Num Ansom – Sticky Rice Cake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Tip into a colander and drain the soaked glutinous rice thoroughly in a fine-mesh strainer.
2. 2In a medium mixing bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely.
3. 3Add the drained rice to the coconut milk mixture, mixing gently to coat every grain evenly. Let it sit for 15 minutes to absorb the liquid.
4. 4Prepare a steamer by filling the bottom pot with 2 inches of water and bringing it to a boil over high heat.
5. 5Lay a banana leaf square flat on your work surface, shiny side up. Spoon ¼ cup of the rice mixture into the center, spreading it into a 4-inch rectangle.
6. 6Put the 2 tablespoons of mung bean paste in a line down the middle of the rice rectangle.
7. 7Fold the banana leaf over the filling lengthwise, then fold in the sides to create a tight parcel. Tip: Press firmly to compact the rice, which helps it hold its shape during steaming.
8. 8Secure the parcel with kitchen twine, tying it firmly but not too tight to allow for expansion.
9. 9Repeat steps 5–8 with the remaining ingredients to make 8 parcels total.
10. 10Arrange the parcels in a single layer in the steamer basket, leaving small gaps between them for steam circulation.
11. 11Cover the steamer and steam over medium heat for 90 minutes, checking halfway to ensure the water hasn’t boiled dry—add more hot water if needed.
12. 12Tip: The parcels are done when the banana leaves turn a deep green and the rice feels firm to the touch.
13. 13Gently remove the parcels from the steamer and let them cool for 20 minutes before unwrapping. Tip: Cooling sets the texture, making slicing cleaner.
14. 14ServeUnwrap the banana leaves and cut the each parcel into 1-inch thick rounds for serving.