The original recipe calls for using sticky (glutonous) rice flour and freshly grated coconut. It also mentions to smoke the coconut filling to create a unique flavor to the dish. That would have taken hours and required bees wax. I went without that process too. So the below recipe is my version of the original and - you've been warned - it's a bit flawed!
Course Dessert
Cuisine Cambodian
Keyword rice flour
Prep Time 40 minutesmins
Cook Time 15 minutesmins
Total Time 55 minutesmins
Ingredients
1,5cupsrice flour
water
1/2cuppalm sugar
1cupgrated coconut
1pinchsalt
4tspsesame seeds
banana leavescut into round shapes and greased with oil
toothpicks
Sugary dip
1/2cupbrown sugar
1tspcinnamon
1tspcardamom
Instructions
To make the dough, place the rice flour into a mixing bowl and add water and a little palm sugar until it resembles a smooth pliable dough that is not too wet and can hold it's shape. If it crumbles, it is too dry and you have a to add a little bit of water. If it is too soft, add a bit of flour. Leave dough to stand for 30 minutes
In the meantime you can prepare the filling. Heat a pan over low heat. Add some palm sugar in there and heat until the sugar is dissolved. Add the grated coconut and some cinnamon and cardamom if you want. Simmer over low heat until the coconut becomes sticky and has absorbed all the sugar and spices. Remove from heat, sprinkle with sesame seeds and allow to cool.
Grease your hands with a little oil, then take a piece of dough between your hands and form a ball of around 4 cm in diameter. Flatten the ball and place coconut filling in the centre. Bring the edges of the dough up over the filling and seal the ball by pinching the sides together. Much like making a dumpling. Roll the dough into a ball.
Shape the banana leaf into a cone or try to shape the banana leaf into a cone. I did that for the first two and that didn't work out so well, so I ended just folding the banana leaf over the ball and in the end that got me the one round ball, so you might want to consider following this less then perfect method too. Secure the banana leaf with toothpicks.
Repeat these steps until all the dough and filling is used.
Put the banana leafs into a steamer and steam for about 15 minutes.