Num Chak Chan

Ingredients

• Sticky rice (2 cups)
• Water (4 cups (for soaking and steaming))
• Coconut milk (1 cup)
• Palm sugar (1/2 cup, chopped)
• Salt (1/4 teaspoon)
• Banana leaves (10-12 pieces (cut into squares for cones))

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 ensure it absorbs moisture and becomes tender.
2. Drain the soaked rice and transfer it to a steamer lined with a piece of cheesecloth or muslin cloth. Steam the rice over high heat for about 30 minutes, or until the rice is fully cooked and has a sticky texture.
3. While the rice steams, prepare the coconut sauce. In a medium saucepan, combine the coconut milk, chopped palm sugar, water (1/2 cup), and salt. Cook over medium heat, stirring frequently, until the palm sugar has completely dissolved and the mixture thickens slightly, about 5-7 minutes.
4. Remove the saucepan from heat and allow the coconut mixture to cool for a few minutes.
5. Once the rice is cooked, transfer it to a large mixing bowl. Pour the cooled coconut mixture over the rice and mix thoroughly until the rice is evenly coated and the flavors are well combined.
6. To create the banana leaf cones, take a square piece of banana leaf and fold it into a cone shape, securing the bottom. Fill the cone with the sticky rice mixture, then fold over the top to seal the cone securely.
7. Repeat the process with the remaining banana leaves and sticky rice mixture, ensuring each cone is filled but not overly packed.
8. Place the filled banana leaf cones in a steamer and steam for an additional 30 minutes to allow the flavors to meld.
9. Carefully remove the Num Chak Chan from the steamer and let them cool slightly before serving. Enjoy warm or at room temperature.