How to Make Palm Sugar Rice Cake

A photo shows a chapter of “The Taste of ANGKOR” book which provides a detail on how to make Khmer dessert known as Palm Sugar Rice Cake or locally known as “Num Ple Ay. Photo: KOY Rattanakborin

A cookbook tittled “The Taste of ANGKOR” has been released by the Ministry of Foreign Affairs and International Cooperation in order to boost the economy and help diplomats bring Khmer culture to the world. 

The book, which was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023”, sets out 38 dishes and recipes, including desserts, side dishes and meals. 

From now on, Cambodian diplomats will have to add Khmer foods to their programs and their missions abroad, in addition to existing programs such as promoting agricultural products, tourism, investment policy and commercial activities. 

In contributing to the promotion of Khmer Cuisine, Cambodianess has the honour to introduce the most popular dessert known as Palm Sugar Rice Cake or locally known as “Num Ple Ay.”

Ingredients:

For dough: 105g of glutinous rice flour,  45g of rice flour,  130ml of warm water.

For filling: 80g hardened palm sugar, cut in small pieces

For topping: 2 and half tbsp roasted white sesame seed and 50g grated coconut

Instructions:

Mix the glutinous rice flour and rice flour together with warm water and stir until well mixed. Cover the dough with foil or a towel for 5 minutes. Cut and roll the dough into thumb-sized balls and squeeze them flat. Wrap them around palm sugar pines and gently roll them into small balls.

Boil a small quantity (so as to not overcrowd) in water. Stir gently continuously and boil until the balls float. Place the cakes on banana leaf or in a bowl. Garnish with the grated coconut and sesame. Serve cold.


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