Num Chak Chan

Num Chak Chan is a traditional Cambodian dessert made with sticky rice, coconut milk, and palm sugar.

Ingredients - Serves 6

Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
Drain the soaked rice and transfer it to a steamer lined with a piece of cheesecloth or muslin cloth.
Steam the rice over high heat for 30 minutes, or until the rice is cooked and sticky.
In a saucepan, combine the coconut milk, palm sugar, water, and salt. Cook over medium heat until the palm sugar is dissolved and the mixture is slightly thickened.
Remove the saucepan from heat and let the coconut mixture cool.
Once the rice is cooked, transfer it to a large mixing bowl. Pour the coconut mixture over the rice and mix well until the rice is evenly coated.
Take a piece of banana leaf and fold it into a cone shape. Fill the cone with the sticky rice mixture, then fold the top to seal the cone.
Repeat the process with the remaining banana leaves and sticky rice mixture.
Steam the filled banana leaf cones for 30 minutes.
Remove the steamed Num Chak Chan from the steamer and let them cool before serving.