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KHMER DELICACIES -
NUM SLEUK CHAK
A typical Cambodian meal normally consists
of soup, salad, a main fish dish, vegetables
and rice. Cambodian dessert, normally made
of fresh fruit and sticky rice, complements
the main courses. Num Sleuk Chak is one Khmer
dessert made from sticky rice and is
available primarily in
Kampot and
Sihanoukville. Michelle Tranet,
Undersecretary of State of the Ministry of
Culture and Fine Arts, said it is difficult
to explain why the dessert is found on so
few dinner tables.
Khmer Foods
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"I have not discovered why Num Sleuk
Chak
is seen available only in
Kampot and
Sihanoukville", he said. Although he
offered Leisure little help to
discover the origins of the
delicious treat, rumor has it that
the Chak trees needed to produce Num
Sleuk Chak grow only in these two
provinces.
INGREDIENTS:
* 250g red sticky rice flour
* 125g white rice flour
* 100 g palm sugar
* 150 g cast sugar
* 2 cups grated coconut
* ˝ tsp salt
* Chak (nipa palm) leaves small bamboo
sticks
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DIRECTIONS:
Mix the sticky rice flour, white rice flour,
palm sugar and caster sugar together in a
large bowl. Add the grated coconut and salt,
and mix again. Cut the Chak leaves into
25-cm strips, wipe clean and fold in half
along the hard vein in the center of the
palm leaf. Fold again into quarters. Open
the palm leaf, cut off one quarter of the
leaf and throw away.
The remaining leaf is now divided into three
sections. In the first section, spoon 1 tbsp
of the mixture in the center and flatten
out. Fold over twice. Turn in the ends and
pin with a small bamboo stick. Cook on a
grill over a low flame for 10 to 15 minutes.
Enjoy!
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