Introduction

Num Ansom is a versatile Cambodian delicacy enjoyed during special occasions, festivals, or as a comforting snack. The dish is made with sticky rice, filled with savory ingredients like pork or sweet ingredients like bananas, wrapped in banana leaves, and steamed until tender and fragrant.

Pro Tip: Use fresh banana leaves for the most authentic flavor and presentation.

Ingredients

• Glutinous rice (2 cups, soaked overnight)
• Coconut milk (1 cup)
• Bananas (3, peeled and halved lengthwise)
• Sugar (1/4 cup, for sweet version)
• Pork belly, thinly sliced (for savory version, 200g)
• Salt (1 tsp)
• Banana leaves (for wrapping)
• Kitchen twine (for securing)

Pro Tip: If using pork, marinate it with garlic, soy sauce, and a pinch of sugar for added flavor.

Step 1: Prepare the Rice Mixture

Drain the soaked glutinous rice and mix it with coconut milk, salt, and sugar (for the sweet version). For the savory version, omit the sugar.

Pro Tip: Let the rice sit for 10-15 minutes to fully absorb the coconut milk for enhanced flavor.

Step 2: Assemble the Banana Leaf Wrappers

Cut banana leaves into rectangular pieces and soften them by briefly steaming or heating them over an open flame. Place a layer of the rice mixture on the leaf, add a banana half or pork filling in the center, and top with more rice. Fold the sides of the leaf and roll it tightly.

Pro Tip: Secure the rolls with kitchen twine to prevent them from opening during steaming.

Step 3: Steam the Num Ansom

Place the wrapped Num Ansom in a steamer and steam over medium heat for 1.5 to 2 hours, or until the rice is fully cooked and tender.

Pro Tip: Add a few pandan leaves to the steamer water for an extra layer of fragrance.

Serving Suggestions

Allow the Num Ansom to cool slightly before unwrapping. Serve warm as a snack or dessert, or as part of a festive meal. Sweet Num Ansom pairs well with tea, while the savory version can be enjoyed with a tangy dipping sauce.

Pro Tip: Store leftovers in the refrigerator and reheat by steaming.