Num Plae Ai: Cambodian Sticky Rice Dumplings with Palm Sugar & Coconut

In a medium bowl, combine 1 cup glutinous rice flour with 0.5 cup water. Mix well until a soft, pliable dough forms. If the dough is too dry, add water 1 teaspoon at a time until it reaches the right consistency.

Roll the dough into small, marble-sized balls, about 0.5 inch in diameter. You should get approximately 20-25 balls.

Bring a pot of water to a rolling boil over high heat. Carefully drop the rice flour balls into the boiling water. Cook for 3-5 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and transfer to a bowl of cold water to prevent sticking.

While the balls are cooking, prepare the palm sugar syrup. In a small saucepan, combine 0.5 cup chopped palm sugar and 0.25 cup water. Cook over medium heat, stirring occasionally, until the palm sugar is completely dissolved and the syrup thickens slightly, about 5-7 minutes.

In another small saucepan, gently heat 1 can full-fat coconut milk with 0.25 teaspoon salt over low heat, stirring occasionally, until warmed through. Do not boil.

To serve, drain the cooked rice flour balls from the cold water. Divide them among individual serving bowls. Drizzle generously with the warm palm sugar syrup and then pour warm coconut milk over the top. Serve immediately.