Nom Banh Chou

Ingredients

• Sticky rice (2 cups)
• Bananas (3-4, ripe and sliced)
• Coconut milk (1 cup)
• Sugar (1/2 cup)
• Salt (1/4 teaspoon)
• Sesame seeds (1/4 cup, toasted)
• Pandan leaves (2-3, for steaming (optional))

Instructions

1. Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight to achieve the perfect sticky texture.
2. Drain the soaked rice and transfer it to a steamer basket lined with pandan leaves (if using). Steam the rice over high heat for 20-25 minutes, or until the rice is fully cooked and has a sticky consistency.
3. In a separate saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring gently until the sugar has completely dissolved and the mixture is warm.
4. In a serving dish, create a layer with half of the cooked sticky rice, followed by half of the sliced bananas.
5. Pour half of the coconut milk mixture over the bananas and rice, ensuring even coverage.
6. Repeat the layering process with the remaining sticky rice, bananas, and coconut milk mixture to create a beautiful, multi-layered dessert.
7. Finish by sprinkling the toasted sesame seeds generously over the top for added texture and flavor.
8. Cover the dish and refrigerate for at least 1 hour before serving to allow the flavors to meld and the dessert to chill.
9. Serve chilled and enjoy this exquisite taste of Cambodia!