A cake for wedding ceremonies and religious festivals, the "Num Sao Soy" is my favorite dessert of all times made of sticky rice flour, grated coconut and palm sugar. They can be easily found in fresh markets, and the best are at Psar Thmey market in Phnom Penh. It is from the yiey "aunty" who was selling the treats that I learned how to cook it when I was eleven. My dad has this amazing gift to connect with other people and convince them to do something exceptional like here, to share their secrets with me. I am grateful that these cooks in the streets stepped in to sooth the absence of my grand mother and taught me how to cook these traditional recipes.