Tag Archives: cambodia connection

Num Kom-Sticky Rice Cakes with coconut filling/Khmer Kozhukkattai!

Modhakam (http://modhakam-pillayar-chaturthi-special), Kara Kozhukkattai (http://pidi-kozhukkattai-karamsalted-rice-dumplings) and Inippu Kozhukkattai (http://inippuvella-k-kozhukkattaijaggery-rice-dumplings) for Pillayar Chaturthi have been made in the recent posts. So why not make this Pillayar Chaturthi a fusion festival – with a Tamil-Khmer festive sweet… that which also somewhat resembles our Poorana Kozhukkattai (Dumplings with filling) in preparation and filling!
Here is Num Kom – The Cambodian Sticky Rice Cake!

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Cambodia with the staple food rice has many varieties of food made with Rice, especially the Glutinous Rice or the Sticky Rice.

Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus)[1] in the sense of being glue-like or sticky, and not in the sense of containing gluten. While often called “sticky rice”, it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. http://en.wikipedia.org/wiki/Sticky_rice

 

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Some of the main delicacies made for special occasions with the Sticky Rice are the different kinds of Rice Cakes. Special occasions can be Weddings, Khmer New Year or Pchum Ben (Festival devoted to worship of ancestors).

The Rice Cake varieties can be Num Kom,  Num Ansom Chrouk and Nom Ansom Chek. Num means Cake in general. Nom Kom is the Rice Cake with coconut and palm sugar filling. Ansom Chrouk has a filling mainly of pork fat and green bean and can be a main course.  Ansom Chek has a filling of banana and it is served as a dessert.

During Pchum Ben – where the ancestors of every family are worshipped – women of the household, young and old sit together and prepare Num Kom.  The Rice Cakes require a lot of time wrapping them in banana leaf – folded in a particular pattern.  While Num Kom – the coconut filled rice cake needs less time comparitively,  there are other fillings to the rice cake – like pork meat – cooking time of which is longer. So, they say the womenfolk sit chatting in the night making hundreds of rice cakes, while the different kinds of cakes get cooked for the next day ceremony.

Thanks to http://blog.aseankorea.org/archives/16079 – from which I could collect some interesting information about these Rice Cakes.

Special thanks to my friend and one of the pioneer bloggers of Cambodia at a very young age – Keonila of blueladyblog.com for helping me out in the search of more authentic information. Also patiently answering my doubts on the fillings of Nom Kom. She is one of the top 5 bloggers of Cambodia and a social media advocate. Thankyou Nila!

And all those other friends who may be reading this – do correct me when I am wrong on information – and please do not hesitate to share your thoughts. This would help me get a better insight into the traditions and culture behind the cuisine of Cambodia!

This Rice Cake could not have been prepared without the guidance and helping hands  of friend ‘D’, who played teacher in letting me learn this cake – with the taste and twist (literally) of banana leaves. Thank you ‘D’.
Num Kom

 

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Num Kom is a Rice Cake made with the outer shell of Sticky Rice with a filling of coconut and palm sugar, wrapped in banana leaf and steamed.

Originally palm sugar is used as sweetener. Since I did not have it, I substituted with the home made jaggery syrup which was available. Incidentally, when I made modhakam/poorana kozhukkattai on pillayar chathurthi, there was no jaggery at home as well in the Indian shop I get it from. I could only palm sugar instead. It was meant to be this way I suppose – Indian Kozhukkattai (Rice Dumplings) substituted with palm sugar and Khmer Kozhukkattai (Rice Cakes) with jaggery.

 


Ingredients (makes 7-8 num koms)

 

for the filling
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  • glutinous rice/sticky rice – 175 grams (1 cup – a little more or less)
  • grated coconut – 1 cup
  • sesame seeds – 3 tsp
  • jaggery syrup – little less than 1/2 cup
  • salt – a pinch
  • banana leaves to wrap

Method of Preparation

 

I. Preparation of Outer Shell/Rice Covering

 

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We decided to go for the traditional method of soaking rice and making a paste. The paste is strained in a netted cloth and the water content remaining in the paste would go. Then, hot water is added to somewhat dry dough to make it easy to wrap the filling inside.

 

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This was a flop with the cloth I had was thick and could not strain the water away.. Emergency!!!  Got some glutinous rice powder and mixed it with the rice paste and converted it into the required right consistency to make Num Kom

Keep aside.

 

II. Preparation of filling
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  1. In a wide pan, dry roast sesame seeds till slightly brown. Preferably black sesame – but I had white.
  2. Switch off the stove and add grated coconut and jaggery syrup
  3. If one uses palm sugar, it mixes well very fast and easily
  4. Frying more or making the filling thick and sticky as in south indian dumplings is not needed here
  5. Mix well and keep aside.

 


III. Preparation of Rice Cake

 

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  1. Make small balls of rice dough
  2. Flatten each to keep the filling inside
  3. Fill with coconut-sesame-jaggery filling
  4. Close and make a ball

IV. Folding the Rice Cake in Banana Leaf

1. Cut the banana leaves in 8 by 7 inches  (khmer food cooking tutorial: num kom’s (steam rice cake with coconut)

2. Wash the leaves well and wipe them clean with cloth

3. Fold each leaf vertically and give it a slightly cross cut

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4. The cut leaves look like this

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5. Fold it vertically – one fold

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6. Next fold – make it a ‘V’

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7. There would be two pockets – open the wider pocket

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8. Grease the leaf and place the Rice Cake inside

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9. Do not close it the same side where the leaf looks ‘V’ – but, fold the leaf to close the cake in the middle portion where there is a double slit – now, this is a tricky part I forgot to capture. I was learning to close it and was quite successful too. But no photos please. Shall try again for sure!

10. Done and the cakes are ready to be steamed.

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V. Steaming Num Kom

place the rice cakes randomly in the vessel
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  1. Boil water in a steamer
  2. In the container, place banana leaves as base. This prevents the num koms from sticking to the bottom of the vessel and also gives more banana leaf fragrance and flavour to the steamed cakes
  3. Arrange the prepared rice cakes. Be careful not to damage the shape
  4. Place more banana leaves on top and close the steamer with lid
  5. Steam for about 15 minutes
  6. Num Kom is ready

 

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Sounds so similar, feels so familiar – yet so different! This holds good to the cuisine connections of Cambodia and South India! Shall explore more…

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The Cambodia Connections- I

Bicycling in the streets of phnom penh, one can sense so much similarity to southern indian places. Being a foodie, my eyes and interest obviously stick to those things I value primary. Like the vegetable market especially… loaded with tropical stuff, even some of those rare fruits amd vegetables that have been our childhood nibblers!

I have tried to capture some… let us enjoy it together!

I gave the title ‘The Cambodia Connections’ and also suffixed with ‘I’. There is an ocean of many more things that would follow in future posts, that could be categorised under the same title.


Kothumalli/Coriander

Kothumalli/Coriander is available in plenty. But more than the green, fresh coriander, what attracts the most is the way it has been clipped beautifully with the cut palm leaf or something else I am yet to find out! We call it Kothumalli Kattu is Tamil – it means tied coriander bunch.
 

the beautiful bunch

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Nellikkai/Gooseberry

Nellikkai/Gooseberry is one of those summer delights which is a sour fruit and when one has a glass of water after, it sweetens ones taste buds.

The health benefits of gooseberry –
 

enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination, enhances fertility, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens the eyes, improves muscle tone and it acts as an antioxidant. http://www.organicfacts.net/health-benefits/fruit/health-benefits-of-indian-gooseberry-or-amla.html

 
While Nellikkai is available in the markets and vendors in bicycles – the packet of salt and red chilli powder that comes with the pack made me feel at home truly….. that’s the way we have our raw fruits like mangoes, guavas and gooseberries.


nellikkai with salt and chilli

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Kodukkapuli

also known as  – Guamachil, Manila Tamarind, Kodukkai Puli/Kodi-kai puli, Sweet Tamarind, Thai-Sweet Tamarind, Madras Thorn, Monkey Pod, Jungle Jilebi, Bilayati Imli, Seema Chintakayalu (Foreign Tamarind), Kona Puliyankai (Twisted Tamarind) http://www.flickr.com/photos/babishvb/5512545340/

 

Now, I had been searching this for a long time… in Chennai whenever I go on a holiday. But not been able to find it.  This used to be one of our childhood nibblers (if I could call them so) sold out of the school in Thoothukudi. Myself and my cousin who used to come out of school would buy kodukkappalli and nellikkai and munch back home! It is called Kodukkapuli in Tamil and we used to call it kodukkappalli colloquially.

The sweet soury taste still lingers in my tongue.. with some sweet memories too!
 

the twisted tamarind

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I could find some interesting facts on this fruit from http://www.flickr.com/photos/babishvb/5512545340/ –

Kodukka puli came from the word Kodi-Kai puli which means Vined Tamarind
* peel the black seeds to reveal a brown coating (not the white ‘main’seed inside) and then string them into bracelets
* The pod/pulp is widely used in the tanning industry. Camachile bark used almost exclusively by Filipino tanners
* Used as good timber
* Mucilaginous gum
* Used for preparing yellow dye

 

The Manila tamarind fruit is low in calories, and including it in your diet can help you meet your daily fiber, vitamin C, iron, calcium and potassium needs.

It promotes normal bowel movements, controls hunger and lowers your risk of heart disease.

It is also an important antioxidant, protecting your cells from free radicals, which can help reduce your risk of heart disease and cancer. http://www.livestrong.com/article/497683-the-nutritional-value-of-manila-tamarinds/

 

Thengai/Coconut

The south of India uses more coconut in cooking. Buying coconut and grating in not a problem anymore. In the market, you choose your coconut and the vendor grates it in front of you. It looks like an indigenous coconut grating machine made from local items.. very interesting!
 

the machine

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coconuts grated

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Karumbu Chaaru/Sugarcane Juice

On a humid, sunny, sweaty day, a glass of sugarcane juice can provide instant energy. Karumbu Chaaru in Tamil. Karumbu is sugarcane and Chaaru means juice. In the streets of Phnom Penh, one can find these small carts/machines and the juice is sold in disposable glasses… covered in a small plastic bag – easy to be hung in cycle handlebars or be placed in water bottle holders in bags. There are also halves of lemon squeezed between the canes while they are being pressed… I think in India, it is also a bit of ginger added while the juice is pressed…if I am right.

The only problem is the glass would first be filled with icecubes it can fully hold and the other approximately 3 or 4 ladles of juice would fill the glass… great chiller ofcourse but solely due to ice. Pay double or triple and you get the same glass full of juice… but my sugarcane lady is very friendly though.. she insists I take ice in the outer bag and she places the closed full juice glass in the ice bag and we reach home with undiluted ice cold karumbu chaaru/sugarcane juice!

the machine

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stored sugarcanes and the juice

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It is truly a warm feeling of being at home!   An exploration of more cultural and cuisinical similarities between the Tamils and the Khmers! I shall try my best!

It is Tamil Puthaandu/Tamil New Year on April the 14th. The Khmer New Year called Chaul Chnam Thmey (means Enter New Year) is celebrated for 3 days starting April 13 to April 15.

Puthaandu Vazhthukkal! Happy New Year!

Suo Sdey Chnam Thmey!!