You can cook sticky in rice cooker, instant pot, or steam it. The quickest method is cooking it in rice cooker or instant pot (20-25 minutes), and the best method is steaming (usually 45 minutes). Refer how to cook sticky rice here.

Once the cooked sticky rice is cooled down, on a clean surface, spread out a layer of plastic wrap. It’s to prevent sticking and shape the roll more easily. Add a suitable amount of sticky rice depend on your banana’s size and press it into a 3-5 mm layer. The width of the sticky rice layer should be wider than the length of the banana (see the image below). Peel a banana gently and place it on the sticky rice layer.

With plastic wrap, start rolling the sticky rice layer around the banana. Hang tight and adjust the sticky rice layer until it covers the banana completely. Then, prepare a parchment paper/banana leaf which fit with the banana’s size. Place it on the surface, then the banana (in plastic wrap) on. Gently remove plastic wrap and transfer the banana in sticky rice to the paper/leaf. Cover it all.

You can use a charcoal or electric grill (ideal), a cast iron cookware (2nd ideal), or a non-sticky pan (3rd ideal) to grill the rolls. Heat it up on medium heat and place the rolls in. Once you see the rolls turn slightly golden-brown (if using parchment paper), or the banana leaves are burnt, flip to the other sides until all blackened. The rice should be golden-brown and crunchy.

In a pot, mix ½ tsp tapioca starch and 3 tsp water together. Then, add 120ml (½ cup) coconut milk, 1 tsp sugar, 1 pinch of salt in. Cook on medium heat or microwave until boiling.

Roast peanut and white sesame, then slightly crush them.

To serve Vietnamese Grilled Banana in Sticky Rice, cut a roll into several pieces. Pour coconut sauce on, and garnish with roasted peanut and sesame. Serve it hot for the best taste and crunchiness.