Asia:
Cambodia:
Cambodian Num Ansom Chek (Rolled Banana Cake)
INGREDIENTS:
3 ripe bananas
1 ripe mango (optional)
1 – 1/2 cups sweet glutinous rice, soaked for at least 6 hours or overnight
3/4 cup freshly grated coconut
Salt, to taste
Banana leaves, 6 of about 15 cm x 20 cm pieces
INSTRUCTIONS:
Rinse the soaked oyster sauce and mix the rice with grated coconut.
Preliminary processing of green bananas: peel and cut in half, and sprinkle a little salt on top to prevent bananas from darkening.
Place a small portion of the rice and coconut mixture on the banana leaf in a horizontal line along the longer side of the banana leaf.
Place half a banana in the center of the mixture and add strips of ripe mango if desired.
Add 1 layer of rice on top to make sure to cover all the filling.
Roll the banana leaves tightly around the rice and fold the edges of the leaves. Use wire to fix the rice block just rolled.
Repeat until all bananas have been wrapped.
Steam the rolls in a water bath for about 60 minutes. Once done, let it cool and enjoy it later.
