In a bowl, pour the coconut milk, then add about 400 ml water plus 100-200 ml more water, stir well.

In a separate bowl, mix rice flour with tapioca flour, then pour about half of the coconut milk mixture in, stir well.

Bring to a boil the other half of coconut milk mixture by adding a dash of salt, vanilla sugar, Splenda sweetener, and a drop of Pandan paste.

Lower the heat and add in the mixture of the flours, stir all the time do not let the mixture burnt on the very bottom, until mixture thicken thoroughly.

Turn off the stove, add in slices of bananas and mix well

On a clean banana leaves, pour about 1-2 spatula spoon and wrap the mixture. Repeat this step until all mixture gone.

Steam the wrapped mixture for about 20-25 minutes long (or more if needed). Turn off the stove, take out the steamed banana cake and place them inside the fridge for 10-15 minutes until the cake is cooled down.