1 Place rice in a saucepan with coconut milk, sugar and 1 tsp coarse cooking salt. Bring to a boil, then reduce heat to low and cook, covered, until liquid has evaporated. Remove from heat and set aside.

2 Blanch banana leaves in boiling water for 2-3mins; refresh in cold water then wipe dry. Arrange two banana leaves in a cross and spoon 2 tbsp rice on top in a line. Press ½ banana on top, cover with 2 tbsp rice. Fold bottom leaf over to cover filling, fold again to enclose. Fold side edges in and roll to seal parcel. (Completed parcel should be 15x7cm). Repeat with remaining mixture. Steam parcels (flaps down) for 45mins.

3 To make caramelised coconut, place coconut, palm sugar and ½ tsp salt in a saucepan over medium heat. When sugar has melted, add pandanus leaf and stir until sugar dissolves and pandanus leaf wilts.

4 To make caramelised pineapple, crush sugars separately in a mortar until they resemble small pebbles. Place all sugars in a saucepan with turmeric, pandanus leaf and 1 cup water. Bring to a boil, then reduce heat to medium-low and simmer for 10mins. Strain caramel into a heatproof jug.

5 Heat 200ml caramel in a large non-stick frypan over medium heat. When bubbling, add pineapple and cook until golden on both sides. Remove pineapple to a plate lined with baking paper until needed.

6 Remove parcels from steamer and serve with coconut and pineapple.