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1
Drain the soaked glutinous rice and spread it into a muslin-lined steamer basket if the holes are wide enough to let grains fall through, so no rice is lost into the water below. Steam over vigorously boiling water, covered, for 20–25 minutes. The rice is done when every grain is translucent and fully tender but still holds its shape — no white, chalky centre remains when a grain is pressed between the fingers.
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2
While the rice steams, warm the thick coconut cream in a small saucepan with the palm sugar and salt over low heat, stirring steadily so the sugar does not catch and turn bitter on the base of the pan. Continue until the sugar and salt are fully dissolved and the cream is fragrant and just beginning to thicken — it should coat the back of a spoon and smell of warm coconut with a clean caramel note.
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3
Transfer the hot rice to a wide bowl and pour the sweetened coconut cream over it immediately, so the still-open grains drink in the cream rather than closing as they cool. Fold gently but thoroughly until the cream is absorbed and the rice is glossy and cohesive, then allow to cool to handling temperature — warm but not hot to the palm of the hand.
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4
This is where the dish lives or dies: soften each banana leaf rectangle by passing it briefly over a gas flame — approximately 5 seconds per section — or drawing it through steam, so the fibres relax and the leaf becomes pliable enough to fold without cracking at any point. A cracked seal will allow the sticky rice to escape during grilling. The leaf is ready when it darkens slightly and yields to a gentle bend without splitting; it must not char or tear.
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5
Lay a softened banana leaf rectangle flat and place a portion of the sweetened sticky rice at the centre, then set one nam wa banana across the middle. Fold the rice up and around the banana so it forms a complete, unbroken seal enclosing the fruit — any gap will let moisture escape during cooking, leaving the rice dry and the banana unevenly cooked. Fold the leaf over the parcel, bring the ends up, and secure firmly with a toothpick or bamboo strip so the finished parcel is compact and tight, with no gaps in the leaf.
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6
To grill: place the parcels over medium charcoal and grill for 10–12 minutes per side, allowing the outer leaf to char in patches so its smoky, grassy perfume passes through to the rice within — the dish is ready when that aroma rises clearly and the parcels feel firm and set when pressed. To steam: arrange the parcels in a covered steamer over boiling water for 20–25 minutes, until a clean, grassy scent emerges and the parcels feel equally firm when pressed.