Num Kom

1. In a skillet, roast the sesame seeds over medium-low heat.
2. Turn off the heat and add the grated coconut and jaggery syrup.
3. Mix well and set this mixture aside. It will serve as the filling.
4. Mix the glutinous rice flour and salt. Add lukewarm water gradually while mixing until obtaining a dough that can be worked easily to form balls.
5. Form balls of dough of about 2 inches (5 cm) diameter until the dough is used up.
6. Flatten each ball and in the center of each dumpling, add some stuffing (black sesame, coconut, jaggery).
7. Close to form a ball again.
8. Cut the banana leaves into pieces of about 7x8 inches / 17x21 cm (one per dumpling).
9. Wash all the cut banana leaves and wipe with paper towels.
10. Grease each banana leaf with oil and place a dumpling in the center.
11. Close to form a pyramidal shape.

Steaming

1. Boil a large amount of water in a pot with a steamer basket.
2. Place a layer of banana leaf at the bottom of the basket (this prevents the dumplings from sticking to the bottom of the container and this also gives more flavor).
3. Arrange them carefully, taking care not to damage the pyramidal shape.
4. Place two layers of banana leaves on top again and place the lid on the pot.
5. Steam for 15 minutes.
6. Serve.