Ecomely

Language

Nom tang kun (rice cakes with palm sugar): recipe illustration
Snacks & baking

Nom tang kun (rice cakes with palm sugar)

Small sticky rice cakes filled with melting palm sugar, steamed in banana leaves. A traditional treat that's soft and lightly caramelized.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Garniture

Optional extras

Instructions

  1. Soak the glutinous rice for 4 hours, then drain it and blend finely with the water to get a smooth batter.
  2. Melt the palm sugar in 3 tablespoons of water over low heat and let it thicken into a syrup.
  3. Mix the grated coconut with the sugar syrup and a pinch of salt.
  4. Cut the banana leaves into squares and brush them with a little oil.
  5. Place a spoonful of rice batter in the centre of each square, add a spoonful of the coconut-sugar filling, then fold it into a small parcel.
  6. Arrange the parcels in a steamer and steam for 20 to 25 minutes until the batter is translucent.
  7. Let them cool slightly before serving, sprinkled with sesame if you like.

Variations and tips

Sesame-sweet version. Add two tablespoons of toasted sesame to the coconut filling for extra crunch.

Using what's easy to find. Palm sugar is sold in Asian grocery stores; brown sugar gives a fairly similar taste.

More ideas

Ansom banh chok (sweet rice cake)1 h · 4 serv. · budget-friendlyAnsom ampel (palm sugar rice pudding)55 min · 4 serv.Ansom chhoeu (coconut milk rice cake)1 h · 6 serv.Num akor40 min · 4 serv.Ansom chek45 min · 4 serv.Ang kor (grilled sugar banana)25 min · 4 serv.Ansom banh ktis (sticky rice with coconut milk and beans)1 h 10 · 4 serv. · budget-friendlyAnsom chek ko (taro sticky rice cake)1 h 10 · 4 serv. · budget-friendly

Original Ecomely recipe.