Banh Ja' Neuk (Khmer Glutinous Rice Ball Dessert)

Bouncy and chewy rice ball with a coconut cream sauce topped with toasted sesame seeds.

This dessert brings back so many memories from my childhood. It is typically eaten during big festivals and ceremonies so I would wait to have it during those times.

Who would have known how EASY it is to make. It only takes 3 ingredients to make these glutinous rice balls. However, what is key is making sure that the ratio is the right amount to get the correct texture and chew that is signature for this dessert.

Before I discovered boba and mochi - banh ja’neuk was the original flavor profiles that were nostalgic when I first had boba.

When I had boba and mochi for the first time, I thought, “hey, this is kind of like ban ja’neuk” chewy, light, and minimal subtle aromatic flavors throughout the chewy balls.

This is the brand of glutinous rice flour that I use to make this dessert.

The key to a really tasty and bouncy ban ja’neuk is getting the ratio of liquid to flour correctly. It should be pliable enough to mimic the consistency of play dough. When you roll out the balls they should be able to form very smooth little balls.

Make sure to roll into uniform balls before boiling in hot water.

Once the balls are rolled they should look similar to the picture above. The fun part about this dessert is that you can make the balls as big or small as you’d like.

What was nostalgic for me, was the little balls so to this day they are my favorite way and shape to eat.

The glutinous balls are served in a delicious coconut cream sauce that is super fragrant and delicious. You can add a hint of vanilla to the sauce to spark curiosity. However, I like it pretty simple.

This dessert also typically contains bigger rice balls that are filled with a mung bean filling. I wasn’t too fond of it growing up. However, it can make this dish a sweet/savory dessert.