6 Whole ripe bananas
2 Cups glutinous rice (rice need to soak in coconut, and water mixture for 5 hours)
1 Can coconut milk
2 Cups water
1 1/2 Tsp pandan leaf extract
1 Cup shredded coconut
1/2 Cup peeled mung beans (soaked overnight, drained)
1 Cup sugar (divided into 2 portions)
Banana leaves or (aluminum foil if banana leaf isn't available)
Crushed roasted peanuts - optional
Sweetened coconut milk - optional
1 - Combine rice, coconut milk, and water in a bowl. Allow ingredients to soak for 5 hours.
strain rice, discard coconut milk mixture.
2- Add 1/2 cup sugar, mung beans, pandan extract, and shredded coconut to rice. Mix well to combine, set aside.
3 - Cut 12 banana leaves, each leaf about 6" inches (lengthwise), use left over leaves to make thin strips to tie ends or use culinary twine. (use aluminum foil if banana leaves are not available.)
If using fresh leaves make sure to precook (steamed or pre-boiled)leaves before use. This is to soften leaves, allowing easy wrapping. Clean and dry leaf with towel, set aside.
4 - Peel bananas and rub with sugar.
1 - Place 2 banana leaves on a flat surface, one overlapping the other by 2" inches.
2 - Add 5 tbsp of rice onto the middle section of the leaf, spread the rice across, leaving atleast 1" to 2" inches on both ends
3 - Place banana on top of rice, make sure that the rice layer exceed the length of the banana.
4 - Add more rice to cover the banana
5 - Fold the leaves tightly (top and bottom), then fold both ends and use banana strips or twine to secure. While folding make sure rice completely covers the banana.
1 - Place cake in a steamer and steam for 40 minutes on high heat.
2 - Remove from heat, allow cake to cool then place in the refridgerator or freezer until ready to serve.
1 - Place cake on a rack under the broiler for 10 to 15 minutes, make sure to broil with leaf on.
2 - Remove outer leaf before serving.
3 - Drizzle cake with sweetened coconut milk and top with crushed roasted peanuts.
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