½ cup glutinous rice flour
1½ cups regular rice flour
4 ounces whole milk
½ cup sugar
½ cup fine muscovado (raw) sugar, or more to taste
8 chocolate tablea, softened with 2 tablespoons hot water
¼ cup chopped roasted peanuts
1 teaspoon vanilla extract
2 cups coconut milk, divided
julienned cheddar cheese, optional
banana leaves, cut into 8 x 10-inch pieces
about 4 dozens 5-inch long kitchen strings
With a wire whisk, thoroughly mix the 2 types of flour and divide equally into two parts.
In a non-stick wok, place one part of the rice mixture, add the sugar, whole milk, and 1 cup coconut milk. Stir until blended and cook, constantly stirring, on medium heat until thick. It will be lumpy but will become smooth as it thickens. Transfer into a plate and let cool.
In the same wok, place the rest of the flour mixture and add the remaining one cup coconut milk, muscovado sugar, chocolate, vanilla extract, and peanuts. Mix well and cook over medium heat while constantly stirring. Turn off the heat when mixture starts becoming oily and is smooth. Transfer into a plate and set aside to cool.
Pass the banana leaves over stove flame to make them supple.
Take a heaping tablespoonful of the chocolate mixture and place on the banana leaf wrapper. Sprinkle a little cheese, if using, before rolling with the banana leaf covering the mixture and roll into a ¾ inch thick rope. Take a heaping tablespoonful of the plain milk mixture and do the same process. Place the two ropes side by side and roll to form a thicker rope with the two colors fused together.
Roll the banana leaf to wrap tightly and tie a string at both ends to secure.
