description Num Ansom Chrouk Overview
Num Ansom Chrouk is a traditional Cambodian savory rice cake made primarily from glutinous rice, mung beans, and pork. The ingredients are seasoned and tightly wrapped in banana leaves before being boiled or steamed for several hours. This cylindrical cake is a staple during major Cambodian festivals, notably Khmer New Year and Pchum Ben, where it is often shared among families and offered at temples. The name explicitly distinguishes it from sweet variations by highlighting its pork filling.
help Num Ansom Chrouk FAQ
What is inside num ansom chrouk?
Num ansom chrouk is a savory Cambodian rice cake made with glutinous rice, seasoned pork, and mung beans. The filling is enclosed in rice and wrapped tightly in banana leaves.
How is num ansom chrouk cooked?
The banana-leaf-wrapped cylinder is boiled or steamed until the sticky rice and pork are cooked through. The finished cake can be sliced and served warm, at room temperature, or after being pan-fried.
When do Cambodians traditionally eat num ansom chrouk?
It is commonly prepared for festivals and religious occasions such as Pchum Ben and Khmer New Year. Families may make multiple banana-leaf-wrapped cakes to share or offer at a pagoda.
How is num ansom chrouk different from num ansom chek?
Num ansom chrouk is the savory pork version, while num ansom chek uses banana as the filling. Both are cylindrical Cambodian sticky rice cakes traditionally wrapped in banana leaves.
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