How to make banana leaf sago pudding trays?!

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Sago Pudding
Ingredients

* 8 oz. of sago (half a packet)
* 6 oz. of sugar (variably)
* 6 oz. coconut milk
* 32 oz. of water
* Pandan leaves (optional)
* Fruits (optional, you could have bananas, honey melon, water melon, or canned peaches)

Directions
(1) Boil the water in a pot
(2) Put the sugar and pandan leaves into boiling water.
(3) Add in the sago and stir periodically to make sure that the sago does not stick to the bottom of the pot. (The water should always be boiling)
(4) After 30-40 minutes, the sago should be cooked (they turn transparent). Turn off the heat and stir in the coconut milk.
(5) Cool in fridge and serve with fruit.
http://www.asiarecipe.com/sindesserts.ht…
http://www.asiarecipe.com/sindesserts.ht…
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Sago Pudding A Southeast Asian Treat
The sugar is extracted from stalks of sugar palm, boiled and then dried (where it becomes solid, in the hollow of bamboo poles. It can be compared to the taste of muscavado sugar, but don't even think of replacing it in a recipe! Look for dark brown gula melaka, it has a deeper, richer taste than light brown versions.
SAGO PUDDING
Ingredients

* 1 cup pearl sago
* 5 cups water
* 1 pandan leaf, tied into a knot or 1/2 to 1 tsp pandan essence
* 1 tbsp coconut milk
* 1/4 tsp salt

Ingredients for syrup and sauce

* 125 grams palm sugar
* 1/2 cup water
* 1 pandan leaf tied into a knot or 1/2 to 1 tsp pandan essence
* 1 cup coconut milk
* 1/8 tsp salt

Method for pudding:

1. Put the sago pearls in a sieve and toss about to shake off any dust. .
2. In a saucepan, bring the water and pandan to a vigorous boil and stream the pearls slowly into the pot, while stirring with the other hand. Boil 5 minutes.
3. Turn off heat, put lid on and let the pearls cook in the remaining heat for 10 min.
4. The pearls should look engorged and translucent. Drain in a sieve (discard the leaf if you're using it), and bath in cold running water.
5. Put the pearls into a bowl and stir in the coconut milk and salt.
6. Divide into slightly-greased dessert molds (try muffin tins if you like). Pack it down and let it set in a refrigerator until you're ready to serve.

Method for syrup: Cut up the the palm sugar into small lumps. Heat in a pan with water and pandan until the sugar dissolves and simmer until a bit thickened. Strain the syrup and chill.

Method for milk sauce: Stir salt into coconut milk. If the milk is too thick, toss some water into it so it has pouring consistency. Chill until ready to serve.

When you're ready to serve, take out the sago from the molds onto individual plates and drizzle with both syrup and sauce.
http://www.suite101.com/content/south-ea…
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You need to cut the larger leaves into squares, then a notch in each end folding over and securing them with a toothpick or broken small bamboo skewer, making sure the corners meet and are tight, if your not sure you can cup them with aluminium foil to be sure, we did this for many thing when as a Chef I worked in Singapore and Japan for dessert, Thai fish paste, coconut rice and more, once they are steamed you can remove the foil to serve, I do this no matter how well I have secured the ends.