Rinse the sticky rice thoroughly and soak it for at least 4 hours (I usually soak it overnight).

Drain the soaked sticky rice in a strainer to remove excess water.

Divide the coconut milk: set aside 200 grams (about 3/4 cup) to mix with the sugar (heat to dissolve the sugar). Pour the remaining 400 grams (about 1 3/4 cups) into a pan, add the sticky rice, and stir-fry together.

Stir the sticky rice frequently, but do not overmix or mash it to avoid breaking the grains. Cook until the coconut milk is mostly absorbed. Pour in the coconut milk-sugar mixture and add the salt. Continue to stir-fry until the coconut milk is absorbed and the mixture is dry. Remove from heat and set aside.

Before the coconut milk is fully absorbed, scoop out some of the mixture to mix with pandan juice and butterfly pea juice for color. Continue to stir-fry the remaining white portion until dry, then set aside. Stir-fry the colored portions separately until done.

Once the stir-fried sticky rice has cooled, wrap portions in banana leaves with dried banana and cooked black beans. Steam for about 40 minutes until cooked through. If you wrap two pieces together, steam for up to 1 1/2 hours.