Cambodian Sticky Rice in Banana Leaves, Step by Step

Cambodian sticky rice in banana leaves, often called num ansom chek, is a gently sweet rice cake filled with ripe banana and wrapped in fragrant banana leaves. The parcels are simmered until the rice turns tender and sliceable; recipes vary by household, but this version keeps the filling simple and lets the coconut milk and banana shine.

Ingredients

2 cups (400 g) glutinous rice, also sold as sweet rice or sticky rice. Do not use ordinary long-grain rice; it will not become pleasantly cohesive.
1 cup (240 ml) full-fat coconut milk, well stirred. Canned coconut milk works; avoid sweetened coconut beverage.
⅓ cup (65 g) granulated sugar, for a mild, balanced sweetness.
½ teaspoon (3 g) fine salt, to keep the coconut and banana flavors from tasting flat.
3 large ripe but firm bananas (about 450 g peeled), cut in half crosswise to make 6 pieces. Choose fruit that is fragrant and yellow, not mushy.
12 banana-leaf squares, about 12 × 14 inches (30 × 35 cm) each, plus a couple of spare pieces in case a leaf tears. Thawed frozen leaves are fine.
6 lengths of cotton kitchen twine, about 12 inches (30 cm) each, for securing the parcels.
4 quarts (3.8 L) water, or enough to cover the parcels by about 2 inches (5 cm) in the pot; keep extra hot water nearby to top up the pot.

Instructions

Soak the rice. Put the glutinous rice in a bowl and cover it generously with cool water. Leave it to soak for 4 hours. This gives the grains time to absorb water so they cook through evenly inside the parcels. Drain thoroughly in a fine-mesh sieve; excess water clinging to the rice can make the filling loose.
Prepare the leaves and filling. While the rice drains, wipe both sides of the banana leaves with a damp cloth. If they feel stiff, dip them in hot water for a minute or two, then pat dry; this makes them less likely to crack when folded. Stir the coconut milk, sugar, and salt together in a bowl until the sugar dissolves. Add the drained rice and mix well. Leave it for 5 minutes so the grains begin to take up the coconut mixture.
Cut and arrange the banana leaves. Use two leaf squares for each parcel, with the smoother, shinier side facing the filling. Lay one square on your work surface, then place a second square on top at a slight angle so the seams will not line up. If a leaf has a split, cover it with a spare piece rather than trying to wrap across the tear.
Fill each parcel. Divide the rice mixture into 6 equal portions. Spoon one portion into the center of each leaf stack and shape it into a short, thick strip. Set one banana piece lengthwise in the middle, pressing it gently into the rice. Cover the banana with a little rice from around the edges so the filling is enclosed. Keep the rice layer reasonably even; a very thick lump takes longer to cook and may stay firm at the center.
Wrap and tie. Bring the long sides of the leaves up and over the filling, overlapping them to form a snug parcel. Fold the two open ends underneath, making a compact packet about 5 to 6 inches (13 to 15 cm) long. Tie each parcel firmly with cotton twine, but do not cinch so tightly that the leaves split. The rice expands as it cooks, so leave a little room inside. Check that no rice is exposed at the folds.
Simmer until tender. Arrange the parcels seam-side down in a large pot and add enough water to cover them by about 2 inches (5 cm). Bring the water to a boil, then lower the heat to maintain a steady, gentle simmer. Cover and simmer for 2 hours 15 minutes. Check the water level occasionally and add hot water if the parcels become exposed; avoid pouring cold water into the pot, which interrupts the simmer. The parcels should remain submerged for even cooking.
Rest, then serve. Lift the parcels from the pot with tongs and let them drain on a rack or a tray for 15 minutes. Open one carefully to check: the rice should be tender throughout, with no hard or chalky grains at the center. If it is still firm, rewrap the test parcel and simmer the rest for another 15 minutes before checking again. Snip off the twine and peel back the leaves. Serve warm, or let the cakes cool until firm enough to slice.

Tips

Start with the right rice. Look for glutinous rice, sweet rice, or sticky rice at an Asian grocery or in the international aisle. Short-grain rice is not a dependable substitute: it may become soft, but it will not have the same chewy, unified texture.
Use leaves that bend without cracking. Fresh leaves can be wiped and briefly warmed; frozen leaves should be fully thawed first. If a leaf cracks, patch it with another piece. Banana leaves add a light aroma and help contain the rice, but they are not meant to be eaten.
Keep the parcels even in size. Similar portions cook at the same rate. A loose wrap can let water seep in, while a very tight wrap can split as the rice swells. Secure the folds with the overlapping leaves and tie the twine snugly, not tightly.
Choose bananas with some structure. Very ripe, soft bananas can collapse into the rice and make the center wet. If banana leaves are unavailable, use two layers of baking parchment and an outer layer of foil; the parcels will still cook, but they will lack the leaves’ distinctive aroma.

Serving Suggestions

For a simple snack or dessert, serve a warm parcel whole and let each person open the leaves at the table. For a neater plate, cool the parcel for 10 to 15 minutes after unwrapping, then cut it into thick slices with a lightly oiled knife. The rice is mildly sweet, so it pairs well with unsweetened tea or coffee and does not need an elaborate sauce.

For a more generous dessert, offer a small dish of extra coconut milk lightly warmed with a pinch of salt, or scatter toasted sesame seeds over the slices for a nutty contrast. Keep toppings modest: the banana and coconut already make the filling rich. If serving as part of a Cambodian-style meal, offer the parcels after savory dishes as a shareable sweet, rather than treating them as a side for a heavily sauced main course.

Variations

More coconut-forward: Add 2 tablespoons (30 ml) extra coconut milk and 1 tablespoon (12 g) extra sugar to the rice mixture. The filling will be a little softer and sweeter, so drain the soaked rice especially well and wrap the parcels securely.

Add cooked beans: For a heartier version, fold ½ cup (85 g) cooked, well-drained mung beans into the rice before wrapping. Their mild, earthy flavor is a good match for banana and coconut. Use fully cooked beans, not dry beans, and avoid adding their cooking liquid, which can make the rice too wet.

Adjust the sweetness: Reduce the sugar to ¼ cup (50 g) if the bananas are especially ripe, or increase it to ½ cup (100 g) for a more dessert-like cake. Brown sugar can replace granulated sugar in the same amount; it gives the coconut mixture a faint caramel note and a darker color.

Storage and Reheating

Cool the parcels 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. The rice firms as it chills, so cold slices will be chewier than warm ones. For longer storage, freeze fully cooled parcels in a freezer-safe bag for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.

To reheat, steam the wrapped parcels for about 15 to 20 minutes, or until hot in the center. Alternatively, unwrap a portion, cover it loosely, and microwave it in short bursts with a teaspoon of water to prevent drying. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Do not leave cooked parcels at room temperature for more than 2 hours; discard any that have been left out longer.

Frequently Asked Questions

Is sticky rice the same as sushi rice?
No. Glutinous rice has a particularly sticky, chewy texture when cooked, while sushi rice is a different short-grain rice that is usually seasoned with vinegar. For these banana-leaf parcels, buy rice labeled glutinous, sweet, or sticky rice.

Can I skip soaking the rice?
It is not recommended for this method. The four-hour soak helps the rice cook through in the wrapped parcels. Without it, the outside may soften before the center is tender. If you need to plan ahead, soak the rice in the refrigerator, then drain it well before mixing.

Can I steam the parcels instead of boiling them?
Yes, provided you have a steamer large enough to hold them in a single layer and can keep it covered. Steam over steadily simmering water for about 2 hours 15 minutes, checking that the pan does not run dry. Boiling is convenient for a large batch because the parcels cook evenly while submerged.

Why did water get inside my parcels?
The leaves may have had a tear, or the folds may not have overlapped enough. Use two flexible layers per packet, offset the seams, and check that the ends are folded underneath before tying. A small amount of moisture on the leaves is normal, but a waterlogged filling usually points to a gap in the wrap.

Can I make the parcels ahead?
Yes. You can cook them a day or two ahead and refrigerate them, still wrapped, then steam them until hot before serving. You can also soak the rice up to 8 hours in the refrigerator; drain it before continuing. For the freshest texture, prepare and cook the parcels on the same day when your schedule allows.

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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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