Teresa's Recipes
Chek Ktis
Chek Ktis is a delightful Cambodian delicacy that takes you on a culinary journey through Southeast Asia. This dessert, traditionally served during festivals, is a joyous blend of soft, sticky rice enrobed in a rich, luscious coconut milk sauce, sweetened with the subtle caramel-like flavor of palm sugar. This recipe is wrapped in banana leaves, which infuse the dessert with a hint of their unique aroma as it steams to perfection.
Ingredients
- 8-10 (cut into squares) Banana leaves
- 1/2 teaspoon Salt
- 1 cup, grated Palm sugar
- 2 cups Coconut milk
- 2 cups Sticky rice
Dietary Notes
- Servings: 8-10
- Dish Type: Dessert
- Prep Time: 4 hours 30 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 12g
- Carbs: 58g
- Protein: 5g
- Sodium: 150mg
- Sugar: 25g
Instructions
- Clean the sticky rice under cold running water until the water turns clear. Soak the rice in water for at least 4 hours or preferably overnight.
- Drain the soaked rice and place it in a steamer that's been lined with a clean cloth or banana leaves.
- Steam the rice on high heat for about 30 minutes, until it turns soft and sticky.
- While the rice is steaming, prepare the coconut sauce. Heat the coconut milk in a saucepan over medium heat. Add the grated palm sugar and salt to the coconut milk, stirring until the sugar has completely 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 warm coconut milk mixture over the rice. Gently mix until the rice is evenly coated with the sauce.
- Take a square piece of banana leaf and fold it into a cone shape. Spoon the sticky rice mixture into the banana leaf cone, leaving a bit of space at the top for folding.
- Fold the top of the banana leaf cone down to securely seal the Chek Ktis.
- Repeat the process with the remaining sticky rice mixture and banana leaves.
- Steam the filled banana leaf cones (Chek Ktis) over medium heat for another 30 minutes.
- Remove the Chek Ktis from the steamer and allow them to cool before serving. Enjoy this authentic Cambodian dessert!
Tips
- If you can't find banana leaves, you can substitute them with parchment paper.
- Palm sugar can be replaced with dark brown sugar or coconut sugar if not available.