Num Ansom (Coconut-infused sticky rice with plantain and jackfruit steamed in banana leaves)

Makes 12 servings

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14 banana leaves, the extra to account for any breakage or too-small leaves

2 cups of sticky rice, rinsed and soaked in cold water overnight

13/4 cups of coconut milk

1/2 cup sugar

1/2 teaspoon of sea salt

2 very ripe plantains, halved lengthwise, then cut into thirds

1/2 cup jackfruit chunks, cut into strips

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1. Soak banana leaves in warm water until they are soft and pliable, about 5 minutes. Drain and trim into 10-inch squares, cutting away the strong fibrous ends. Dry each side of the banana leaf, using a cloth.

2. Drain soaked rice, set aside. Add the coconut milk, sugar, and sea salt to a saucepan set over medium heat. Bring to a simmer and add the rice, stirring to incorporate. Cook uncovered on low heat until coconut mixture is completely absorbed by rice, about 10 minutes. Remove from heat and set aside.

3. To assemble, place 1 banana leaf square on a work surface, and place 2 strips of jackfruit in the middle. Place a heaping tablespoon of the rice mixture on top of the jackfruit, and spread it out into a rectangle roughly the same size as a plantain segment. Place a plantain segment on top, and add another heaping tablespoon of the rice mixture on top. Roll the banana leaf up like a burrito to seal, keeping the mixture tightly compacted.

4. Bring two inches of water to a boil in the bottom of a pot with a tight-fitting lid. Insert a steamer basket, and arrange the num ansom in a single layer. Cover, and steam for 40 minutes.

- Adapted from Anna Hitchens, Koliyan

Per Serving: 186 calories; 2 grams protein; 29 grams carbohydrates; 14 grams sugar; 9 grams fat; no cholesterol; 85 milligrams sodium; 2 grams dietary fiber.EndText