NHOAM ANGO’T SKOR:
Sticky Rice Dumpling with Palm Sugar
About this Recipe
This simple dessert, made from the two most common Khmer ingredients, rice and palm sugar, can be found in markets throughout the country. There is another version that has an oblong shape and is filled with sweet palm sugar.
- 2 cups sticky rice flour
- 1/2 cup coconut milk
- 1 pinch salt
- 4 pieces palm sugar, broken up into small pieces
- 10 gr grated coconut (garnish)
Step by Step Instructions
Mix the rice flour and salt with coconut milk to make smooth dough.
Divide the sticky rice dough into 60g balls.
Flatten each ball with the palm of your hand. Place about 5 or 6 small pieces of palm sugar in the center of each ball.
Stretch over the sticky rice dough to cover. Rolling each piece of dough on a table, form into a neat ball.
Poach in a pot of simmering water until the dumplings float to the top. This means the dumplings are cooked. Remove with a slotted spoon.
Serve with grated coconut on top.