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1
Line the lower tier of a large, wide 2-tiered bamboo steamer with 1 banana leaf.
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2
Spread the soaked rice on the bamboo leaf in an even layer.
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3
Set the steamer in a wok or skillet over 3 inches of boiling water.
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4
Cover and steam over moderately high heat for about 10 minutes, until the rice is somewhat softened but still chewy.
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5
Remove the steamer from the wok.
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6
Meanwhile, in a blender, puree the coconut water with the lime leaves and lemongrass.
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7
Strain the coconut water through a fine sieve into a large bowl, pressing on the solids.
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8
Add the rice to the bowl along with the shredded coconut, chile and sugar and stir well.
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9
Season with salt.
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10
Cut the remaining 2 banana leaves into ten 8-inch squares.
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11
Place about 1/2 cup of rice in the center of each square and press to form 4-inch cakes; fold the leaves over the rice to make square packages.
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12
Arrange the packages on both tiers of the steamer and return it to the wok.
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13
Cover and steam over moderately high heat for 12 minutes, until the rice is tender.
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14
Transfer the packages to a platter.
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15
Carefully cut them open, sprinkle the rice with fleur de sel and serve.
