baking · dairy-free · gluten-free
Num ansom
Cambodian sticky rice cakes filled with mung beans and pork belly, wrapped in banana leaves and boiled.
- Time
- 300min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Marinate the pork with pepper, salt and sugar; toss drained rice with coconut milk, salt and sugar.
-
2
Layer rice, mung beans and pork on banana leaves.
-
3
Roll into a cylinder and tie tightly.
-
4
Boil submerged 3–4 hours.
-
5
Cool, slice and serve (or pan-fry slices).
