This article needs additional dates wrapped in bacon tapas for verification. Please help improve this article by adding citations to reliable sources. A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object.
A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Burmese cuisine has a variety of snacks and desserts called mont made with various types of rice, rice flour and glutinous rice flour. Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most prevalent during Bun Pchum Ben or “Ancestors’ Day” festival. It is served either with a banana filling or pork fat strips and beans then they are wrapped with layers of banana leaf and steamed to perfection and then served. Num Kom is steamed sweet sticky rice flour cake filled with palm sugar, freshly grated coconut and roasted sesame seeds.
It takes the shape of a pyramid to represent Buddhist pagoda towers. Num Krok is sticky rice cake that is mixture of rice flour, coconut milk, chopped shallots and a little salt, dipped in fish and chili sauce and sometimes palm sugar. It is made with an iron pan. It is a dessert that is served during Khmer New Year and festivities. It is made with rice flour and topped with fresh shaved coconut. Nom Chak-Kachan also known as sticky rice layer cake.