Greetings everyone of Foodie Bee Hive, this sweet sticky-rice is a delicious and easy dessert commonly made for Cambodia traditional ceremony. Palm sugar, also called Skor Thnoat in my local area is a type of sugar made from Palm tree. I got this sugar when I visited my hometown, my aunt just send it to me.
Ingredients
- Coconut milk 🥥
- Palm sugar
- Banana leafs
- Sticky-rice
Directions 🧭
To prepare the palm fruit, we need to open it and peel it, remove all the thick skin away, wash it with clean water and set it aside.
This is the white flesh of coconuts. We already smashed it into a very small piece. Milky White Coconut Milk is used as cooking base in this recipe. The rich and creamy texture of coconut is attributed to high oil content in it.
So to take the coconut milk from coconut meat, we take fresh grated coconut in a bowl. I would like to pour hot water over it and let it stand for 5-7 minutes.
Water should not be boiling hot. Place mixture in another bowl and mix it until smooth puree. After that, Strain it through cheesecloth.
Place the banana leaves at room temperature for 1 hour. Optionally, run under hot water to quickly thaw the leaves.
It’s easier to clean smaller sections of leaf so if you know the size you need, cut them first and then wash. Here, I cut about 15 cm to 20 cm.
We are transferring the palm sugar into the skillet with a bit coconut milk to caramelize, the color of the cake depends on this process of the palm sugar. The color turn beautifully when we stir it well. Here I stir it about 5-7 minutes.
When the palm sugar is caramelizing, turn off the heat.
After we stir the palm sugar about 10-20 minutes, pour the sticky rice and palm fruit that we have prepared into the skillet. Try to stir it again and again to make sure our ingredients is goes well together.
This time, we transfer our mixture into the banana leaves, wrapped it and steam it over the heat.
Fold it into two then fold once again to form a wrap. Place it in a steamer and cook for 15-20minutes. or until banana leaves colour changes. Once it is cool enough to touch remove the wrapper. I usually enjoy it with hot tea.
