Timphan

Mash ripe banana with coconut milk and salt, then mix in glutinous rice flour to make a soft dough.

Cook grated coconut with palm sugar and pandan until the filling is sticky and aromatic.

Oil pieces of banana leaf and spread a thin oval of banana rice dough on each one.

Place coconut filling in the center, fold the dough over it, and wrap the leaf into neat packets.

Steam until the packets are tender and fragrant, then cool slightly before unwrapping.