Num Ansom Chrouk is a traditional Cambodian food prepared by Khmer people since ancient time. Num Ansorm Chrouk is made during Pchum Ben, Khmer New Year, and Cambodian wedding ceremonies.
Ingredients and Equipment for preparation: glutinous rice mixed with coconut milk, steamed pealed split mung bean, pork belly, banana leaves, cooking twine, scissors, rubber bands.
Cambodian Num Ansom Chrouk
Num Ansom Chrouk is a traditional Cambodian food prepared by Khmer people since ancient times. Num Ansorm Chrouk is made during Pchum Ben, Khmer New Year, and Cambodian wedding ceremonies.
Ingredients
Method
Glutinous Rice:
- Let's start by preparing the glutinous rice. First, rinse well with water until the water runs clear. Then soak in water overnight, then drain well.
- Turn the heat to medium, place a non stick pan on then add 1 can (400ml) of coconut milk, sugar, salt, and glutinous rice. Stir until the milk has evaporated. Transfer into a large bowl and set aside.
Peeled Split Mung Bean:
- Rinse the split mung bean well with running water until runs clear. Then soak in water for overnight. Drain well.
- In a large steamer with high heat, bring about 2 liters of water to a boil then lower the heat to medium. Place the steamer cotton cloth in and evenly spread soaked split mung bean to cook evenly. Steam for 25 minutes, then transfer into a medium bowl. Set aside.
Pork Belly:
- Cu the pork belly into 5 inches long and place into a mixing bowl.
- Continue to add sugar, ground black pepper, salt, minced garlic, then combine all the ingredients well together and cover with plastic wrap, put in the refrigerator for 30 minutes. Wait until we start wrapping.
Wrapping:
- Wash the banana leaf well then wipe away the dirt using paper towel. Set aside.
- Cut banana leaf into 10 inches (width) x 12 inches (height), and cut away the midrib (easy for wrapping).
- Tear 1 inch (width) banana leaf for binding in the middle of the cake while wrapping.
- Do not throw the rest of banana leaves, use them to place on the bottom of the steamer (helps for not burning the cakes while steaming).
- Place 2-3 layers of clean and cut banana leaves on top of each other, spread about 1 cup of coconut milk glutinous rice follow by 1/2 cup of steamed split mung bean.
- Place 1 or more pieces of marinated pork belly in the middle on top of the mung bean, then cover with mung bean and glutinous rice, close the banana leaves well and use a banana leaf string to tie the cake in the middle.
- Then close one end and hold it vertically, add about a tablespoon of glutinous rice and push it and fold the edge by pushing the sides of the leaves inwards, fold it as tight as you can but not to break the leaf.
- Secure with rubber band and start working with the other end using the same process.
- Once you finish the both ends, remove the rubber bands and use the cooking twine to tie up as tight as you can go.
- Continue the process until finish all the cake.
Cooking:
- Bottom the pot with banana leaves to avoid burning on the bottom.
- Place in the prepared cakes.
- Cover the cakes with water.
- Then use the banana leaves to cover the cakes.
- Put the lid on and cooking for 3-4 hours on medium heat.
- Once cooked, transfer them to cool down on the cooling rack.
- Serve immediately or can be kept longer in the fridge.
- More flavourful, pan fry the cake by cutting them in slices. My grandfather enjoy these pan fry cakes with green tamarind fish dipping sauce.
- The best snack! Enjoy!
