Dia (Papua New Guinea Sago and Banana Dumplings)

Instructions

1. Soften the banana leaf pieces by passing them briefly over a flame or dipping them in hot water until glossy and flexible. Wipe dry.
2. Mix the mashed banana, starch, coconut, coconut milk, salt and sugar into a thick, sticky dough. Add a spoonful of starch if it is loose, or a spoonful of coconut milk if it is stiff.
3. With wet hands, shape 2 heaped tablespoons of dough (about 40 g / 1 1/2 oz) into a short log and set it on a leaf piece. Fold the long sides over it, then tuck the ends under to make a flat, sealed parcel.
4. Arrange the parcels seam side down in a steamer over simmering water, in one or two layers. Cover and steam for 35 minutes, until the dough is firm, translucent and no longer sticky.
5. While the parcels steam, warm the coconut cream with the sugar and salt in a small pan over low heat for 5 to 8 minutes, until slightly thickened. Do not let it boil hard.
6. Rest the parcels for 5 minutes, then unwrap and serve warm with the coconut cream spooned over.

Tips

• Use bananas with plenty of brown spots. They supply most of the sweetness and keep the dumplings soft.
• Sago pearls will not work here, since they are whole grains. Buy fine sago starch or use tapioca starch, and keep the parcels flat so they cook evenly.