Num kom s’det khieu.
(Sticky rice cake with mung bean.)

Steamed sweet sticky rice flour cake with mung bean filling is delicious Khmer ethnic food.
The Pyramid shape cakes are a religious symbol representing the Buddhist pagoda towers, where souls emerge from the top on their path to reincarnation. Traditionally, on Memorial day for ancestors ( Pchum ben/Don-ta), Visak( Buddha birthday) and especially Cambodian New Year(Bon chol thnam thmey), Khmer Krom villagers at my village would make or buy *num kom* for food offerings.
I remember when I was young; it was so much fun helping my aunt makes mung beans ball and dough balls, except auntie kept reminding me that we may not have enough filling, if I don’t stop munching on mung bean balls. :)
• Ingredients :
  • 12 oz Peeled mung bean, washed and rinsed
  • 4 Cups water
  • 1 Tablespoon vegetable oil
  • 3 Tablespoons Chau Doc coconut cream powder
  • 1 Tablespoon pure vanilla extract
  • ¼ Teaspoon salt
  • 2½ Cup sweet rice flour
  • ½ Cup sugar
  • ½ Cup palm sugar
  • ¼ Teaspoon salt
  • 1 Teaspoon vegetable oil
  • ½ Cup coconut milk
  • ½ Cup cold water
  • 2 to 3 Packages frozen banana leaves or fresh banana leaves
• Procedures :
  In a meidum pot, put mung beans with 4 cups water and cook till mung bean tender. Pour cooked mung beans in a colander, drained and set it a side. Pre heat a non-stick skillet or wok, add 1 tablespoon vegetable oil when wok is hot. Sauté cooked mung beans with coconut cream powder, vanilla and salt, stirs well, turn off the stove and set it a side to cool off. When the mung beans are cool to touch, scoop 1 teaspoon prepared mung beans and put it in a palm of hand, shape and roll it in to a small ball. Continue until mung beans gone, should have 14 balls. When done set mung bean balls a side.
  In a large bowl, mix 2 cups sweet rice flour with sugar, palm sugar, salt, oil, coconut milk and water together, mix and kneads flour by hands till dough smooth. If dough sticky add a little more of remaining flour. Flour dough should be smooth, firm and not stick to finger when touch.
  Take out a small piece of dough, shape to round ball with your palms. Then uses your fingers and shape flour dough to flat thin round sheet. Take 1 mung beans ball put in the center of round dough sheet. Gently pull dough over the mung beans ball to sealed it. Rolls and shape dough to a round ball by your palms. When done set a side. Continue till the dough gone, should have 14 dough balls.
  WRAPING CAKES:
  Cut banana leaf out to 28 pieces by 8x7 inches in size. If you use frozen banana leaves, need to defrosted it first. Washed and wiped each piece of leaf with paper towels. Spread one piece banana leaf flat on cutting board in length wide. Put another piece banana leaf on top, cross wide. Pick up bottom ends of leaves fold over to form a triangle shape.
  
  Folds over the end again to shape like a funnel. Pick up the funnel with pointed end on your palm. Drop a dough ball in the funnel and pressed the leaf cover tightly over dough ball. Folds and tucks the bottom of leaf under to form a triangle shape. Tuck and fold over other 2 corners so that all 3 corner form in like pyramided.
  
  Adjust and tucks the bottom of the cake evenly at each sides. When done set a side and continue to wraps cake until dough ball gone.
  Put cakes in the steamer and steam it for 1 hour.
  Serve warm or cold.
  Note: *Num kom* can keep in refrigerator for a week or in freezer for a month.
  Just re-steamed or re-heat in microwave till the dough soften before you eat.