Desserts
Ansom chek ko (taro sticky rice cake)
Ansom chek ko is a sticky rice and taro cake, steamed and sweetened with coconut milk. Its texture is soft and slightly chewy, with melting pieces of taro: a traditional Khmer festival snack.
Ingredients
Ingredients
Optional extras
Instructions
- Steam the diced taro for 15 to 20 minutes until tender, then roughly mash it with a fork.
- Drain the soaked sticky rice and steam it for 20 minutes until tender.
- Heat 250 ml of coconut milk with the palm sugar and salt over low heat until the sugar has fully dissolved.
- Mix the cooked rice and mashed taro with the sweetened coconut milk, then stir in the vanilla until you have a smooth mixture.
- Line a square tin with banana leaves or baking paper and press the mixture into it.
- Spread the remaining coconut milk over the top and steam for 25 minutes until the cake is firm.
- Let it cool completely before cutting into squares, then sprinkle with toasted coconut.
Variations and tips
Sweet potato version. Replace the taro with orange-fleshed sweet potato, of the same weight, for a similar but sweeter flavour.
More ideas
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Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Original Ecomely recipe.