Teresa's Recipes
Pong Mouan Snol (Cambodian Sticky Rice Parcels)
Take a culinary journey to the heart of Cambodia with Pong Mouan Snol, a beloved traditional dessert. This delicacy, made from fragrant sticky rice enveloped in banana leaves, offers a delightful play of textures and flavors. The rice is infused with a sweet-savory coconut milk sauce and palm sugar, creating a mouth-watering treat that's enjoyed on special occasions and family gatherings.
Ingredients
- 8-10 squares (approximately 8 inches each) Banana leaves
- 1 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: 300
- Fat: 8g
- Carbs: 53g
- Protein: 5g
- Sodium: 300mg
- Sugar: 25g
Instructions
- Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or better yet, overnight.
- Drain the soaked rice and transfer it to a steamer lined with banana leaves. Steam the rice over high heat for 30 minutes, or until the grains are soft and sticky.
- While the rice is steaming, prepare the sweet coconut sauce. In a saucepan, heat the coconut milk over medium heat. Add the grated palm sugar and salt. Stir until the sugar is fully dissolved and the mixture is well combined.
- Remove the steamed sticky rice from the steamer and transfer it to a large bowl. Pour the sweet coconut milk mixture over the sticky rice and gently mix until the rice is evenly coated.
- Cut the banana leaves into squares of about 8 inches each. Place a square of banana leaf on a flat surface. Spoon a portion of the sticky rice onto the center of the leaf.
- Fold the banana leaf to enclose the sticky rice, forming a small parcel. Secure the edges with toothpicks or string.
- Repeat this process with the remaining sticky rice and banana leaves.
- Steam the parcels over medium heat for another 30 minutes, or until the banana leaves become tender and darken in color.
- Remove the parcels from the steamer and let them cool slightly before serving. The Pong Mouan Snol is traditionally enjoyed warm or at room temperature.
Tips
- For an even richer flavor, try substituting the palm sugar with dark brown sugar or coconut sugar.
- If banana leaves are not available, you can use corn husks or parchment paper as a substitute.