Cambodian steamed glutinous rice cake with coconut filling
“Num Kom” is a traditional Khmer sweet dessert that has been made specifically for Khmer New Year, Pchum Ben, and wedding ceremonies. The cakes stuffed with freshly grated coconut, toasted sesame seeds (to add more fragrant), palm sugar, and traditionally are wrapped in banana leaves with one form, size, and texture.
How do we start?
First, we start by preparing the coconut filling. Roast the grated coconut until golden and fragrant, and do the same thing with sesame seeds, then combine them with salt, water, and palm sugar and stir over medium heat until the water has evaporated. Then begin rolling into balls when it is warm enough to handle.
The dough comes next! Combine the four ingredients in a mixing bowl: glutinous rice flour, water, palm sugar, and coconut milk; stir until a dough forms.
Wrapping uniformly is one of the most important and difficult parts of getting it right. Before we begin, we must prepare everything in advance. Clean the banana leaves by wiping them clean with a kitchen towel, then cutting them into medium squares and cutting away both sides with scissors. Brush the banana leaves with just enough vegetable oil to keep the cakes from sticking to them.
Place all the cakes directly into a large steamer and steam for about 35-40 minutes. Et Voila!
Num Kom
Ingredients
Method
- Roast grated coconut and sesame seeds until golden brown over medium heat, the roughly pound the sesame seeds. Set aside.
- In a large pan, turn the heat to medium, caramelize palm sugar and water, add a pinch of salt then add roasted coconut and sesame seeds, stir to combine. Wait until warm, then start rolling into balls. Set aside.
- In a large mixing bowl, combine the glutinous rice flour, water coconut milk, and palm sugar, stir until it forms a dough.
- Form the dough and the filling together into a ball and do the rest until finishing the all dough. Place all the balls on banana leaf.
- Rinse the banana leaves well then cut, oil the leaves to avoid stickiness.
- Drop the glutinous rice ball with filling in the banana leaf, wrap them to form a pyramid shape. Repeat the steps until finish all the dough and filling. Place them into a large steamer.
- In a large steamer, bring 2 litres or more to a boil, then lower the heat to medium.
- Place the cakes in and steam for about 35-40 minutes.
- Enjoy!
