Snacks & baking

Ansom kor (sticky rice with sesame seeds)

Small bites of sticky rice coated in toasted sesame seeds, sweet and salty. A very popular snack in Cambodia, nibbled at any time of day, often sold at markets.

45 min
4 servings
Medium
Budget-friendly
🇰🇭 Cambodia

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Ingredients

Spices & seasoning

Extra salt for finishing

Optional extras

1 tsp Vanilla extract

Nutrition facts

407 kcal per serving

Protein: 7.9 g
Carbohydrates: 60.5 g
of which sugars: 9.9 g
Fat: 13.9 g
of which saturated fat: 1.9 g
Fiber: 3.6 g

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

Instructions

Rinse the glutinous rice until the water runs clear, then soak it for 2 hours in cold water.
Drain the rice and steam it for 20 to 25 minutes, until translucent and tender.
Meanwhile, toast the sesame seeds dry in a pan over medium heat for 3 to 4 minutes, stirring, until golden and nutty-smelling.
In a small pan, dissolve the sugar and salt in 4 cl of water and let it thicken for 1 minute, stirring.
Mix the hot rice with the sweet syrup, the oil and half of the toasted sesame, then knead with damp gloves.
Shape into small balls or bite-sized sticks, then roll them in the rest of the sesame. Let cool before serving.

Variations and tips

Black sesame version. Replace the white sesame with black for a stronger flavour and a striking colour.

Making do with what's available. Glutinous rice is found in most Asian grocery shops; failing that, a round risotto rice gives a slightly less sticky texture.