Num Ansom Chek

Num Ansom Chek (នំអន្សមចេក)

Overview

Num Ansom Chek, also known as Cambodian Banana Sticky Rice Cake, is a beloved traditional dessert in Khmer cuisine. This sweet treat consists of glutinous rice filled with ripe banana, wrapped in banana leaves, and steamed to perfection. The result is a fragrant, slightly sweet cake with a unique texture that’s enjoyed during festivals and special occasions.

Cultural Significance

Role in Khmer Traditions

Num Ansom Chek plays a significant role in Cambodian cultural and religious ceremonies. It’s often prepared for important occasions such as Pchum Ben (Ancestors’ Day) and Khmer New Year, symbolizing respect for ancestors and unity within the community.

Symbolic Meaning

The cylindrical shape of the cake is said to represent longevity, while the use of banana leaves symbolizes nature’s bounty. The sticky rice binding the ingredients together is seen as a metaphor for family cohesion and community bonds.

When It’s Eaten

While Num Ansom Chek can be enjoyed year-round, it’s particularly prevalent during festivals and celebrations. In Siem Reap, tourists can find it in local markets, especially during traditional holidays, and sometimes in restaurants offering authentic Khmer desserts.

Key Information

• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes (plus 2 hours for soaking rice)
• Difficulty Level: Medium
• Servings: 8-10 cakes

Ingredients

• 2 cups glutinous rice, soaked for at least 2 hours
• 4-5 ripe bananas, preferably a local Cambodian variety
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1/4 tsp salt
• Banana leaves for wrapping
• String or toothpicks for securing

Notes on Ingredients

• Glutinous rice (also known as sticky rice) can be found at the Old Market (Psar Chas) in Siem Reap.
• If banana leaves are unavailable, you can use parchment paper as a substitute, though it will affect the traditional flavor.

Instructions

Preparing the rice:

1. Drain the soaked glutinous rice.
2. Mix rice with coconut milk, sugar, and salt.
3. Let the mixture sit for 15 minutes to absorb flavors.

Preparing banana leaves:

1. Clean banana leaves thoroughly.
2. Cut into rectangles about 20cm x 15cm.
3. Quickly pass leaves over a flame to make them pliable.

Assembling the cakes:

1. Place a banana leaf shiny side down.
2. Spread about 3 tablespoons of the rice mixture in the center.
3. Place a whole or half banana (depending on size) in the center of the rice.
4. Fold the sides of the leaf over, then roll to form a cylinder.
5. Secure ends with string or toothpicks.

Cooking:

1. Arrange the wrapped cakes in a steamer basket.
2. Steam for about 1 hour, or until the rice is fully cooked and sticky.
3. Remove from heat and let cool slightly before serving.

Serving Suggestions

• Num Ansom Chek is typically served warm or at room temperature.
• Unwrap the banana leaf just before eating to enjoy the full aroma.
• Some prefer to dip it in coconut milk or sprinkle with grated coconut.

Beverage Pairings

• Non-alcoholic: Hot green tea or sweetened ginger tea.
• Alcoholic: A sweet dessert wine like Muscat or a coconut-based cocktail.

Nutritional Information

• Calories: Approximately 200 per cake
• Carbs: 45g
• Protein: 3g
• Fats: 2g
• High in complex carbohydrates and potassium from the banana

Variations

Regional Differences

• Some regions add black beans or mung beans to the filling.
• In certain areas, a savory version is made with pork and mung beans.

Modern Adaptations

• Some chefs in Siem Reap create fusion versions with chocolate or durian fillings.
• Health-conscious adaptations might use brown glutinous rice and reduce sugar content.

Cultural Notes

• The process of making Num Ansom Chek is often a communal activity, with families and neighbors coming together to prepare large batches for celebrations.
• The skill of wrapping these cakes perfectly is highly valued and often passed down through generations.

Chef’s Tips

• Choose bananas that are ripe but still firm for the best texture and flavor.
• Don’t overfill the banana leaves, as the rice will expand during steaming.
• If the banana leaves keep unraveling, use two leaves per cake for extra security.

Related Experiences

• “Cambodian Dessert Making Workshop” in Siem Reap, where you can learn to make Num Ansom Chek and other traditional sweets.
• Visit to a local banana plantation to learn about different varieties used in Khmer cuisine.
• Participation in a community Pchum Ben ceremony to see the cultural significance of this dessert firsthand.