Cambodian Banana Sticky Rice Cakes (Num Chak Kachan)

In a large bowl, whisk together the glutinous rice flour, rice flour, granulated sugar, and salt until well combined.

Gradually add the coconut milk to the dry ingredients, stirring continuously until a smooth batter forms. Ensure there are no lumps.

Fold in the mashed ripe bananas into the batter until evenly distributed.

To prepare the banana leaves, briefly pass them over a low flame or dip them in hot water for a few seconds to make them pliable and prevent tearing.

Place about 1/2 cup of the batter onto the center of each softened banana leaf. Fold the sides of the leaf over the batter to form a packet, then fold the ends to seal.

Arrange the banana leaf packets in a steamer basket. Ensure there is enough space between them for steam to circulate.

Steam the cakes over boiling water for 40-45 minutes, or until the cakes are firm to the touch and cooked through. The banana leaves will darken.

Carefully remove the steamed cakes from the steamer. Let them cool slightly before serving. They can be enjoyed warm or at room temperature.