen leaves are usually pliable, but warm them briefly in hot water if they crack. Trim away very tough ribs, and set aside small scraps to patch any holes.
Season the rice. In a large bowl, stir together the coconut milk, sugar, and salt until the sugar is mostly dissolved. Add the drained rice and mix gently until the grains are evenly coated. Let it stand for 5 minutes while you arrange the leaves. The mixture should be moist but not swimming in liquid; if a little coconut milk settles at the bottom, stir it back through before filling.
Fill the parcels. Lay one banana leaf on a clean work surface with the smoother side facing up. Spoon about ¼ cup (45 g) of rice into the center and spread it into a short bed. Place one banana half lengthwise on the rice, then cover it with another ¼ cup (45 g) rice. Use the same amount for each parcel, dividing any remaining grains evenly so all eight cook at the same rate.
Wrap and tie. Fold the long sides of the leaf over the filling, overlapping them snugly, then fold the short ends underneath to make a compact parcel. Keep the rice enclosed without crushing the banana. If a leaf tears, wrap the parcel in a second leaf or patch the opening with a scrap. Tie two lengths of twine around each parcel, spacing them apart so the ends stay closed. The bundles should feel secure but not tightly compressed.
Set up the steamer. Pour the measured starting water into a large covered pot and set a steaming rack or basket above it. The water must sit below the rack rather than touch the parcels. Bring the water to a steady boil. Arrange the bundles seam-side down in the steamer in one layer if possible; if you need two layers, leave some space for steam to move around them.
Steam until tender. Cover the pot, lower the heat enough to maintain a steady, active steam, and cook for 2 hours. Check the water level every 30 to 40 minutes, adding boiling water as needed so the pot does not run dry. Keep the lid closed between checks. The leaves will darken as they cook. To check doneness, carefully open one parcel: the rice should be soft all the way through, cohesive, and free of hard or chalky grains. If needed, rewrap it and steam for 15-minute increments.
Rest before serving. Lift the parcels out with tongs and let them rest for 30 minutes. This gives the rice time to settle and makes the cakes easier to slice or handle. Cut and remove the twine, then peel back the leaves at the table or unwrap each cake before serving.

Tips

Choose the right rice. Glutinous rice becomes sticky when cooked, even though it does not contain gluten. Jasmine rice or regular white rice will not bind into the same chewy cake, so look for a bag labeled sweet rice or sticky rice at an Asian grocery store or in the international aisle.
Keep the parcels evenly sized. A level ½ cup of dry soaked rice per parcel, split around one banana piece, is a useful guide. Overfilling makes wrapping difficult and can leave the center undercooked; a thin, uneven layer may cook faster and feel less substantial.
Use leaves carefully. Banana leaves add a distinctive grassy, fragrant note, but they are wrappers rather than something to eat. If you cannot find them, use a sheet of parchment inside a snug foil wrap. The cakes will still steam, though they will lack the banana-leaf aroma; do not put foil directly against the food if you can avoid it.
Do not let the steamer run dry. Use boiling water for refills so the pot returns to steaming quickly. Keep the bundles above the water line; boiling them submerged can make the outer rice wet and uneven instead of gently steamed.

Serving Suggestions

Serve the cakes warm or at room temperature, either whole as hand-held parcels or unwrapped and cut into thick rounds. They are filling enough for a snack or a simple dessert, and their mild coconut sweetness pairs well with unsweetened tea or strong coffee. If serving a group, put the wrapped cakes on a platter and let guests open their own, since the leaves help keep the rice moist.

For neater slices, remove the twine and leaves, then use a lightly oiled knife and wipe it between cuts. A small pinch of toasted sesame seeds can add a nutty finish, though it is an optional garnish rather than a requirement. The banana is naturally sweet, so taste a piece before adding any extra sugar or syrup.

Variations

For a less sweet cake, reduce the sugar to ¼ cup (50 g). The rice will still have a lightly sweet coconut flavor, and the banana will remain the main source of sweetness. Very ripe bananas make a softer, sweeter center; firm-ripe fruit holds its shape better and is easier to wrap.

Some Cambodian-style sticky rice cakes use other fillings or include beans, and recipes vary by household and occasion. For a simple variation, add ½ cup (85 g) cooked black beans, drained well, to the seasoned rice before dividing it among the leaves. The beans add a savory, earthy contrast and make the parcels more substantial; distribute them evenly rather than adding a dense layer in the center.

If you do not have coconut milk, replace it with 1 cup (240 ml) water and keep the sugar and salt as written. The rice will steam successfully but taste less rich and fragrant. For a more coconut-forward version, you can add 2 tablespoons (30 ml) of coconut cream, reducing the coconut milk by the same amount so the rice mixture does not become too wet.

Storage and Reheating

Let the cakes cool only briefly, and refrigerate them within 2 hours of cooking. Keep them wrapped in their leaves in an airtight container; they will keep for 3 to 4 days in the refrigerator. For longer storage, freeze the cooled parcels in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator for more even reheating, or reheat from frozen for longer.

To reheat refrigerated cakes, steam them in their leaves for about 15 to 20 minutes, until hot through. You can also unwrap one and microwave it covered with a damp paper towel in short intervals, turning it as needed; dense rice can heat unevenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked in the center with a food thermometer. Return uneaten portions to the refrigerator promptly rather than leaving them at room temperature.

Frequently Asked Questions

Is Cambodian rice cake the same as num ansom chek?

Num ansom is a name used for Cambodian sticky rice cakes with different fillings. Num ansom chek refers to a sweet banana-filled version. Other preparations may use savory fillings, so the name can describe a broader family of rice cakes rather than one single recipe.

Can I use regular rice instead of glutinous rice?

Regular white rice is not a good substitute here. Glutinous rice softens into a cohesive, chewy texture that holds around the banana, while standard rice grains stay more separate. Check the package for glutinous, sticky, or sweet rice; those names refer to the rice needed for this recipe.

Can I make the parcels without banana leaves?

Yes. Wrap each cake in parchment paper, then secure the parchment with a loose outer layer of foil so steam cannot easily enter the parcel. The texture should still be tender, but you will miss the subtle aroma that banana leaves contribute. Avoid plastic wrap, which is not intended for steaming.

Why is the rice still hard after steaming?

The most common cause is a shortened soak, but a steamer that ran low on water or did not maintain steady steam can also leave firm grains. Rewrap the test parcel, check that there is water below the rack, and steam in 15-minute increments until the rice is tender. Make sure the water is not touching the bundles.

Can I prepare the cakes ahead?

Yes. You can soak the rice in advance, but keep it covered in the refrigerator if it will soak longer than 4 hours, then drain it well before seasoning. You can also cook the parcels a day ahead and refrigerate them wrapped. Reheat them until the center reaches 165°F (74°C) before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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