Angkor Wat

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Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
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Kantaung Sleuk Chek
How to Make a Banana Leaf Cup

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Banana Leaf & Fruits

 

Step by step photos to follow ...

From fresh banana leaves  

  1. First, clean banana leaves with a damp clean cloth.
  2. In the sink, poor boiling water onto the leaves just enough for them to become pliable, and pat dry.
  3. To make a 7 cm/3 inch diameter cup with 7 cm/3 inch height, cut the banana leaves into 20 cm/8 inch diameter circles.
  4. To strengthen each cup, put two circles on top of each other by ensuring that their grains criss-cross each other. That is the first circle with the leaf grain running vertically, on top of the second with the grain running horizontally.
  5. Mark a square of 7 cm x 7 cm (3 inch x 3 inch) in the middle of the double thickness circle – this will be the base of the cup.
  6. Place your forefinger on one corner of the square by pointing it to the outside edge. With the other hand, lift up the nearest edge in front of the finger vertically; with the help your middle-finger, pinch a fold 2½ cm/1 inch fold, and secure the fold  using a tiny toothpick or stapler so the corner stands up vertically. Repeat the process with the three remaining corners, thus, making the cup.

From frozen banana leaves:

  1. Thaw them for approximately 2 hours at room temperature
  2. Remove the number of leaves needed; reseal the package and re-freeze the rest (yes, you can refreeze it).
  3. Fill the sink with cold water, and rinse the leaves
  4. Use a cloth to wipe them clean, and pat dry on both sides with kitchen paper
  5. (Follow step 3-6 above to make banana cups)

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Num Ansorm Chrouk

Note:

Banana leaves are very versatile. Large, flexible and waterproof, they are used for many functions such as decorations, wrappings, plate mats, and containers. The Khmers love using banana leaves in cooking both savoury and sweet dishes. Not only do they produce a distinctive aroma, they also impart a subtle flavour to the food. In the case of ‘Num ansorm chrouk’, a Khmer traditional sticky rice cake, which is normally kept for up to a week in the open air without any form of refrigeration, banana leaves play an important role in keeping the cake clean and protecting it from flies.