Cambodia cooking food | NOM ANSAOCHEK | Khmer food 2017

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with less refined sugar.

rice flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free while all-purpose is more accessible.

banana leaves

💰Cheaper: parchment paper

Parchment paper is easier to find for wrapping.

Mix rice flour, tapioca flour, and sugar in a bowl until well combined.

Add coconut milk and water to the flour mixture, stirring until smooth.

In a separate bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy.

Combine the yeast mixture with the flour mixture, stirring until fully incorporated.

Cover the bowl with a cloth and let the batter rise in a warm place for 1 hour.

Prepare banana leaves by cutting them into squares and lightly steaming them to soften.

Spoon the batter onto the center of each banana leaf square, adding a piece of jackfruit or a spoonful of grated coconut on top if desired.

Fold the banana leaves over the batter to create a parcel, securing with kitchen twine if necessary.

Place the parcels in a steamer and steam for 20-25 minutes until the cakes are firm and cooked through.

Remove from the steamer and let cool slightly before serving.

Sprinkle with sesame seeds before serving, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens