Rinse the glutinous rice thoroughly and place it in a microwave-safe bowl. Add the can of coconut milk, 1 cup cold water, and 1 teaspoon salt, then mix well. Microwave for a total of 15 minutes, divided into 3 intervals of 5 minutes each. After each interval, take out the bowl and stir the rice to ensure even cooking.

Spread a piece of food wrap, flatten a layer of sticky rice on it, and place a banana in the center. Twist both ends and gently roll to form a round shape. If using large bananas, cut them in half; smaller bananas work best for this recipe.

Rinse banana leaves and remove the food wrap. Wrap each sticky rice banana roll with two thin pieces of banana leaf. Preheat the oven to 500°F for 10 minutes so the rice browns quickly. Bake for 10 minutes. Place the grilled sticky rice bananas on a plate, drizzle with coconut milk, and sprinkle with roasted peanuts. The aroma of coconut and sticky rice, combined with the sweet banana, will transport you back to the countryside. Enjoy with friends!