Pastil

Rinse the jasmine rice under cold water until the water runs clear.

In a rice cooker or pot, combine the rinsed rice and water. If desired, add a pinch of salt. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked and fluffy.

In a saucepan over medium heat, add a bit of oil. Sauté the onions, garlic, and ginger until fragrant.

Add the shredded chicken (or your choice of protein) and stir-fry for a few minutes.

Pour in the coconut milk and soy sauce. Season with salt, pepper, and chili flakes if using. Allow the mixture to simmer for about 5-10 minutes until heated and flavors meld. Set aside.

If using banana leaves, briefly pass them over an open flame or dip them in hot water to make them pliable. This will prevent them from tearing when wrapping.

Cut the banana leaves into rectangular pieces, about 10x8 inches.

Lay a piece of banana leaf flat on a clean surface, shiny side up. Place a scoop of cooked rice (about ½ cup) in the center of the leaf and flatten it slightly.

Add a generous portion of the shredded filling on top of the rice.

Fold the sides of the banana leaf over the rice and filling to form a rectangular package. You can secure it with kitchen twine or tuck the ends under if desired.

Arrange the wrapped pastil in a steamer basket. Steam for about 15-20 minutes until heated through.

If you don't have a steamer, you can place them in a pot with a steamer insert or on a rack above boiling water.

Once done, carefully unwrap the pastil. Serve warm, and enjoy it with your favorite dipping sauce or enjoy it on its own!