Instruction

• Drain the soaked glutinous rice thoroughly in a fine-mesh strainer
• In a medium bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely
• Add the drained rice to the coconut milk mixture, mixing gently to coat every grain evenly
• Let it sit for 15 minutes to absorb the liquid
• Prepare a steamer by filling the bottom pot with 2 inches of water and bringing it to a boil over high heat
• Lay a banana leaf square flat on your work surface, shiny side up
• Spoon ¼ cup of the rice mixture into the center, spreading it into a 4-inch rectangle
• Place 2 tablespoons of mung bean paste in a line down the middle of the rice rectangle
• Fold the banana leaf over the filling lengthwise, then fold in the sides to create a tight parcel
• Tip: Press firmly to compact the rice, which helps it hold its shape during steaming
• Secure the parcel with kitchen twine, tying it firmly but not too tight to allow for expansion
• Repeat steps 5–8 with the remaining ingredients to make 8 parcels total
• 10
• Arrange the parcels in a single layer in the steamer basket, leaving small gaps between them for steam circulation
• 11
• Cover the steamer and steam over medium heat for 90 minutes, checking halfway to ensure the water hasn’t boiled dry—add more hot water if needed
• Tip: The parcels are done when the banana leaves turn a deep green and the rice feels firm to the touch
• 12
• Carefully remove the parcels from the steamer and let them cool for 20 minutes before unwrapping
• Tip: Cooling sets the texture, making slicing cleaner
• 13
• Unwrap the banana leaves and slice each parcel into 1-inch thick rounds for serving