Sngor Mkak

Ingredients

• Sticky rice (2 cups)
• Coconut milk (1 cup)
• Palm sugar (1/2 cup, grated)
• Salt (1/4 teaspoon)
• Banana leaves (8-10 pieces, cut into squares)
• Water (for soaking and steaming)

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 becomes tender.
2. Drain the soaked rice and transfer it to a steamer lined with a clean cloth or banana leaves, which will impart a subtle fragrance.
3. Steam the rice over high heat for about 30 minutes, or until it becomes soft and sticky, ensuring the perfect texture.
4. In a saucepan, gently heat the coconut milk over medium heat. Add the grated palm sugar and salt, stirring until the sugar is fully dissolved and the mixture is well combined.
5. Once the rice is steamed, remove it from the steamer and transfer it to a large mixing bowl. Pour the warm coconut milk mixture over the rice and gently mix until the rice is evenly coated with the rich, creamy sauce.
6. To form the packets, take a piece of banana leaf and fold it into a cone shape. Fill the cone with the sticky rice mixture, then fold the top to seal it securely.
7. Repeat the process with the remaining banana leaves and sticky rice mixture, creating a delightful assembly line of packets.
8. Steam the filled banana leaf packets over medium heat for an additional 30 minutes, allowing the flavors to meld beautifully.
9. Once steamed, remove the packets from the steamer and let them cool slightly before serving. The aroma is irresistible!
10. Serve the Sngor Mkak warm or at room temperature, and enjoy this delightful taste of Cambodia.