Method

  1. Soak the rice

    Rinse 240 g of glutinous rice in several changes of cool water until the water is nearly clear. Put the rice in a large bowl, cover it by at least 5 cm (2 in) with cool water, and soak for 2 hours. Drain thoroughly in a fine-mesh sieve while you prepare the saucepan.

    2:00:00

  2. Build the coconut rice base

    Coconut sticky rice in a saucepan with most liquid absorbed and opaque grain centers

    Combine 240 ml of full-fat coconut milk, 80 ml of water, 50 g of light brown sugar, 3 g of fine salt, and 2 pandan leaves in a wide heavy saucepan. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Add 240 g of glutinous rice and cook, stirring often, until most of the liquid is absorbed and the grains are swollen but still opaque at their centers, 8 to 10 minutes. Start checking at 8 minutes and lower the heat if coconut begins to catch. Remove from the heat and lift out the pandan leaves.

    08:00

  3. Cool the rice

    Spread the rice in an even layer on a wide plate. Let it stand for 15 minutes, until warm rather than hot and firm enough to shape without flowing. Do not press it smooth; visible grains make the texture easier to judge.

    15:00

  4. Prepare the filling and leaves

    Softened banana leaves beside four banana pieces and drained cooked black beans

    Rinse 120 g of cooked black beans and drain well. Peel 2 ripe bananas and cut each crosswise into two equal pieces. Warm 4 banana leaf pieces one at a time in a dry skillet over medium-low heat, turning once, until pliable and darker green; move each piece as soon as it bends without cracking. Wipe the smooth sides clean and lay them flat.

  5. Build and wrap the parcels

    Coconut sticky rice, banana, and black beans arranged on banana leaf before folding

    Divide the cooled rice evenly among the leaf pieces. On each smooth side, shape half of one rice portion into an 11 x 7 cm (4 1/2 x 2 3/4 in) rectangle, leaving wide margins. Place one banana piece lengthwise in the center and divide the black beans evenly beside it. Cover with the remaining half of that rice portion, then bring the long leaf sides together and fold twice. Tuck the short ends underneath so each parcel is snug but not compressed; place seam-side down.

  6. Steam the parcels

    Four deep-olive steamed banana-leaf parcels spaced in a steamer basket

    Pour enough water into a wide pot to reach 3 cm (1 1/4 in), then set a steamer basket above it so the water cannot touch the parcels. Bring the water to a steady boil. Arrange the parcels seam-side down with small gaps; use batches rather than crowding. Cover and steam over medium heat for 35 to 40 minutes, starting the check at 35 minutes. The leaves should be deep olive, the rice fully translucent and tender, and the banana soft but still shaped. Add more boiling water below the basket if needed.

    35:00

  7. Rest, unwrap, and serve

    Turn off the heat and wait until vigorous steam subsides before lifting the lid away from your face. Transfer the parcels with tongs and let them stand for 15 minutes so the sticky rice sets. Serve one parcel per person and unwrap at the table; banana leaf is not edible.

    15:00
Cook's noteFold the leaf snugly but do not compress the rice hard; a little interior space lets steam circulate and keeps the parcel from splitting.

Smart Substitutions

  • No pandan leaves? Omit them; coconut milk and banana leaf still provide a fragrant base.
  • No black beans? Use cooked adzuki beans or split mung beans in the same measured amount.
  • No light brown sugar? Use granulated sugar or grated palm sugar in the same measured amount.
  • No banana leaves? Use food-safe parchment squares and kitchen twine; the parcels will lose the leaf aroma but keep the same shape.

Tips and Variations

  • Choose bananas that are yellow and fragrant but still firm enough to halve cleanly.
  • Keep the rice layer even so every parcel steams at the same rate.
  • Lift the steamer lid away from your face and let condensation fall away from the parcels.

What Went Wrong?

  • Rice is still opaque in the center Return the parcels to the steamer for 5 to 10 minutes, making sure boiling water remains below the basket.
  • Banana leaf cracks while folding Warm it a few seconds longer, then refold so the split sits underneath the final seam.
  • Filling pushes out of the parcel Narrow the rice rectangle, keep wider leaf margins, and fold snugly without pressing the filling.
  • Rice feels loose after unwrapping Let the parcel stand for the full 15 minutes before opening so the starch can settle.

Nutrition Estimate

Calories500
Protein9 g
Carbs85 g
Fat15 g
  • Fiber: 7 g per serving
  • Sodium: 310 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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FAQ

Are these an authentic named Southeast Asian dessert?This is an original GeekDishes formulation closely related to Thai khao tom mat or khao tom mud and Malaysian pulut dakap, with related banana-leaf sticky-rice sweets found across Southeast Asia. The banana-and-black-bean filling, proportions, and folding method are presented as a respectful home-cook interpretation, not as a claim to one definitive regional standard.