200 g glutinous rice, washed and soaked
for 3-4 hours or overnight
100 g young, grated coconut (white part
of coconut only)
100 g palm sugar, finely chopped
1¼ teaspoon salt
18-20 pieces softened banana leaves, cut
into 12-cm squares
Method:
Drain the soaked glutinous rice and
grind (not too finely) in a spice grinder to the texture of fine
breadcrumbs. In a mixing bowl, combine the ground glutinous
rice, grated coconut and salt, the mixture should be crumbly.
Fold the banana leaf into a wide cone. Fill the tip with 2
tablespoons of rice mixture, hollowing out the middle slightly.
Into this hollow, spoon in 1 rounded teaspoon of chopped palm sugar,
being careful to enclose it within the flour (to prevent leakage
during steaming). Top with another scant 1 tablespoon of mixture
to cover the sugar. Fold the base of the triangle over to
enclose neatly and arrange cones on a steamer tray. Steam over
moderate heat for 25 minutes.