How to Make: Boil water, add bay leaves and crushed garlic. Add chicken, cook until tender and broth comes out. Set aside. Heat cooking oil, sauté garlic and onions until fragrant. Add potato, carrot, and green beans. Cook until tender. Pour in boiled chicken broth. Add salt, pepper, broth, and sugar. Adjust the taste. Add spring onions, reduce heat. Cook until the water reduces. Remove from heat and set aside. Wash rice, put it in a pot together with lemongrass, bay leaves, and coconut milk.

Cook with a small fire while continuously stirring. Adjust the taste and transfer to a larger container. Let it cool. Clean the banana leaves, wipe them until dry. Shake the banana leaves on the stove until the leaves become limp and easy to fold. Take a sufficient amount of rice, place it on plastic. Shape the concave part in the middle of the rice, fill it with filling ingredients, approximately 1 tablespoon. Close and twist the plastic by pressing it firmly.