1 - 1.

2 - Drain the soaked glutinous rice thoroughly in a fine-mesh strainer.

3 - 2.

4 - In a medium bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely.

5 - 3.

6 - Add the drained rice to the coconut milk mixture, mixing gently to coat every grain evenly.

7 - Let it sit for 15 minutes to absorb the liquid.

8 - 4.

9 - Prepare a steamer by filling the bottom pot with 2 inches of water and bringing it to a boil over high heat.

10 - 5.

11 - Lay a banana leaf square flat on your work surface, shiny side up.

12 - Spoon ¼ cup of the rice mixture into the center, spreading it into a 4-inch rectangle.

13 - 6.

14 - Place 2 tablespoons of mung bean paste in a line down the middle of the rice rectangle.

15 - 7.

16 - Fold the banana leaf over the filling lengthwise, then fold in the sides to create a tight parcel.

17 - Tip: Press firmly to compact the rice, which helps it hold its shape during steaming.

18 - 8.

19 - Secure the parcel with kitchen twine, tying it firmly but not too tight to allow for expansion.

20 - 9.

21 - Repeat steps 5–8 with the remaining ingredients to make 8 parcels total.

22 - 10.

23 - Arrange the parcels in a single layer in the steamer basket, leaving small gaps between them for steam circulation.

24 - 11.

25 - 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.

26 - Tip: The parcels are done when the banana leaves turn a deep green and the rice feels firm to the touch.

27 - 12.

28 - Carefully remove the parcels from the steamer and let them cool for 20 minutes before unwrapping.

29 - Tip: Cooling sets the texture, making slicing cleaner.

30 - 13.

31 - Unwrap the banana leaves and slice each parcel into 1-inch thick rounds for serving.