WANDERING FOODIE:  NUM ANSOM CHECK RECIPE

Num Ansom Chek is one of the most popular Khmer desserts during festive period, especially Cambodia New Year. With a culture that is heavily influenced by Hinduism and Buddhism, during a festival, it is common practice to offer food to the monks at the temple, ancestors, relatives, and friends. 

This dessert able to store for a longer period as it is being wrapped and steamed by using banana leaves. In Khmer “Num” means “sticky rice cake”, and the following wording describe the filling of it. It is healthy yet simple to prepare.

In many Cambodian desserts, banana is used because of its abundance in the tropical region, and its ritual value. However, the bananas that we are most familiar with are not the same type of bananas that are used in Cambodian desserts. This recipe uses Pisang Awak, a smaller type of banana that can be found in most Asian food markets. In Cambodia, it is known as Chek Namva.

It gives a mellow, delicate flavour, and soft texture. The only crunch you will taste in it would be the texture of the red beans, but the flavour of the sweet banana, the little hint of salt, and the aromatic scent of the banana leave sync well, that it’s such an exceptional experience.

Hint: You can be creative by adding jackfruit into the mixture to give it a more sweetness, less delicate taste. Give it a try, you won’t be disappointed!

INGREDIENTS

• 1 cup of Coconut Milk
• 6 cups of Sweet/Glutinous Rice
• Palm sugar
• Salt
• Baby Bananas
• 1 can of Jackfruit or fresh ones (Optional)
• 1 cup of Black Bean
• 3-4 cups water
• 1 package of Banana Leaves
• Strings for tying purpose

INSTRUCTIONS

1. Soak 1 cup of Black Bean in water for no less than 6 hours or overnight. Six hours later, or the next day (whichever you decide), remove the water from the black beans and place the beans into a small pot. Add three to four cups of water, and a pinch of salt. Cook for 15 minutes. After the black bean has soften, drain out the water, rinse and set aside.
2. Soak 5 cups of glutinous/sweet rice in water for at least six hours, or leave overnight. After 5 hours, drain out the water, and add in 1 teaspoon of salt to the rice. Mix well, and set aside.
3. Use a pot, pour in 1 cup of Coconut Milk, and stir under medium heat for about 3 minutes or until fragrant. Add in glutinous/sweet rice, 2 teaspoon of palm sugar, black beans and shredded coconuts. Mix for about 5 minutes, and remove from heat. Set aside to let it cool.
4. Wash, wipe and cut off the top and bottom edges of the Banana Leaves and set aside. Halve the bananas vertically, sprinkle with some salt, and set it aside.
5. Layout 1 large piece of banana leave (about 13 inches wide) on the bottom, and place a smaller piece on top. Place a small portion of the rice mixture and spread it vertically. Make space in the middle and place a piece of banana in the middle, and add a few slice of jack fruit (If you like) on the sides of the banana. Cover with some more glutinous rice mixture.
6. Fold the banana leave in half and start packing the mixture into a tubular shape and roll it. Bend the leaf on one side, and close it. Turn it, so the open side is up, and press the rice and banana tighter inside but without damage the shape & the banana leave. Fold it with a dent in the middle, to give it a nice pointed square shape. This is very important to remain a perfect shape of num ansom. Repeat the same fold on the other end, and tie it with a long piece of string.
7. Fill up sufficient water for steaming process. The steaming bowl should be covered with banana leaves. Place the prepared num anksom, and top it with more banana leaves. Steam it for 30 - 45 minutes.