Num Ansom Chek is a traditional Khmer delicacy deeply rooted in Cambodian culture and heritage. It holds an important place in many Khmer celebrations and ceremonies, especially Pchum Ben, one of Cambodia’s most significant traditional festivals.
Key Ingredients: : Glutinous rice, Ripe bananas, Coconut milk, Salt, Banana leaves, Red beans
First, soak the glutinous rice in water for approximately 4–5 hours.
Place a portion of the rice mixture onto each leaf, then place the banana in the center.
Extract the coconut milk, reserving half for later use. Peel the bananas and cut them into quarters, or leave them whole.
Wrap and fold the banana leaves tightly into the traditional cylindrical shape of Num Ansom Chek.
Drain and rinse the soaked rice thoroughly, then cook it in a pan with coconut milk and a pinch of salt.
Finally, arrange the wrapped Num Ansom Chek in a steamer and steam until fully cooked and tender.
Boil the red beans until tender, then mix them into the rice. Add grated coconut and mix well. Clean and prepare the banana leaves.
Serve warm and enjoy this beloved traditional Khmer delicacy.
