Num Tiep | Cambodian Dessert

Num Tiep

2 Cups un-cook Jasmine sweet rice, rinsed and drained  One Cup water  One Large can coconut milk  One and half Cup sugar  Half Teaspoon salt  Two Tablespoons banana extract or pure vanilla extract  Half Cup roasted sesame seeds  Four oz Shredded fresh or frozen fresh coconut meat, (sold at frozen section at most Asian markets)

Cook sweet-rice with one-glass water in a programmed rice cooker. At the point when sweet-rice cooked, separate cooked sweet rice with spatula and set it a side.

Cook coconut drain in a substantial non stick pot till sauce thicken. Include sugar, salt, banana or vanilla concentrate, blends till sugar disolved. Include cooked sweet rice in with coconut sauce, mixes well, include destroyed coconut meat and mixes well.

Spreads arranged sweet-rice uniformly on a cake skillet or compartment. Sprinkles cooked sesame seeds on top, use spatula to pushed down sesame seeds and let it set for couple of hours. Cut into square pieces before serve.

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