🇰🇭 Cambodia recipe
Num Ansom
Num Ansom is Cambodia's most treasured ceremonial food, cylindrical sticky rice cakes wrapped tightly in banana leaves and steamed for hours until dense and fragrant. The rice is filled with a savory mixture of pork belly and mung beans, creating layers of flavor and texture within each package. Traditionally prepared during Pchum Ben and Khmer New Year, making num ansom is a communal activity that brings families together.
Prep1 hr
Cook4 hrs
Serves6
Difficultyhard
Ingredients
- 800g glutinous (sticky) rice, soaked overnight and drained
- 300ml coconut milk
- 1 teaspoon salt
- 1 tablespoon sugar
- 500g pork belly, cut into long, thin strips
- 200g split mung beans, soaked for 2 hours and drained
- 2 tablespoons fish sauce
- 1 teaspoon black pepper
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 10-12 large banana leaves, cleaned and softened over a flame
- Kitchen twine for tying
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 290
- Protein
- 6 g
- Carbs
- 44 g
- Fat
- 9 g
