Mash the bananas (I like to leave them a bit chunky for texture). Mix the shredded coconut with a pinch of salt and set aside for the topping.

Combine the rice flour and tapioca flour. Add the coconut milk and knead or mix until smooth. Add the sugar, salt, mashed bananas, and shredded coconut. Mix until well combined.

Wrap the mixture in banana leaves, or spoon into small heatproof cups or a tray. Sprinkle the topping coconut over the batter. Steam over high heat for 15-20 minutes, or until set. Remove and let cool.

I steamed mine in a tray and cut it into bite-sized pieces.