Ansom Chek - Cambodian Sticky Rice Dumplings with Banana Filling

Ingredients

• 2 cups (400g) regular sticky rice 2 cups (400g) regular sticky rice
• 1 cup (200g) black sticky rice 1 cup (200g) black sticky rice
• 4 ripe bananas, sliced 4 ripe bananas, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• Banana leaves, cut into 6x6 inch squares and blanched Banana leaves, cut into 6x6 inch squares and blanched

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 5g
• Carbohydrates (total, sugars): 65g, 15g
• Protein: 4g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   Rinse the regular sticky rice and black sticky rice separately until the water runs clear. Soak each rice variety in water overnight.
2. 2.
   Drain the soaked rice and mix them together in a large bowl. Add coconut milk, sugar, and salt. Mix well until the rice is evenly coated.
3. 3.
   Take a square piece of banana leaf and place a small portion of the rice mixture in the center. Flatten the rice and add a few slices of banana on top.
4. 4.
   Fold the banana leaf to enclose the filling, forming a rectangular shape. Secure the edges with toothpicks or kitchen twine.
5. 5.
   Repeat the process with the remaining rice mixture and banana slices.
6. 6.
   Steam the dumplings over high heat for about 45 minutes to 1 hour, or until the rice is cooked and tender.
7. 7.
   Remove the dumplings from the steamer and let them cool slightly before serving. Remove the toothpicks or twine before enjoying.

Treat your ingredients with care...

• Sticky rice — Soaking the rice overnight is crucial to achieve the desired texture. Make sure to rinse the rice thoroughly before soaking to remove excess starch.
• Banana leaves — Blanching the banana leaves in boiling water for a few seconds helps soften them and makes them more pliable for wrapping the dumplings.

Tips & Tricks

• For added flavor, you can sprinkle some toasted sesame seeds on top of the dumplings before steaming.
• If you prefer a sweeter taste, you can increase the amount of sugar in the rice mixture.
• To make the dumplings more visually appealing, you can tie them with colorful kitchen twine instead of using toothpicks.

Serving advice

Serve Ansom Chek warm or at room temperature. Remove the banana leaf wrapping before eating and savor the delightful combination of sticky rice and sweet bananas.

Presentation advice

Arrange the Ansom Chek on a platter, showcasing their vibrant colors and the natural beauty of the banana leaf wrapping. Garnish with a sprinkle of toasted sesame seeds for an extra touch of elegance.