Cambodian Sticky Rice with Banana or “Ansom Chek” is easy to prepare and only requires a few ingredients to make this delicious dessert. Sweet rice or known as sticky rice, a smaller type of banana that is mostly found in Cambodian and Asian cuisine or known as Chek Namva in Khmer, the creamy texture from coconut milk and shredded coconut, and a nice balance of sweet from sugar and a hint of salt. This dish is usually served as a dessert or snack. People often prepare this dessert during special occasions like weddings and celebrations such as Khmer New Year and Phcum Ben Day.
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INGREDIENTS
- 500g Glutinous Rice
- 13 Ripe Bananas
- 250ml Coconut Milk
- 4 tablespoons | 60g Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Salt ( for bananas )
- 1 cup | 100g Grated Coconut (optional)
- 1 package Frozen Banana Leaf
STEPS:
Glutinous Rice: First and foremost, let’s prepare the glutinous rice or sticky rice by soaking it in the water overnight or for at least 2-3 hours and then rinse until the water is clear and drains well. Over medium heat, combine the glutinous rice with coconut milk, shredded coconut, sugar, and salt, stir the rice until it becomes a sticky consistency, transfer it into a large bowl, and set aside.
We may require things like scissors and cooking twine. There is no need to tide the cake, though, as it still tastes delicious if you miss this step.
We need ripe bananas for this recipe as they have good enough natural sweetness. When preparing it, peel off the banana’s skin and coat it with salt. Next, gently squeeze the salt into the banana with your palm or toss them and set aside.
Unpack a package of frozen banana leaves, soak them in water, then gently remove the dirt using your hand and dry. Use a kitchen towel or paper towel to wipe it. Cut both sides for easy rolling or folding.
Place 1 or 2 cleaned banana leaves on your palm, spread about 5 tablespoons of sticky rice on the centre, place 1 banana on top of sweet rice, and use the leaf’s side to press the sweet rice to the centre. Add more sweet rice as needed to cover the banana, then tightly but gently roll the cake in to close it, fold both ends.
Again tide or without tiding the cakes, there is not much of a difference since the cakes are still delicious.
Place a steamer over high heat and bring the water to a boil. Once it’s boiling, reduce the heat to medium-high, put all the cakes in, and steam for about 1 hour.
Serve hot or can be stored in the refrigerator for about a week or in the freezer for a month. This recipe makes about 13 cakes.
Sticky Rice with Banana
Ingredients
Method
- First and foremost, let’s prepare the glutinous rice or sticky rice by soaking it in the water overnight or for at least 2-3 hours and then rinse until the water is clear and drains well. Over medium heat, combine the glutinous rice with coconut milk, shredded coconut, sugar, and salt, stir the rice until it becomes a sticky consistency, transfer it into a large bowl, and set aside.
- We need ripe bananas for this recipe as they have good enough natural sweetness. When preparing it, peel off the banana's skin and coat it with salt. Next, gently squeeze the salt into the banana with your palm or toss them and set aside.
- Unpack a package of frozen banana leaves, soak them in water, then gently remove the dirt using your hand and dry. Use a kitchen towel or paper towel to wipe it. Cut both sides for easy rolling or folding.
- Place 1 or 2 cleaned banana leaves on your palm, spread about 5 tablespoons of sticky rice on the centre, place 1 banana on top of sweet rice, and use the leaf’s side to press the sweet rice to the centre. Add more sweet rice as needed to cover the banana, then tightly but gently roll the cake in to close it, fold both ends. Again tide or without tiding the cakes, there is not much of a difference since the cakes are still delicious.
- Place a steamer over high heat and bring the water to a boil. Once it’s boiling, reduce the heat to medium-high, put all the cakes in, and steam for about 1 hour.
- Serve hot or can be stored in the refrigerator for about a week or in the freezer for a month. This recipe makes about 13 cakes.Enjoy!
