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| Num Ansom Chek |
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Douse the sticky rice in water for around two hours to diminish and set it up for cooking. Deplete well.
Include the coconut cream from the crisp coconut to the uncooked rice. Blend well.
Take two banana leaves and spread them level.
Place a stored measure of the rice blend onto the banana leaf and spread it so it is around 3cm thick.
Roll the bananas in sugar and spot two of them end to end amidst the rice blend on the banana takes off.
Pack somewhat more rice blend around the banana and move it firmly inside the banana leaf so it is fit as a fiddle of an expansive burrito. Seal it at both closures.
Tie the banana bundle firmly with string or twine to verify it is water-tight.
Heat up the banana bundles in water for roughly one and half hour
Include the coconut cream from the crisp coconut to the uncooked rice. Blend well.
Take two banana leaves and spread them level.
Place a stored measure of the rice blend onto the banana leaf and spread it so it is around 3cm thick.
Roll the bananas in sugar and spot two of them end to end amidst the rice blend on the banana takes off.
Pack somewhat more rice blend around the banana and move it firmly inside the banana leaf so it is fit as a fiddle of an expansive burrito. Seal it at both closures.
Tie the banana bundle firmly with string or twine to verify it is water-tight.
Heat up the banana bundles in water for roughly one and half hour
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