Num Ansom ChekBanana Sticky Rice Parcels
Glutinous rice is soaked, sweetened with coconut milk and palm sugar, then wrapped around banana and steamed in banana leaves. Once cooled, the logs slice neatly into fragrant, gently sweet portions.
Prep
2h 30m
Cook
1h 30m
Serves
4
Regional versions
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- Cambodia
- Laos
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rice
- 450gGlutinous Rice (rinsed)
- 1lWater
- 350mlCoconut Milk
- 60gPalm Sugar
- 4gSalt
Filling
- 3pcsBanana (peeled)
- 4pcsBanana Leaf (softened over heat)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the glutinous rice in the water for about 2 hours, then drain well.
- 02
Mix the drained rice with the coconut milk, palm sugar, and salt until evenly coated.
- 03
Lay out the banana leaves and place a layer of the rice mixture in the center. Set pieces of banana on top and cover with more rice.
- 04
Wrap each parcel tightly into a log and fold the ends closed.
- 05
Steam at 100°C (212°F) until the rice is fully tender and sticky, about 75 to 90 minutes.
- 06
Let the parcels cool until safe to handle before slicing. Refrigerate leftovers within 2 hours.
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