Main

Num ansom (steamed sticky rice with pork and mung bean)

Name: Num ansom (steamed sticky rice with pork and mung bean)
Total time: 50 min
Yield: 4
Ingredients: 500 g Riz gluant; 200g Pork; 2 Shallot; 2 cloves Garlic; 1 tsp Pepper; 4 leaves Feuille de bananier

Preparation time: 50 min
Servings: 4

Ingredients

Riz gluant — to buy500 g
Pork — to buy200g
Shallot — to buy2
Garlic — to buy2 cloves
Pepper — to buy1 tsp
Feuille de bananier — to buy4 leaves

Preparation

Soak the sticky rice 4h in cold water, drain well.
Separately soak split mung beans 1h, drain.
Fry the diced pork with shallot, garlic and pepper until browned.
Spread a portion of sticky rice on a banana leaf, add a layer of mung beans then the pork in the center.
Cover with another layer of sticky rice, wrap the leaf firmly into a tight roll, tie the ends.
Steam or poach in boiling water 1h30, until the rice is translucent and compact.
Let cool slightly before unwrapping, slice and serve.