Snacks & baking
Ansom chek
A small Cambodian sticky rice cake filled with a sweet mung bean or coconut paste. Traditionally made for festivals and given as a gift, it has a chewy texture and a gentle sweetness.
Ingredients
Ingredients
Garniture
Instructions
- Cook the soaked mung beans in water until tender, then mash them with the palm sugar and coconut to make a filling paste.
- Shape small balls from this filling and chill them.
- Mix the glutinous rice flour, tapioca flour and salt, then gradually pour in the warm water to get a soft dough.
- Flatten a piece of dough in your palm, place a ball of filling in the centre and close it into a ball.
- Arrange the little cakes on a damp cloth in the steamer basket.
- Steam for 15 minutes, then let them cool before tasting.
Variations and tips
Coconut filling. Replace the mung beans with grated coconut sweetened with palm sugar.
More ideas
Num akor40 min · 4 serv.Ansom banh ktis (sticky rice with coconut milk and beans)1 h 10 · 4 serv. · budget-friendlyNum ansom1 h 05 · 4 serv.Ansom banh chok (sweet rice cake)1 h · 4 serv. · budget-friendlyAnsom chek ko (taro sticky rice cake)1 h 10 · 4 serv. · budget-friendlyAng kor (grilled sugar banana)25 min · 4 serv.Ansom ampel (palm sugar rice pudding)55 min · 4 serv.Ansom chek kroeung (palm sugar and lemongrass cake)1 h · 4 serv. · budget-friendly
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Original Ecomely recipe.