2. Grate coconut flesh into a bowl containing 0.5 liters of water. Squeeze the flesh and extract coconut milk. Keep the flesh to extract coconut milk in second time. Peel bananas and slice each in 2.

3. Dry banana leaves in the sun until they wilt. Separate each leaf into 2 parts, the flesh and the midrib. Clean and tear leaves into small pieces of about 4 cm in width. Tear off the midribs to have strings, which are exposed in the sun for a further 30 min.

Preparation Steps:

1. Prepare the stuffing: scent cut bananas with a teaspoon of salt and sugar. Leave for 30 minutes.

2. Prepare sticky rice: boil coconut milk with a teaspoon of salt in the cooking pan. Add glutinous rice. Continue to boil for about 20 minutes until rice becomes soft and sticky. Remove pan from stove and add cooked black beans and mix.

3. Wrapping: place a rice bowl of boiled sticky rice on the banana leaves. Spread a layer of 1cm thick of sticky rice onto the leaves.

4. Place 2 banana halves in the center of sticky rice. Wrap into cylinder form.

5. Tie along and transversal the cake and banana as shown. Leave a gap of 1cm between ties.

6. Cooking: place cakes in a cooking pot. Add water and place a layer of banana leaves on top then cover the pot by lid. Cook slowly for 6-8 hours in boiling water.

7. Cake well cooked.

8. Final product is ready to eat. This kind of cake is often eaten during traditional festival such as "Tet Holiday",.and death anniversaries

Recommendations:

- Bananas should be fully ripe.

- Cakes should be wrapped really tightly so that they do not break while being cooked..

- The outside crust should be smooth and not sticking to the banana leaves .