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Ansom chhoeu (coconut milk rice cake): recipe illustration
Snacks & baking

Ansom chhoeu (coconut milk rice cake)

A soft rice cake steamed in sweetened coconut milk, with a gentle, slightly creamy texture. A simple, delicately fragrant and very light dessert.

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Ingredients

Ingredients

Moule

Optional extras

Nutrition facts

381 kcal per serving

Protein
6.2 g
Carbohydrates
51.5 g
of which sugars
18.2 g
Fat
16.4 g
of which saturated fat
12.9 g
Fiber
0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the rice, soak it for 2 hours, then blend it with the water until you have a fine batter.
  2. Mix the batter with the coconut milk, sugar and salt in a large bowl.
  3. Add the beaten eggs if using and stir gently.
  4. Butter a round tin and pour the mixture in.
  5. Place the tin in a steamer and cook for 40 to 45 minutes with the lid on, until a knife comes out clean.
  6. Let it cool for 10 minutes before turning out.
  7. Cut into slices and serve warm or cold.

Variations and tips

Pandan version. Add two pandan leaves to the coconut milk while it heats, then remove them.

Using what's easy to find. Round-grain rice is found in every supermarket; without a steamer, use a pan with a rack.

More ideas

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Original Ecomely recipe.