Num plae ai
Cambodian sticky rice cake
From Wikipedia, the free encyclopedia
Num plae ai (Khmer: នំផ្លែអាយ) is a Cambodian rice cake made from glutinous rice flour filled with palm sugar and garnished with grated coconut.[2]
Num plae ai in a banana leaf bowl | |
| Alternative names | num plae ai, num plae aiy, num plae ay, nom plae ay, nom plaiy aiy, nom plai ai |
|---|---|
| Type | Rice cakes |
| Place of origin | Cambodia |
| Region or state | Southeast Asia |
| Main ingredients | glutinous rice flour, palm sugar, grated coconut |
| Ingredients generally used | dry roasted sesame seeds, pandan leaf juice, coconut milk |
| Similar dishes | klepon, khanom kho[1] |
Etymology
Preparation and variations
The exterior of num plae ai is prepared by combining glutinous rice flour with salt and warm water, then kneading the mixture into a dough. The dough is shaped into small discs, each with a piece of palm sugar in the middle of it, which is then wrapped into the dough disc, sealed, and rolled into a ball. These balls are boiled in water, cooled, and finally garnished with grated coconut before serving.[5] Traditionally, num plae ai are served in small bowls made out of banana leaves.[8]
A garnish of dry roasted, lightly pounded sesame seeds mixed with grated coconut is also common.[6] In some variations, pandan leaf juice and coconut milk are incorporated into the dough,[1] while grated coconut may be blended with the palm sugar to form the filling.[2]
