Num Kom: Cambodian Palm Sugar & Coconut Pudding

In a medium bowl, combine the sticky rice flour and salt. Gradually add the coconut milk and water, mixing well until a smooth, pliable dough forms. It should be soft but not sticky.

In a small saucepan, combine the chopped palm sugar with 2 tablespoons of water. Heat over medium-low heat, stirring constantly, until the palm sugar is fully dissolved and forms a thick syrup. Remove from heat and let it cool slightly.

Take a small portion of the dough (about 1 tablespoon) and flatten it into a disc in your palm. Place about 1 teaspoon of the cooled palm sugar syrup in the center.

Carefully fold the edges of the dough over the syrup, sealing it completely to form a small ball. Repeat with the remaining dough and syrup.

If using banana leaves, lightly grease each leaf square. Place one dough ball in the center of each leaf and fold the leaf to enclose the pudding, securing with a toothpick if necessary. If not using banana leaves, lightly grease a heatproof dish.

Arrange the wrapped puddings (or place unwrapped puddings in the greased dish) in a steamer basket. Steam over medium-high heat for 25-30 minutes, or until the puddings are firm and translucent.

Carefully remove the puddings from the steamer. Let them cool slightly before unwrapping (if using banana leaves). Garnish with toasted sesame seeds before serving warm or at room temperature.