1 2/3 cups glutinous (sticky) rice
1 cup coconut milk
1 1/3 cups jiggery, palm sugar, or soft light brown sugar
1 heaping tbs white sesame seeds, roasted
banana leaves, cut into 6-inch diameter circles
Step 1: Soak the rice in a large bowl of cold water overnight or for at least 3 hours. Wash and drain. Wrap the rice in cheesecloth and steam in a steamer for 30 minutes, stirring the rice every 10 minutes, until cooked through. Dry the steamed rice and let cool.
Step 2: Prepare the banana leaf cups. For each cup, place 2 banana leaf circles back to back with the shiny surface face outward on both sides. From the outside of the circle, fold up about 1 1/4 inches of banana leaf and then fold in on itself to create a corner. Secure with a toothpick or use a stapler. Repeat until there are 4 corners.
Step 3: Simmer the coconut milk and sugar in a wok over medium heat until it begins to thicken. Add the rice and stir until the rice becomes light, dry and crispy, about 15-20 minutes.
Step 4: Carefully spoon the mixture into the banana leaf cups and let cool. Sprinkle with the sesame seeds and serve.
Reprinted with permission from Thailand: The Cookbook (2014, Phaidon)