Chek Ktis

Ingredients

• Banana leaves (8-10 (cut into squares))
• Salt (1/2 teaspoon)
• Palm sugar (1 cup, grated)
• Coconut milk (2 cups)
• Sticky rice (2 cups)

Instructions

1. 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.
2. Drain the soaked rice and place it in a steamer that's been lined with a clean cloth or banana leaves.
3. Steam the rice on high heat for about 30 minutes, until it turns soft and sticky.
4. 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.
5. 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.
6. 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.
7. Fold the top of the banana leaf cone down to securely seal the Chek Ktis.
8. Repeat the process with the remaining sticky rice mixture and banana leaves.
9. Steam the filled banana leaf cones (Chek Ktis) over medium heat for another 30 minutes.
10. Remove the Chek Ktis from the steamer and allow them to cool before serving. Enjoy this authentic Cambodian dessert!