Pong Mouan Snol

Pong Mouan Snol 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 banana leaves.
Steam the rice over high heat for 30 minutes, or until it becomes soft and sticky.
In a saucepan, heat the coconut milk over medium heat. Add the grated palm sugar and salt. Stir until the sugar is dissolved and the mixture is well combined.
Remove the steamed sticky rice from the steamer and transfer it to a large bowl.
Pour the coconut milk mixture over the sticky rice and gently mix until the rice is evenly coated.
Place a square of banana leaf on a flat surface. Spoon a portion of the sticky rice onto the center of the leaf.
Fold the banana leaf to enclose the sticky rice, creating a small parcel. Secure the edges with toothpicks or string.
Repeat the process with the remaining sticky rice and banana leaves.
Steam the parcels over medium heat for 30 minutes, or until the banana leaves become tender.
Remove the parcels from the steamer and let them cool slightly before serving.
Serve the Pong Mouan Snol warm or at room temperature. Enjoy!