Pasung

Method

1. Pass the banana leaves briefly over a low flame or dip them in hot water until flexible. Wipe them clean, form snug cones, and secure the seams so batter cannot escape.
2. Whisk the rice flour, glutinous rice flour, muscovado, and salt in a bowl, breaking up any sugar lumps.
3. Add the coconut milk and most of the water. Whisk until smooth; the batter should fall in a thick ribbon and briefly mound before settling.
4. Rest the batter for 15 minutes so the flours hydrate. If it has become too stiff to pour, loosen it with water one tablespoon at a time.
5. Brush the inside of each cone very lightly with oil and fill only three-quarters full to leave room for expansion.
6. Stand the cones upright in cups, ramekins, or a tightly packed steamer rack so they cannot tip.
7. Steam over steady medium heat for 25–30 minutes without repeatedly lifting the lid. A skewer inserted into the centre should come out without wet batter.
8. Rest 10 minutes before peeling away the leaf. Serve warm; the cake should be soft and springy, not wet or floury in the centre.