If you are unable to use fresh or frozen coconut, you could use unsweetened dessicated coconut. Frozen banana leaves are often found in frozen section of ethnic grocery stores.
Ingredients
Coconut Filling
100 g Palm Sugar, roughly chopped (I did not have any palm sugar on hand, so I used brown sugar)
75 ml Water
1 Pandan Leaf, knotted
100 g Grated Coconut
Glutinous Rice
300 g Glutinous Rice, soaked overnight
½ tsp Sea Salt
150 ml Coconut Milk
1 Pandan Leaf, tied into a knot
Banana Leaves for wrapping
Method
Coconut Filling: In a medium pan, combine the palm sugar and water. Bring it to a boil and simmer for about 10 minutes until liquid starts to thicken and become syrupy.
Add the pandan leaf and grated coconut and continue to cook over low heat for about 10 to 15 minutes or until the coconut filling is thick and glossy.
Glutinous Rice: Rinse and strain the rice and place them onto a shallow baking tin or a heatproof dish. Stir in the salt and coconut milk together and pour over the rice and bury a pandan leaf. Steam the rice over high heat for about 30 minutes, fluffing the rice up with a fork halfway through. Remove the rice from the steamer.
Soften the banana leaves by dipping them very briefly in hot water. Wipe the banana leaves well and then cut into 12 small squares 4 x 4 cm (1 ½ x 1 ½ inches) and 12 rectangles 10 x 14 cm (4 x 5 1/2inches).
Place a Tbsp of cooked rice in the center of each rectangle and place a generous tsp of coconut filling on each little square banana leaf and place on top of the rice. Fold the leaf on either side and tuck both ends under, to enclose the rice. You should be able to see a little but of coconut filling from the top.
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