in

Can you tell me about the traditional Khmer dessert called “Num Ansorm”?

Two serving bowl full of home cooked roasted chicken breast, baby corns and scrambled eggs for a high protein keto breakfast
Spread the love

Introduction to Num Ansorm, a Traditional Khmer Dessert

Num Ansorm is a popular traditional dessert in Cambodia, commonly served during special occasions such as weddings, festivals, and religious celebrations. This sweet treat is made from glutinous rice, coconut milk, and banana leaves, and is often served wrapped in the latter. Num Ansorm is a popular dish among tourists who visit Cambodia and want to try the local cuisine.

The dessert has its roots in Cambodian culture and history. It is believed that Num Ansorm was first created during the Khmer Empire era, when rice fields were abundant and rice was the main staple food of Cambodian people. It was initially served only to the royal family and high-class citizens, but today it can be enjoyed by anyone who wants to experience the unique flavors of Khmer cuisine.

Ingredients and Preparation of Num Ansorm: A Step-by-Step Guide

The traditional ingredients of Num Ansorm include glutinous rice, coconut milk, sugar, salt, banana leaves, and grated coconut. To prepare the dessert, the glutinous rice is soaked in water for a few hours before being drained and mixed with coconut milk, sugar, and salt. The mixture is then wrapped in banana leaves and steamed for about an hour until the rice is cooked and the flavors are infused.

After the steaming process, the dessert is unwrapped from the banana leaves and rolled in grated coconut for a finishing touch. Variations of Num Ansorm can include other ingredients such as pandan leaves, sesame seeds, or sliced fruits.

Serving and Enjoying Num Ansorm: Tips and Variations

When served, Num Ansorm is often cut into small squares or rectangles and presented on a plate or in a basket. It can be eaten as a dessert or a snack, and is best enjoyed when warm. The dessert has a sticky texture with a sweet and slightly salty taste, and the coconut flavor gives it a refreshing finish.

To add some variety to the dish, some cooks or vendors may substitute the glutinous rice with black beans or sweet potatoes, or add some spices such as cinnamon. For a more sophisticated presentation, the dessert can also be shaped into balls or different shapes.

In conclusion, Num Ansorm is a delicious and unique dessert that represents the rich culinary history of Cambodia. Its combination of glutinous rice and coconut milk makes it a filling and satisfying treat, while the banana leaves give it an earthy aroma. Whether served during a special occasion or simply as a snack, Num Ansorm is a must-try for anyone who wants to explore the flavors of Khmer cuisine.

Facebook Comments

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Can you tell me about Amok, a popular Cambodian dish?

Can you explain the concept of “Kampot pepper” in Cambodian cooking?