Soak the glutinous rice overnight, then drain well. Blend pandan leaves and squeeze to get a small cup of concentrated juice. Mix the pandan juice evenly into the rice. Peel the bananas and marinate them with 4 tablespoons of golden sugar. For best color, marinate the bananas a day in advance. Soak the black beans until they expand, then cook until soft.

Bring the coconut milk to a boil, then add the rice and stir until the coconut milk is absorbed. Mix in the cooked black beans. Prepare the banana leaves by blanching them in hot water to soften, then pat dry.

Layer the banana leaves, spread the rice mixture evenly, place 2 bananas in the center, and roll tightly into a log shape. Arrange the wrapped cakes in a pot, add enough water to cover, and simmer for about 2 hours until the cakes are cooked and the bananas turn a beautiful red color. Make sure to add more water if needed so the pot doesn’t dry out.

Remove the cakes and let them drain. Slice and enjoy the soft, fragrant sticky rice with coconut and pandan aroma!