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1
Put the rice in a bowl and add water to cover by 1 inch.
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2
Let stand for at least 5 and up to 12 hours.
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3
(The cooking technique below requires a longer soaking than normal.)
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4
Drain the rice in a mesh strainer and rinse.
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5
Let sit a minute, then shake to expel excess water.
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6
Combine the coconut cream, sugar, and salt in a large nonstick skillet.
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7
Heat over medium-high heat for about 2 minutes, or until the mixture begins bubbling.
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8
Add the rice and stir to mix well.
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9
Cook for about 6 minutes, stirring often.
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10
Slightly decrease the heat if the mixture sputters so much that it feels out of control.
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11
This stage of cooking is complete when most of the liquid has been absorbed and the thickened mixture resembles a slightly soupy rice pudding or risotto; the rice grains will be translucent and cling together as a slippery mass in the glossy liquid.
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12
Expect the rice to be chewy firm and not fully cooked.
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13
Remove from the heat and set aside to cool for about 20 minutes, or until cool enough to touch.
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14
The rice will absorb more of the liquid.
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15
Meanwhile, peel the bananas, removing any strings as you work.
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16
Cut each in half crosswise, then halve each lengthwise.
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17
You should have 12 quarters total.
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18
Set aside on a plate.
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19
Have the beans nearby.
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20
If the banana leaves feel stiff, soften them by passing each over the flame of a gas stove or a hot electric burner.
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21
Before assembling the packets, use a rubber spatula to divide the rice into 12 wedges like a pie.
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22
Use one piece of banana leaf for each packet.
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23
Put it on your work surface, smoother side up and one of the shorter sides closest to you.
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24
Tear or use scissors to cut off a long, narrow strip, about 1/3 inch wide, and set aside to use later to secure the packet.
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25
Put a portion of soft rice on the center of the leaf and use the spatula to press it into a 5-inch-diameter circle.
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26
Sprinkle a scant 2 teaspoons of beans on the rice.
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27
Then vertically center a piece of banana on top and gently press down to secure in place.
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28
Pull up the long sides of the leaf so that they meet in the center, pressing gently so the rice covers the top of the banana; pick up the packet and mold it into cylindrical shape, if you like.
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29
To close, fold the long side of the leaf over twice; for less bulk, reopen the packet, fold one of the sides of the leaf down to cover the rice, then roll it up cigar style.
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30
The result will be a long, open-ended tube.
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31
Now, fold the ends of the leaf in to close (they will partially overlap, as they would if you were wrapping a gift ), and tie the ends down with the reserved leaf strip.
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32
(You can use kitchen string instead.)
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33
Repeat to make the rest.
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34
Place the packets, seam side down, in steamer trays in one layer.
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35
Steam over boiling water (see steaming guidelines on page 17) for 20 to 25 minutes, until the rice is tender; the banana leaf will turn dark olive green.
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36
Serve warm or at room temperature, unwrapped on an open leaf, and with a fork; the leaf is inedible.
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37
Refrigerate left overs and steam for about 10 minutes to refresh.
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38
To freeze for up to 1 month, wrap each packet in plastic wrap and then put them all in a zip-top plastic bag; thaw and steam to reheat.
