Sticky rice with jackfruit, known as Num Ansom Khnor, is a kind of Khmer cake with similar ingredients to other Num Ansom Khmer desserts or snacks like Ansom Chrouk, Ansom Chek, and so on. Jackfruit makes the cake unique, flavourful, and aromatic. Although the recipe below is moderately sweet, you can adjust the sweetness to how you like it.
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INGREDIENTS
- 500g glutinous rice
- 230g jackfruit
- 200ml coconut milk
- 230g shredded coconut
- 4 tablespoons sugar
- 1/4 teaspoon salt
- 1 package of frozen banana leaf
STEPS:
Sticky Rice and Jackfruit: Place a non-stick pan on medium heat and add coconut milk, sugar, grated coconut, and salt. Stir to incorporate, and simmer for 2 – 3 minutes. Then add glutinous rice and continue stirring until the milk has dissolved. Add jackfruit and continue stirring until it reaches a sticky consistency. Transfer into a large bowl and set aside.
Wrapping: Place about three tablespoons in the centre of the banana leaf and gently tighten the sticky rice mixture and roll until it’s closed. Fold the end of both leaves’ sides to secure the rice mixture. Continue until finish up the sticky rice mixture.
Steaming: Use a large steamer, bring water to a boil, then reduce the heat to medium-high, place all the cakes inside the steamer, and steam for about 40 – 50 minutes. Serve the cake warm.
This recipe yields 24 cakes with the wonderfully balanced flavours of the aromatic from the jackfruit, the right amount of sweetness, and the creaminess of the coconut; it is incredibly addicting and delicious!
Steamed Sticky Rice with Jackfruit
Ingredients
Method
- First, wash the glutinous or sticky rice to remove excess starch or rinse under the tap water until the water runs clear. Then soak in water for at least 2 hours or overnight.After soaking in water for 2 hours, drain well and set aside.
- Unpack a package of frozen jackfruit and wash well with water, then thinly slice and set aside.
- (It’s optional) to cut the shredded coconut into a shorter length and mince.
- Place a non-stick pan over medium heat, add coconut milk, sugar, salt, and grated coconut, stir to combine, and simmer for approximately 2 – 3 minutes. Then add glutinous rice and continue stirring until the milk dissolved. Next, add jackfruit and continue stirring until it reaches a sticky consistency. Transfer into a large bowl and set aside.
- Unpack a package of frozen banana leaves, and rinse under tap water to remove the dirt. Then wipe using a paper towel, and cut both ends.
- Place about three tablespoons in the center of the banana leaf and gently tighten the sticky rice mixture and roll until it’s closed. Fold the end of both sides of the leaf to secure the rice mixture. Continue until finish up the sticky rice mixture.
- Use a large steamer, bring water to a boil, then reduce the heat to medium-high, place all the cakes inside the steamer, and steam for about 40 – 50 minutes. Serve when warm. Enjoy!
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