Cambodian Num Ansom Chek Sticky Rice Banana Cakes with Coconut

1. 1

   Soak glutinous rice in water for at least 4 hours or overnight for optimal texture.

2. 2

   Drain rice, then mix it with coconut milk, sugar, and salt in a bowl.

3. 3

   Prepare banana leaves by steaming them briefly to make them pliable, then cut into rectangles.

4. 4

   Place a layer of the rice mixture on a banana leaf, add slices of banana and shredded coconut on top.

5. 5

   Fold the banana leaf around the filling, creating a secure package, and tie with kitchen string.

6. 6

   Steam the wrapped cakes in a steamer for about 40 minutes until cooked through.

7. 7

   Let the cakes cool slightly before unwrapping and serve warm or at room temperature.

Per serving