Method
- Drain the soaked sticky rice. Toss with coconut milk, shaved palm sugar, salt and (if using) cooked black-eyed peas. Rest 20 minutes for absorption.
- Soften banana leaves by passing each square briefly over a flame.
- Lay a banana leaf flat. Spread a layer of seasoned rice in the centre, about 6cm wide and 15cm long. Place a whole peeled banana along the centre of the rice. Top with another layer of rice to enclose the banana.
- Roll the banana leaf tightly around the filling into a cylinder. Fold the ends up and tie with kitchen string in 4 places along the length. The roll must be very tight; loose wrapping leads to uneven cooking.
- Repeat for all 8 num ansom chek.
- Place the wrapped cakes in a tall pot. Cover completely with water. Boil for 4 hours, topping up with hot water as needed. The longer the boil, the softer and more flavour-soaked the rice becomes. Cool before slicing thick rounds. Serve with grated coconut sprinkled on top, or just on its own. Keeps 5 days at room temperature.
Common questions
Can Num Ansom Chek be made ahead?
Num Ansom Chek is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 240 minutes.
Is Num Ansom Chek spicy?
Num Ansom Chek as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Num Ansom Chek vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Num Ansom Chek to make at home?
Num Ansom Chek sits at intermediate difficulty — total time about 480 minutes. The ingredients are not unusual but the timing requires attention.
Can Num Ansom Chek be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Num ansom chek is the Cambodian celebratory rice cake ? most strongly associated with Khmer New Year (Chaul Chnam Thmey, in April) and Pchum Ben (the Cambodian ancestor festival, in September-October). Cambodian families spend the night before the holiday boiling huge pots of num ansom chek and giving them as gifts to relatives and offering them at temples. The 4-hour boil produces the dense, almost-fudgy texture that defines the dish.
