Cambodian
Vegan
Gluten freeBay ben (Pchum Ben sticky rice balls)
Coconut-milk sticky rice mixed with toasted sesame and grated coconut, rolled into small balls
Bay ben are made across Cambodia for Pchum Ben, the fifteen-day festival of the ancestors: before dawn, families carry them to the pagoda and toss them onto the ground around the temple for hungry, wandering spirits who have no relatives to feed them, a gift of kindness and merit for the dead. At home the same rice balls are eaten as a snack. Sticky rice is steamed, folded with salted coconut milk, toasted sesame and fresh coconut, then rolled while warm, so each ball is soft, chewy, nutty and lightly salty-sweet. Serve them with fruit or a cup of tea. Chef's tip: roll with hands dipped in lightly salted water so the rice doesn't stick and the balls get a neat, shiny finish.
- Prep
- 20 min
- Cook
- 40 min
- Difficulty
- Medium
- Serves
- 6
- Per serving
- 330 kcal
Ingredients
For the rice
- 14 oz glutinous (sticky) ricesoaked overnight in cold water
For mixing
- ½ cup coconut milk
- ¾ tsp salt
- 1 tbsp sugar
- 4 tbsp white sesame seeds
- 2 ⅞ oz freshly grated coconutor desiccated coconut soaked in 3 tbsp warm water
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Method
0/7 doneStep 1: Drain the 14 oz glutinous (sticky) rice and steam it on a cloth-lined steamer over a high heat for 25–30 minutes, until translucent and soft right through.
30 minStep 2: Meanwhile, toast the 4 tbsp white sesame seeds in a dry pan over a medium-low heat for 3–4 minutes, shaking, until golden and starting to pop. Tip onto a plate.
4 minStep 3: Warm the ½ cup coconut milk with ¾ tsp salt and 1 tbsp sugar in a small pan over a low heat, stirring until dissolved.
3 minStep 4: Tip the hot rice into a bowl, pour over the warm coconut milk and fold until absorbed and glossy. Cover and rest 5 minutes.
6 minStep 5: Fold in the 2 ⅞ oz freshly grated coconut and three-quarters of the 3 tbsp white sesame seeds until evenly speckled.
2 minStep 6: With hands dipped in salted water, roll the warm rice into balls the size of a walnut, pressing firmly so they hold. Common mistake: letting the rice go cold first; it stops sticking together and the balls crack.
15 minStep 7: Roll the balls in the rest of the 1 tbsp white sesame seeds. Eat the same day at room temperature, or keep covered in the fridge overnight and steam for 5 minutes to soften.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 55 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bay ben (Pchum Ben sticky rice balls) take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of sugar?
- Caster sugar, same amount.
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