Snacks · Cambodian

Num Ansom (Cambodian Sticky Rice Cakes)

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · September 11, 2026

These little banana leaf parcels wrap sweet coconut sticky rice around a ribbon of mung bean paste, then steam into something tender, fragrant, and impossible to stop eating. They take some patience, but the folding and tying are easy once you get the rhythm. Serve them sliced into rounds for a snack or a sweet side.

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Num Ansom (Cambodian Sticky Rice Cakes)

Why you'll love this

  • Sweet coconut rice with a creamy mung bean center in every bite.
  • Naturally gluten free and dairy free.
  • Great make-ahead snack that travels well.
  • The banana leaf gives it a gentle, unmistakable aroma.

EveryDayMeal recipe

Num Ansom (Cambodian Sticky Rice Cakes)

Prep
30m
Cook
90m
Total
120m
Serves
8
Level
Medium

Ingredients

  • 2 cups glutinous (sweet) rice, soaked overnight
  • 1 cup coconut milk
  • 1/2 cup brown sugar (or palm sugar)
  • 1/2 teaspoon salt
  • 8 banana leaves, cut into squares
  • 1 cup mung bean paste

Equipment

  • Steamer or steamer basket
  • Fine-mesh strainer
  • Kitchen twine
  • Medium mixing bowl
  • Sharp knife

Instructions

  1. Drain the soaked glutinous rice in a fine-mesh strainer, shaking off as much water as you can so the rice absorbs the coconut milk instead of steamer water.
  2. In a medium bowl, stir together the coconut milk, brown sugar, and salt until the sugar fully dissolves and the mixture tastes sweet and lightly salty.
  3. Add the drained rice and fold gently until every grain is coated. Let it sit for 15 minutes so the rice drinks up the coconut milk and turns glossy.
  4. Fill the bottom of a steamer with about 2 inches of water and bring it to a boil over high heat while you assemble the parcels.
  5. Lay a banana leaf square flat, shiny side up. Spoon about 1/4 cup of the rice into the center and spread it into a rectangle roughly 4 inches long.
  6. Lay 2 tablespoons of mung bean paste in a line down the middle of the rice so each bite gets a creamy center.
  7. Fold the banana leaf over the filling lengthwise, then fold in both ends to form a tight packet. Press firmly to compact the rice, which helps the cakes hold their shape while they steam.
  8. Tie each parcel with kitchen twine, snug but with a little give so the rice can expand as it cooks.
  9. Repeat with the remaining rice and paste to make 8 parcels total.
  10. Arrange the parcels in a single layer in the steamer basket, leaving small gaps between them so steam can move freely.
  11. Cover and steam over medium heat for about 90 minutes, checking halfway and adding hot water if the pot runs low. They are done when the leaves darken to deep green and the rice feels firm.
  12. Remove the parcels and let them cool for 20 minutes before unwrapping. Cooling sets the texture so the rice slices cleanly instead of smearing.
  13. Unwrap the leaves and slice each parcel into 1-inch rounds to serve.

Tips from the kitchen

  • Soak the glutinous rice overnight, or at least 6 hours, so it steams up soft rather than chalky in the center.
  • Warm the banana leaves briefly over a low flame or in hot water to make them pliable and less likely to crack when you fold.
  • Don't tie the twine too tight; the rice swells as it cooks and needs a little room.

Estimated nutrition per serving: 290 cal · 6g protein · 54g carbs · 6g fat

Make it your own

  • Tuck a slice of ripe banana in with the mung bean paste for a fruitier cake.
  • Swap the mung bean paste for a strip of sweetened black beans.
  • Use parchment or foil if banana leaves are hard to find (you lose the aroma but the cakes still steam up beautifully).

Storing & make-ahead

Keep wrapped parcels in the fridge up to 4 days. Re-steam or microwave for a minute to soften the rice again before eating. They also freeze well for up to 2 months; thaw and steam to reheat.

Good to know

Where do I find banana leaves?
Look in the freezer section of Asian or Latin grocery stores. Thaw and wipe them clean, then warm briefly to make them flexible.
Can I use regular rice?
No, you need glutinous (sweet) rice for that signature sticky, chewy texture. Regular rice won't hold together.
Why is my rice still hard?
It likely needed a longer soak or more steaming time. Add hot water to the steamer and give it 15 to 20 more minutes.
Can I make the mung bean paste from scratch?
Yes. Cook split mung beans until soft, mash with a little sugar and coconut milk, and cook down until thick and spreadable.

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