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In a pot, combine the 150g shredded coconut, 100ml coconut milk, 50g palm sugar, and 1/4 teaspoon salt for the filling.

Cook the coconut mixture over medium heat, stirring continuously, until it thickens and forms a paste-like consistency. Once thickened, remove from heat and set aside to cool.

In a separate mixing bowl, combine the 200g sticky rice flour, 100ml coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt for the dough.

Mix these ingredients thoroughly until well combined.

Gradually add the 1/4 cup of warm water to the mixture while kneading. Continue kneading until a soft and pliable dough is formed.

Take a small portion of the prepared dough and flatten it into a disc shape.

Place a spoonful of the cooled coconut filling in the center of the flattened dough disc.

Fold the dough over the filling to create a half-moon shape, then carefully pinch and seal the edges to enclose the filling.

Place the filled dough onto a piece of banana leaf. Fold the banana leaf around the dough to form a triangular parcel.

Repeat steps 6-9 for the remaining dough and filling.

Arrange all the wrapped parcels in a steamer basket.

Steam the parcels for 15-20 minutes, or until the banana leaves change to a yellowish-green color and release a fragrant aroma.


In a pot, combine the 150g shredded coconut, 100ml coconut milk, 50g palm sugar, and 1/4 teaspoon salt for the filling.

Cook the coconut mixture over medium heat, stirring continuously, until it thickens and forms a paste-like consistency. Once thickened, remove from heat and set aside to cool.

In a separate mixing bowl, combine the 200g sticky rice flour, 100ml coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt for the dough.

Mix these ingredients thoroughly until well combined.

Gradually add the 1/4 cup of warm water to the mixture while kneading. Continue kneading until a soft and pliable dough is formed.

Take a small portion of the prepared dough and flatten it into a disc shape.

Place a spoonful of the cooled coconut filling in the center of the flattened dough disc.

Fold the dough over the filling to create a half-moon shape, then carefully pinch and seal the edges to enclose the filling.

Place the filled dough onto a piece of banana leaf. Fold the banana leaf around the dough to form a triangular parcel.

Repeat steps 6-9 for the remaining dough and filling.

Arrange all the wrapped parcels in a steamer basket.

Steam the parcels for 15-20 minutes, or until the banana leaves change to a yellowish-green color and release a fragrant aroma.
