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I recall wandering through Mae Hia Fresh Market at twilight, where the air carried bold, sweet scents and the clamor of street stalls. I tucked a piece of banana leaf to cradle the soft, sticky rice, taro, and a hint of bean, a humble home-style recreation as the night market hummed around me. Each bite felt like a small passport stamp from the old town—a travel moment that tasted of curious streets and friendly vendors.
”Rinse glutinous rice and black rice until water runs clear; soak together 4–6 hours or overnight.
Drain rice; mix with coconut milk, palm sugar and salt in a bowl until roughly combined.
Steam the rice mixture in a lined steamer 25–30 minutes until tender, stirring once mid-way.
Cut bananas in half crosswise; prepare toasted mung/black beans and place a spoonful on banana halves.
Place a spoonful of steamed sticky rice on a banana leaf, top with banana + beans, then cover with more rice and wrap tightly; brush leaf with oil to seal.
Steam wrapped parcels 20–25 minutes more; unwrap and dust with granulated sugar before serving warm or room temperature.
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