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By:
M. Thara. Photos by: M. Veassna.
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The sticky-rice delicacy--Num
Chak.
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A typical Cambodian meal normally
consists of soup, salad, a main fish dish, vegetables
and rice. Cambodian dessert, normally made of fresh
fruit and sticky rice, complements the main courses.
Num Chak is one Khmer dessert made from sticky rice
and is available primarily in Kampot and Sihanoukville.
Michelle Tranet, Undersecretary of State of the
Ministry of Culture and Fine Arts, said it is difficult
to explain why the dessert is found on so few dinner
tables.
"I have not discovered why Num Chak is seen
available only in Kampot and Sihanoukville",
he said. Although he offered Leisure little help
to discover the origins of the delicious treat,
rumor has it that the Chak trees needed to produce
Num Chak grow only in these two provinces. |
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Ingredients:
*
250g red sticky rice flour
* 125g white rice flour
* 100 g palm sugar
* 150 g cast sugar
* 2 cups grated coconut
* ½ tsp salt
* Chak (nipa palm) leaves small bamboo sticks
Directions:
Mix the sticky rice flour, white rice flour, palm
sugar and caster sugar together in a large bowl.
Add the grated coconut and salt, and mix again.
Cut the Chak leaves into 25-cm strips, wipe clean
and fold in half along the hard vein in the center
of the palm leaf. Fold again into quarters. Open
the palm leaf, cut off one quarter of the leaf
and throw away.
The remaining leaf is now divided into three sections.
In the first section, spoon 1 tbsp of the mixture
in the center and flatten out. Fold over twice.
Turn in the ends and pin with a small bamboo stick.
Cook on a grill over a low flame for 10 to 15
minutes. Enjoy!
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| This recipe can be found on p242 in The Cuisine of Cambodia by Nusara Thaitawat. |
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Suite
B8, Regency Square, InterContinental Hotel, 294 Mao Tse Toung
Boulevard,
Phnom Penh, Kingdom of Cambodia.
Tel: (855) 23 213 133 Fax: (855) 23 213 033
E-mail:
editor@leisurecambodia.com |
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