Koba

Prepare three banana leaves by briefly holding them over an open flame or hot surface to make them pliable, then wipe clean with a damp cloth.

Peel the three bananas and mash them thoroughly in a bowl until smooth, breaking up any lumps.

Combine the mashed bananas with rice flour, honey, ground peanut, and vanilla extract in the same bowl, stirring until the mixture is well incorporated and uniform.

Divide the banana mixture evenly among the three prepared banana leaves, spooning approximately one-third of the mixture onto the center of each leaf.

Fold each banana leaf in half lengthwise to enclose the filling, then fold the sides inward to create a neat, compact package.

Bring a pot of water to a boil, then carefully place the wrapped koba parcels inside, seam-side down.

Simmer the koba for 30 minutes until the banana leaves are tender and the filling is set and cooked through.

Remove the koba parcels from the water using a slotted spoon and place them on a serving plate, allowing them to cool slightly before serving.