Sngor Mkak

Sngor Mkak 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 clean cloth or 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 mixing bowl.
Pour the coconut milk mixture over the sticky rice and gently mix 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 it.
Repeat the process with the remaining banana leaves and sticky rice mixture.
Steam the filled banana leaf packets over medium heat for 30 minutes.
Remove from the steamer and let them cool slightly before serving.
Serve the Sngor Mkak warm or at room temperature. Enjoy!