Gluten-Free Cambodian Sticky Rice Cake with Palm Sugar Syrup (Num Pang)

Allergens

N/A (This recipe is gluten-free.)

Ingredients

• 1. 2 cups glutinous rice 2. 4 pandan leaves, chopped 3. 2 cups coconut milk 4. 1/2 cup palm sugar 5. 1 cup water 6. 1/4 teaspoon salt 7. 1 tablespoon vegetable oil 8. 2 drops pandan essence (optional) 9. Sesame seeds, for garnish

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. Drain the soaked rice and place it in a steamer basket lined with pandan leaves. Steam the rice over boiling water for about 30 minutes or until cooked through and tender.
3. In a saucepan, combine coconut milk, palm sugar, water, and salt. Bring to a boil, then lower heat and simmer until the syrup thickens slightly. Remove from heat and stir in pandan essence if using.
4. Lightly oil the bottom of a 9 inch cake pan. Invert a steamer basket or fine mesh strainer over the oiled surface to hold the cooked rice in place while pouring the coconut milk mixture evenly over it.
5. Allow the rice to absorb the syrup for about 10 minutes, then flip the cake onto a serving plate. Garnish with sesame seeds and additional pandan leaves if desired.
6. Cut into wedges and serve immediately.

Chef’s Insight

1. The use of pandan leaves in this recipe adds a unique aroma and flavor profile, making it a true representation of Cambodian cuisine.

Notes

1. For best results, use freshly grated coconut milk. 2. Be sure to use good quality palm sugar for a richer flavor.