Snacks · Cambodian

Num Ansom (Cambodian Sticky Rice Cakes)

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · October 18, 2026

These banana leaf wrapped sticky rice cakes are a classic Cambodian treat, tucking sweet mung bean paste inside coconut-scented glutinous rice. They take a little patience to steam, but the folding and tying are easy once you get the rhythm. Serve them sliced into tidy rounds for a snack or a sweet side.

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Num Ansom (Cambodian Sticky Rice Cakes)

Why you'll love this

  • Naturally sweet with coconut and mung bean, no fancy ingredients needed
  • The banana leaf wrapping adds a gentle, fragrant flavor
  • Make a big batch and slice as you go
  • Vegetarian and crowd-pleasing

EveryDayMeal recipe

Num Ansom (Cambodian Sticky Rice Cakes)

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

Ingredients

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

Equipment

  • Steamer with basket
  • Fine-mesh strainer
  • Medium bowl
  • Kitchen twine
  • Sharp knife

Instructions

  1. Drain the soaked glutinous rice well in a fine-mesh strainer so no extra water dilutes the coconut flavor.
  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 slightly salty.
  3. Add the drained rice and stir gently to coat every grain, then let it sit for 15 minutes so the rice drinks in the coconut milk.
  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, and spoon about 1/4 cup of the rice mixture into the center, spreading it into a 4-inch rectangle.
  6. Place 2 tablespoons of mung bean paste in a line down the middle of the rice so each cake gets a sweet center.
  7. Fold the banana leaf over the filling lengthwise, then fold in the sides into a tight parcel, pressing firmly to compact the rice so it holds its shape.
  8. Tie each parcel with kitchen twine, snug but with a little give to allow the rice to expand as it cooks.
  9. Repeat with the remaining rice, paste, and leaves to make 8 parcels total.
  10. Arrange the parcels in a single layer in the steamer basket, leaving small gaps so steam can circulate.
  11. Cover and steam over medium heat for 90 minutes, checking halfway and adding more hot water if the pot runs low; the leaves will turn deep green and the rice will feel firm when done.
  12. Carefully lift out the parcels and let them cool for 20 minutes so the texture sets and slicing stays clean.
  13. Unwrap the leaves and slice each cake into 1-inch rounds to serve.

Tips from the kitchen

  • Soak the glutinous rice overnight for the best texture; it should be plump and easy to bite before steaming.
  • Soften stiff banana leaves by passing them briefly over a flame or dipping in hot water so they fold without cracking.
  • Don't tie the twine too tight: the rice swells as it steams and needs room to expand.

Estimated nutrition per serving: 280 cal · 5g protein · 52g carbs · 6g fat

Make it your own

  • Add a strip of ripe banana alongside the mung bean paste for a fruitier center.
  • Swap mung bean paste for sweetened red bean paste.
  • Stir a pinch of toasted sesame into the rice for extra nuttiness.

Storing & make-ahead

Keep wrapped parcels in the fridge up to 4 days. Re-steam for 10 minutes or microwave briefly to soften the rice before serving. They freeze well too; thaw and steam to reheat.

Good to know

Can I use regular rice?
No, you need glutinous (sticky) rice for the chewy, cohesive texture. Regular long-grain rice won't hold together.
Where do I find banana leaves?
Look in the freezer section of Asian or Latin grocery stores. Thaw and wipe them clean before using.
How do I know when they're done?
The leaves turn deep green and the rice feels firm and set to the touch, around 90 minutes of steaming.
Can I make them ahead?
Yes, steam them a day ahead and re-steam to warm through before serving.

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