Num Ansom Chet is a simple, healthy cambodian dessert usually served during Cambodian New Year, and other Cambodian festivals.
Course Main Course
Cuisine Cambodian, Khmer
Prep Time 40minutes
Cook Time 1hour
Total Time 1hour40minutes
Author Yuen Mi | A Wandering Foodie
1cupof Coconut Milk
6cupsof Sweet/Glutinous Rice
1canof Jackfruit or fresh ones
1cupof Black Bean
1packageof Banana Leaves
Strings for tying
Soak 1 cup of Black Bean in water for no less than 6 hours or overnight. Six hours later, or the next day (whichever you decide), remove the water from the black beans and place the beans into a small pot. Add three to four cups of water, and a pinch of salt. Cook for 15 minutes. After the black bean has soften, drain out the water, rinse and set aside.
Soak 5 cups of glutinous/sweet rice in water for at least six hours, or leave overnight. After 5 hours, drain out the water, and add in 1 teaspoon of salt to the rice. Mix well, and set aside.
In a pot, add in 1 cup of Coconut Milk, and stir under medium heat for about 3 minutes or until fragrant. Add in the glutinous/sweet rice, 2 teaspoon of palm sugar, the black beans and shaved coconuts. Mix for about 5 minutes, and remove from heat. Set aside to let it cool.
Wash, wipe and cut off the top and bottom edges of the Banana Leaves and set aside. Halve the bananas vertically, sprinkle with some salt, and set it aside.
Layout 1 large piece of banana leave (about 13 inches wide) on the bottom, and place a smaller piece on top. Place a small portion of the rice mixture and spread it vertically. Make space in the middle and place a piece of banana in the middle, and add some jack fruit on the sides of the banana. Cover with some more glutinous rice mixture.
Fold the banana leave in half and start packing the mixture into a tubular shape and roll it. Bend the leaf on one side, and close it. Turn it so the open side is up, and press the rice and banana tighter inside but without collapsing the shape or breaking the banana leave wall. Fold it with a dent in the middle, to give it a nice pointed but square shape. This is very important for the perfect shape of num ansom. Repeat the same fold on the other end, and tie it with a long piece of string.
Fill a steamer with enough water and place the steaming bowl. The steaming bowl should be covered with banana leaves. Place the prepared num anksom, and top it with more banana leaves. Close the lid of the steamer and steam for 30 - 45 minutes.
Cambodian Num Ansom Chek https://www.awanderingfoodie.com/cambodian-dessert-recipe-num-ansom-chek/