Dish guide

Num Bai Treap

Num Bai Treap is a Cambodian sticky-rice cake made by combining cooked glutinous rice with a sweet coconut mixture, then pressing it to set. Toasted sesame seeds add a nutty finish, and the cake is cut into small pieces for serving.

Recipes commonly soak and steam the rice before mixing it with coconut milk, palm sugar and sesame. Pandan and salt may be included for fragrance and balance, but quantities and the final texture are choices made by the cook.

Spelling varies in English-language recipe writing. You may also encounter the names Num Treap, Num Treab Bai or Num Treap Bay.

Updated 2026-09-20

Names

km / Khmer / preferred: នំបាយទ្រាប
en / Latin: Num Bai Treab, Num Treab Bai, Num Treap, Num Treap Bay

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Recipes

Num Bai TreapView recipe

Explore the place

Cambodia

This dish is associated with Cambodia in the cited editorial reference; this is not an exclusive origin claim.

Understand the technique

Steaming

Understand the ingredients

Sources

Num Treab Bai , Flavourfully Good — https://flavourfullygood.com/glutinous-rice-cake-sesame-seeds/ (accessed 2026-09-01) — Supports the dish identity and its glutinous-rice, coconut-milk, palm-sugar and toasted-sesame components, plus one soak, steam, set and cut method.
Num Treap (Sticky Rice with Sesame Seeds) , AMCarmen's Kitchen — https://amcarmenskitchen.com/2021/02/10/num-treap-sticky-rice-with-sesame-seeds/comment-page-1/ (accessed 2026-09-01) — Independently corroborates the sticky-rice, coconut-sauce and toasted-sesame preparation and documents the Num Treap spelling.