Cambodian Sticky Rice Cake with Banana, Wrapped and Steamed

Cambodian sticky rice cake, often called num ansom chek, is a banana-filled cake of glutinous rice wrapped in banana leaves and steamed until the rice turns tender and cohesive. Coconut milk adds a gentle richness, while the leaf wrapping helps the rice cook evenly and gives the finished cake a subtle, grassy aroma; family and regional versions vary in sweetness and filling.

This version makes eight individual cakes with familiar ingredients and clear wrapping instructions. Plan ahead for the rice soak, then serve the cakes warm or at room temperature, sliced into rounds or opened at the table.

Ingredients

4 cups (800 g) glutinous rice, also called sweet rice or sticky rice; do not substitute ordinary long-grain rice
1 1/2 cups (360 ml) full-fat coconut milk, well stirred
1/3 cup (65 g) granulated sugar
1 teaspoon (6 g) fine salt
8 medium ripe but still firm bananas, about 900 g (2 lb) peeled; small bananas can be used whole, while larger ones can be halved lengthwise
16 banana-leaf pieces, each about 12 by 14 inches (30 by 35 cm), plus a few scraps for patching; thawed frozen leaves work well
Kitchen twine, about 8 lengths (each 24 inches / 60 cm), or narrow strips of softened banana leaf
Water, as needed for soaking and steaming

Instructions

Soak the rice. Put the glutinous rice in a large bowl and cover it with several inches of cool water. Swish the grains with your hand, pour off the cloudy water, and repeat until the water is less cloudy. Cover the rice with fresh water and soak for 6 hours at room temperature. Drain it thoroughly in a sieve for 15 minutes. The grains should be plump but still separate; draining well helps keep the filling from turning soggy.
Prepare the banana leaves. Wipe both sides of each leaf piece with a damp cloth. If the leaves are fresh, briefly pass them over a low gas flame or dip them in hot water until they become flexible; do not cook them until they soften or tear. Thawed frozen leaves are usually pliable already, but warm them briefly if they crack when folded. Trim away very thick central ribs and set aside any small scraps to patch holes. Keep the leaves covered with a clean, slightly damp towel while you work.
Season the rice. In a large bowl, stir together the coconut milk, sugar, and salt until the sugar dissolves. Add the drained rice and fold gently until the grains are evenly coated. Let it stand for 10 minutes while you arrange the wrapping area. There should not be a pool of liquid at the bottom; if a little settles, stir once more before portioning.
Set up each wrapper. Lay two banana-leaf pieces on the counter with their shiny sides facing up, crossing them at right angles so they make a broad, sturdy square. Place about 1/2 cup (roughly 110 g) of the rice mixture in the center and shape it into a short, even bed about 4 inches (10 cm) long. Set one banana in the middle, lengthwise. If the banana is especially large, use half of it so the rice can fully surround the filling.
Enclose the banana. Spoon another 1/2 cup (roughly 110 g) of rice over and around the banana, pressing gently so there are no large gaps but avoiding hard compression. Bring the long sides of the leaves up over the rice, overlapping them, then fold the ends inward to make a compact parcel. Add a leaf scrap over any thin spot. Tie the bundle snugly in two places with kitchen twine. It should hold its shape without being cinched so tightly that the rice has no room to expand. Repeat to make eight bundles.
Arrange the steamer. Bring water to a steady boil in a large covered steamer or stockpot fitted with a rack. The water must stay below the rack and must not touch the bundles. Arrange the cakes seam-side down in one layer if possible; if stacking is necessary, leave space for steam to circulate and rotate the layers halfway through. Cover tightly. If your pot lid does not fit closely, place a clean kitchen towel under the lid, keeping it well away from the flame or heating element.
Steam until tender. Steam the cakes over steady medium heat for 2 hours. Check the water level about every 30 minutes and carefully add boiling water if needed; never let the pot boil dry. To check a cake, lift it out with tongs and let it cool briefly before opening one end. The rice should be soft all the way through, cohesive rather than crunchy, and the banana should be tender. If the center is still firm, rewrap the cake and steam for another 15 to 20 minutes, then check again.
Rest and serve. Transfer the cakes to a tray and let them rest, still wrapped, for 15 minutes. This short rest lets excess steam settle and makes the rice easier to slice. Cut away the twine, open the leaves, and serve warm, or leave the cakes wrapped until they reach room temperature.

Tips

Choose the right rice. Glutinous rice is essential for the characteristic sticky, sliceable texture. It is sold in many Asian grocery stores as sweet rice or sticky rice. Jasmine rice and other ordinary rice varieties do not have the same starch or become cohesive in this method.
Use leaves as the wrapper, not as an ingredient requirement. Banana leaves are traditional and lend a mild aroma, but they are not usually eaten. If you cannot find them, make smaller parcels in overlapping parchment, then wrap those parcels in foil to hold their shape. The cakes will lack the leaf fragrance; do not put foil directly against an open flame.
Keep the rice damp but not waterlogged. Drain after soaking, and check that the coconut mixture coats rather than floats around the grains. Too much leftover soak water can make the cakes mushy, while rice that was not soaked long enough may remain hard after steaming.
Leave room for expansion and keep the steam steady. A very tight bundle can split as the rice swells, and a low or interrupted steam can leave a firm center. Tie parcels securely but not tightly, keep the lid closed as much as possible, and replenish the pot with boiling water rather than cold water.

Serving Suggestions

For the clearest slices, let a cake cool for a few minutes after unwrapping, then cut it crosswise with a lightly damp knife. A single cake is filling as a snack; smaller slices work well on a dessert plate or as part of a Cambodian-inspired meal. The banana is naturally sweet and soft against the pleasantly chewy rice, so the cakes need no topping.

If you like a little contrast, serve with fresh fruit or a small dish of toasted sesame seeds for sprinkling. A cup of unsweetened tea balances the coconut and banana. For a more substantial spread, offer the cakes alongside savory dishes, but serve them separately so their mild sweetness remains distinct. They can be eaten warm, when the coconut aroma is most noticeable, or at room temperature, when the rice has a firmer, neater texture.

Variations

Adjust the sweetness. The amount of sugar here keeps the cake gently sweet rather than dessert-like. Reduce it to 2 tablespoons (25 g) for a subtler result, or increase it to 1/2 cup (100 g) if you prefer a sweeter rice layer. Avoid adding extra coconut milk at the same time as extra sugar; additional liquid can change how firmly the rice sets.

Try a different banana shape. Use small bananas whole for a rounded center, or split larger bananas lengthwise so each slice shows a wide stripe of fruit. Choose ripe bananas that still hold their shape; very soft, overripe fruit can collapse during the long steam.

Add a little aroma. Some household versions season the rice differently. A small pinch of ground cinnamon or a few drops of vanilla is a nontraditional option that shifts the flavor toward a familiar Western-style dessert. For a more restrained variation, leave the rice plain and use a lightly salted coconut milk for a less sweet, more coconut-forward cake.

Make smaller parcels. Divide the rice and banana into 10 or 12 bundles instead of eight, keeping the same rice-to-filling balance. Begin checking smaller cakes after about 1 hour 40 minutes of steaming; their exact timing depends on bundle thickness and how steadily the steamer holds heat. Continue steaming until the center is fully tender rather than relying on the clock alone.

Storage and Reheating

Let the cakes cool until they are no longer steaming heavily, then refrigerate them within 2 hours of cooking. Keep them wrapped in their leaves in an airtight container, or wrap each cake tightly if you have already opened it. Refrigerated cakes keep for 3 to 4 days. For longer storage, freeze individually wrapped cakes for up to 2 months; thaw them overnight in the refrigerator for more even reheating.

To reheat from the refrigerator, steam the wrapped cakes for about 15 to 20 minutes, until hot through. A thawed frozen cake usually needs 20 to 25 minutes. For microwave reheating, remove the twine, place the cake on a microwave-safe plate, cover loosely with a damp paper towel, and heat in short intervals, turning it once. Reheat leftovers to 165°F (74°C), as measured in the center with a food thermometer. Do not leave cooked rice cakes at room temperature for more than 2 hours, and discard cakes that have been left out longer.

Rice can become firm when chilled, so reheating gently with steam gives the best texture. If a cake has dried slightly, a few drops of water on the opened rice before covering it for the microwave can help; avoid soaking it, which can make the outer rice gummy.

Frequently Asked Questions

Is Cambodian sticky rice cake the same as num ansom chek? Num ansom chek is a common name for the Cambodian banana version of sticky rice cake. Recipes differ from household to household, including how sweet the rice is and how the banana is positioned, so this recipe is one practical version rather than a claim that there is only one traditional method.

Can I skip soaking the glutinous rice? No, not for this timing and method. Soaking hydrates the grains before they are enclosed in the leaves, helping them cook through during steaming. If you skip it, the rice may remain hard in the center even when the outside appears cooked. Plan on the full 6-hour soak.

Can I use canned coconut milk? Yes. Use full-fat canned coconut milk, stir it until smooth, and measure the amount called for. A carton beverage labeled coconut milk is much thinner and may make the rice less rich; if that is all you have, the cake will still steam, but its flavor and texture will be lighter.

How do I know when the cakes are cooked? Open one test bundle after steaming for 2 hours. The rice should be soft throughout with no hard, chalky center, and it should hold together when pressed. If it is not ready, close the wrapper and continue steaming in 15- to 20-minute increments. Check the pot water at the same time.

Can I prepare the cakes ahead? You can assemble the bundles a few hours before cooking. Keep them covered and refrigerated if the wait will be longer than 2 hours, then steam them directly from cold, allowing extra time and checking a test cake for doneness. For the simplest schedule, soak the rice the day before, drain it, refrigerate it covered, and assemble the cakes the next day.

Why did my rice turn mushy or stay hard? Mushiness often comes from rice that was not drained well or parcels that were packed with too much loose liquid. A hard center usually means the rice did not soak long enough, the bundles were unusually thick, or the steamer lost heat or water. Weighing the portions, using a steady steam, and checking a test bundle help make the result more consistent.

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