Pong Mouan Snol (Cambodian Sticky Rice Parcels)

Ingredients

• Banana leaves (8-10 squares (approximately 8 inches each))
• Salt (1 teaspoon)
• Palm sugar (1 cup, grated)
• Coconut milk (2 cups)
• Sticky rice (2 cups)

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 better yet, overnight.
2. 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.
3. 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.
4. 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.
5. 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.
6. Fold the banana leaf to enclose the sticky rice, forming a small parcel. Secure the edges with toothpicks or string.
7. Repeat this process with the remaining sticky rice and banana leaves.
8. Steam the parcels over medium heat for another 30 minutes, or until the banana leaves become tender and darken in color.
9. 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.