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This dish is made from ripe bananas, usually pisang raja or pisang awak, which are mashed and mixed with coconut milk, sugar, and a little salt to create a balanced taste.

1. Ripe Bananas – Use fully ripe bananas to provide a sweeter taste and a more fragrant aroma. Pisang raja, pisang nangka, or pisang emas are the best options.

2. Rice Flour – To provide structure to the kuih and ensure it remains soft.

3. Wheat Flour – Used to add a slight thickness to the mixture.

4. Grated Coconut – Choose fresh coconut to provide a natural creamy taste.

5. Sugar – Either white sugar or palm sugar can be used, depending on personal preference. Palm sugar gives a more aromatic sweetness.

6. Salt – A small amount to balance the sweetness.

7. Banana Leaves – Used to wrap the kuih, providing shape and a fragrant aroma when steamed.

1) Select bananas that are sufficiently ripe, usually pisang raja or pisang tanduk, to provide a sweet taste and soft texture.

2) Peel the bananas and mash them finely.

3) Soak glutinous rice for several hours until soft.

4) Steam the soaked glutinous rice until fully cooked.

5) Mix the steamed glutinous rice with the mashed bananas.

6) Add a little coconut milk to the mixture to enhance its creaminess and flavor.

7) Lightly heat or soften banana leaves to prevent them from tearing during wrapping.

8) Wrap the banana and rice mixture neatly in the banana leaves.

9) Steam the wrapped mixture for approximately 30 to 45 minutes until fully cooked.

10) The result is a soft, sweet, and creamy kuih with the delightful aroma of banana leaves, making it a special treat.

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