Drain the soaked glutinous rice thoroughly in a fine-mesh strainer.

In a medium bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely.

Add the drained rice to the coconut milk mixture, mixing gently to coat every grain evenly. Let it sit for 15 minutes to absorb the liquid.

Prepare a steamer by filling the bottom pot with 2 inches of water and bringing it to a boil over high heat.

Lay a banana leaf square flat on your work surface, shiny side up. Spoon ¼ cup of the rice mixture into the center, spreading it into a 4-inch rectangle.

Place 2 tablespoons of mung bean paste in a line down the middle of the rice rectangle.

Fold the banana leaf over the filling lengthwise, then fold in the sides to create a tight parcel. Tip: Press firmly to compact the rice, which helps it hold its shape during steaming.

Secure the parcel with kitchen twine, tying it firmly but not too tight to allow for expansion.

Repeat steps 5–8 with the remaining ingredients to make 8 parcels total.

Arrange the parcels in a single layer in the steamer basket, leaving small gaps between them for steam circulation.

Cover the steamer and steam over medium heat for 90 minutes, checking halfway to ensure the water hasn’t boiled dry—add more hot water if needed. Tip: The parcels are done when the banana leaves turn a deep green and the rice feels firm to the touch.

Carefully remove the parcels from the steamer and let them cool for 20 minutes before unwrapping. Tip: Cooling sets the texture, making slicing cleaner.

Unwrap the banana leaves and slice each parcel into 1-inch thick rounds for serving.