1. Rinse the Chiu-Kuk herb thoroughly. Soak in water for 30 minutes until soft. Rinse again, squeeze dry, and blend into a fine paste. Set aside.

2. In a large bowl, combine the glutinous rice flour, blended herb, and palm sugar. Gradually add water while kneading until a smooth, pliable dough forms (not too dry, not too sticky). Cover the dough and rest it for about 1 hour.

1. Rinse the mung beans well and soak for at least 2 hours or overnight. Then steam until fully cooked and let cool.

2. Pound garlic and white pepper together until fine. Add steamed mung beans and pound gently until coarse.

3. Heat oil in a pan, add the pounded mixture, and stir-fry until fragrant. Season with salt and sugar to balance salty, sweet, and peppery notes.

4. Once cooled, roll into small balls for filling. Set aside.

1. Prepare banana leaves by washing and softening them (can briefly steam or pass over a flame).Fold banana leaf into a cone shape. Place a mung bean ball inside, then cover with dough. Fold neatly to seal. Arrange the wrapped dumplings in a steamer.

2. Steam over high heat for about 30 minutes or until fully cooked. Remove and allow to cool slightly before serving.