Khao Tom Mat

Ingredients

• Sticky rice (2 cups)
• Coconut milk (1 1/2 cups)
• Palm sugar (3/4 cup, grated)
• Salt (1/4 teaspoon)
• Toasted sesame seeds (2 tablespoons, for garnish)
• Banana leaves (8-10 pieces, cut into squares)

Instructions

1. Soak the sticky rice in water for at least 4 hours or overnight to achieve the perfect texture.
2. Drain the soaked rice and rinse it well under cold water to remove excess starch.
3. In a medium saucepan, combine the coconut milk, grated palm sugar, and salt. Heat over medium heat, stirring until the sugar is completely dissolved and the mixture is smooth.
4. Add the drained sticky rice to the saucepan and stir well to ensure the rice is evenly coated with the coconut mixture.
5. Cover the saucepan with a lid and cook the rice over low heat for 20-25 minutes, or until the rice is tender and has absorbed the coconut milk.
6. While the rice is cooking, prepare the banana leaves by blanching them in boiling water for about 30 seconds, just until softened. This will make them easier to fold and less likely to tear.
7. Take a square piece of banana leaf and place a generous spoonful of the cooked sticky rice in the center.
8. Fold the banana leaf over the rice to form a small parcel, securing it with a toothpick or kitchen string to keep it closed. Make sure to seal the edges well.
9. Repeat the process until all the rice is wrapped in banana leaves.
10. Place the parcels in a steamer basket, and steam for about 15-20 minutes, or until heated through and fragrant.
11. Carefully unwrap the parcels, remove any toothpicks or strings, and sprinkle the steamed rice dumplings with toasted sesame seeds before serving.