Num Ansorm

Posted by IntoCambodia Team on 12 November 2017
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Traditionally, Num Ansom or Khmer sticky rice cake is a traditional cake that Cambodians make during the big celebrations of the year such as Khmer New Year and Pchum Ben Day (Ancestor Day). During this time, most families in the countryside of Cambodia will make Num Ansorm as offering to the monks and their ancestors, as well as being a special gift for relatives or friends from the city coming to visit. If you have ever wondered how the Khmer sticky rice cake is prepared, read on to find out.
Num Ansorm

Num Ansom is rice cake that most of Khmer people always make the cakes every year, never missed. When the Khmer New Year or Pchum Ben season, especially Pchum Ben season, Khmer people always make this cake in every home. We have always noticed that Khmer people make the cake before Pchum Ben’s day one or two days, where every home rashly prepare to make the cake to participate in the Pchum Ben’s Day. The cake that we have included: Num Ansom Chrook, Num Ansom Chek, Num Bot, etc.   

Num Ansom Chrook is a savory variation of a cylindrical rice cake filled with pork and mung bean. The cake is then wrapped in banana leaves and tied with string. It is often cut and deep fried and served with fish sauce and pickled vegetables.

Meaning of the Cake:
The term “Ansom”, according to the dictionary of Samdach Sorng Chuon Nath, explained that cakes are made of sticky rice packed by freshly leaves (normally banana leaves), cylindrical shape, cooked by steam or grill. There are many types such as Ansom Chek filled with Pisang Awak (Chek Nam Wa in the Khmer language), Ansom Chrook put sliced pork inside, Ansom Doung (Coconut sticky rice) filled with coconut milk or coconut flesh, Ansom Ang (grilled sticky rice) is cooked by the grill, etc. 

Reasons for making Ansom according to religious:

Based on a number of documents indicated that in the period of Jayavarman VII, Cambodia practiced Hinduism and most of its materials were associated with religion, for example, Num Ansom.

In Hinduism, the Num Ansom represents as Shivalinga, while Num Kom represents as Yoni-Sakthi, consort of Shiva. That is why we always see this kind of Num Ansom in the festival, along with “Num Kom”, a traditional Khmer cake. Because of Hinduism is embedded in every Khmer mindset (Buddhism does not bring the cakes to throw or worship, there is only Hinduism), Khmer people only offer these cakes to the monks, which makes the two religions mixed together as we see today.

“Num Ansom” have been existed from ancient times in traditional Khmer bakery and have been seen in this way in Khmer traditional festivals such as Khmer New Year. Pchum Ben, Wedding ceremonies, and some other religious ceremonies. The way that brings these cakes goes to pagodas during Pchum Ben festival as well as other festivals associated with Hinduism.

How to make Num Ansom:

First, we must tear off the banana leaves or P’arv leaves. After the banana leaves or P’arv leaves have been cut from the tree, they must be put it under the sunlight for about 15-20 mn so that they become tough enough to use wrapping the cake. The leaves are torn into pieces make different sizes of the cake (about 20 cm wide) and cleaned with a towel or piece of cloth. Then, a banana can be used as a cord or other type of cord to wrapped up the cake. The sticky rice is washed with clean and fresh water after it has been soaked for about 3 hours, and then put in a basket to drain all water. Once the rice has been drained, salt and fresh shaved coconut flesh is added and mixed into the rice. The mung beans must be soaked for 8-10 hours, after that they are rinsed and drained as well. After that, the pork is cut length-wise into 15 cm long strips and seasoned with salt, sugar, black pepper, and spring onion leaves. Now that all the ingredients have been prepared we can start to wrap the sticky rice cake (Num Ansom). Three to four layers of banana leaves are spread out flat. On this, a layer of sticky rice is spread, and then the mung beans are placed in the center, followed by a layer and another layer of mung beans. The cakes are wrapped by pulling both sides of the banana leaves together and forming a round roll. The layers are fixed by a string first to hold things together before a lot more strings are tied around the length of the cake, ensuring that nothing falls apart during the cooking process. The baking process takes about 5 to 6 hours until it is well cooked. We have to keep on looking, we need to keep the lights closed, and turn the cake to the side to make the cake is well cooked.

During Angkor Sankranta event at Siem Reap in April back in 2015, Cambodia breaks Guinness World Record of Largest Sticky Rice Cake. The cake weighted 4 tons (4,040 kg) and announced to be the Largest Sticky Rice Cake on Khmer’ New Year celebration. It takes about 2 days to cook was approved by the Guinness that the biggest cake in the world on the 13th April 2015 during the Khmer New Year as well. It was cook technically and by 100 of Khmer chiefs.

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Reference
- My Knowledge My Future (2014, March 01). History of Num Ansom [Blog Post]. Retrieved from http://ideaforkhmer.blogspot.com/2014/03/blog-post_6417.html