Pulses in Cambodian Cuisine

Cambodia, nestled in Southeast Asia, is bordered by Thailand, Laos, Vietnam, and the Gulf of Thailand. Its capital, Phnom Penh, is known as the “Pearl of Asia”. Cambodia is renowned for its ancient temples and ruins, particularly the iconic Angkor Wat, a testament to its rich cultural heritage.

The people of Cambodia are known for their resilience, warmth, and rich cultural heritage. They take great pride in their traditions, history, and Buddhist values, which are reflected in their daily lives and vibrant festivals. Cambodians are often described as friendly, welcoming, and strong in their community bonds. Their warm smiles and hospitality leave a lasting impression on visitors.

In Cambodia, the traditional attire is known as the Sampot – a elegant, floor-length wraparound skirt typically crafted from luxurious silk. Both men and women wear this garment, which bears resemblance to India’s dhoti. The Sampot is worn for both everyday life and special occasions like weddings and other important ceremonies.  

200 gm sticky/glutinous rice

100 gm mung beans

4 tbsp fresh grated coconut

1 carrot

1 tsp grated ginger

2 tsp powdered sugar

Salt to taste

For wrapping:

Banana leaves/Cooking foil

1. Rinse and soak sticky rice and mung beans separately for 24 hours

Cooking the Mung Beans:

2. Drain and rinse the rice and mung beans thoroughly.

3. Then, cook the mung beans with ½ tsp of salt until tender, either over an open flame or in a pressure cooker.

Seasoning the Ingredients:

4. Mix 3 tablespoons of fresh grated coconut, a pinch of salt, and 1 teaspoon of sugar into the drained rice.

5. Add 1 teaspoon of grated ginger to the cooked mung beans.

Preparing the Carrot:

6. Wash, peel, and cut the carrot lengthwise.

7. Pre-cook the carrot with a pinch of salt – we microwaved it for 5 minutes to soften it slightly.

Preparing the Banana Leaf:

8. Cut a banana leaf into a large square.

9. Cut a smaller square from another banana leaf.

10. Place the smaller square on top of the larger square, centered, to serve as a guide for assembling the filling.

Assembling the Cake:

11. Spread 2 tablespoons of sticky rice evenly over the small square leaf guide.

12. Place 1 tablespoon of mung bean mixture lengthwise at the center of the sticky rice layer.

13. Add sliced carrot at the center, covering it with a little more mung bean mixture and then a small amount of sticky rice. 

14. Top with an additional ½ tablespoon of sticky rice to enclose the filling.

Wrapping the Cake:

15. Fold the small square leaf over the filling to enclose it.

16. Wrap the larger square leaf over the smaller one, securing it tightly. 

17. Tie a string around the middle and fold the ends firmly to seal the package.

Securing the Package:

18. Tie the package lengthwise first, then add two more ties horizontally, ensuring a secure seal. Make sure the wrapping is tight enough to prevent the package from opening or water from seeping in during cooking.

Cooking the Cakes:

19. Bring a large saucepan of water to a boil. 

20. Place the wrapped cakes into the boiling water and cook for 1 hour and 30 minutes.

Cooling the Cakes:

21. Remove the wrapped cakes from the water and let them cool completely.

Serving:

22. Carefully unwrap the cakes and slice them into portions.

23. Serve with your favorite sauce. 

Enjoyed cooking Nom Orn Sorm!