• Steam the grated coconut in a steamer for 5 minutes over high heat and set aside

If cooking sticky rice on the stove:

• Soak the sticky rice for at least 4 hours. Drain off water. Bring the water in a steamer to a rolling boil. Place the rice directly on a collapsible steaming rack or on a plate and place inside the steamer. Steam for 15-20 minutes or until the rice is soft and sticky
• Mix coconut milk with the salt and set aside
• Carefully remove the steaming rack and transfer the sticky rice to a large mixing bowl. Stir in the coconut milk mixture and stir to mix. Let it rest and the sticky rice will absorb the coconut milk and the result will be moist and sticky

If cooking sticky rice with Instant Pot:

• There's no need to soak the glutinous rice in the water. Rinse the rice with clean water and drain off all water. Place the rice, water, coconut milk and salt in a stainless steel container that will fit in the inner pot of your instant pot
• Place a trivet inside the inner pot. Pour 1 cup of water inside the inner pot. Place the sticky rice on top of the trivet. Close the lid. Turn the steam release valve to "sealing" and set the timer to 15 minutes. Wait 10 minutes and then release pressure fully. Unlock the lid and carefully remove the sticky rice and fluff it with a fork

Prepare the banana:

• Peel the bananas. Use a small paring knife to slice the banana into three slices but take care not to cut through (as shown in the photo above) to look like a fan. Repeat with the rest

Prepare the batter:

• Before you start preparing the batter, pour about 2-inch of cooking oil in a medium heavy-bottom saucepan and preheat the oil
• Mix the rice flour, cornstarch, starch, and baking powder in a mixing bowl. Stir to mix. Add vanilla extract and pour in cold water and whisk until combined. The batter will be thick. If it's too thick, you can adjust by adding one teaspoon of water at a time until you get to the consistency where you can coat the banana with the batter evenly

Fry the banana:

• Test if the oil is ready. Dip a wooden spoon or chopstick into the oil. If you see lots of bubbles surround it and started to float, the oil is ready
• Carefully coat the banana in the batter and gently lower it into the oil and fry over high heat until they are golden brown and crispy. Remove and place on an absorbent paper towel. Repeat with the rest of the bananas and batter

Serve:

• Serve the pisang goreng with the cooked sticky rice, grated coconut and sprinkle of coconut sugar or white sugar or drizzle of honey