To prep the tapioca, measure it into a bowl and cover with water. Immediately drain off what you can without using a strainer.
Add in the quartered and chopped banana and sprinkle on sugar.
Squish and mix with hands until everything is evenly distributed. Take a little taste for sweetener and adjust as you’d like.
Steam the packets for about 15-20 minutes. You’ll know they are cooked when the sago balls are completely translucent translucent with no traces of white (except for the banana pieces).
Refrigerate the packets until cool.
Unwrap and serve in warm, silky coconut milk bath.
Banana leaves must be passed over a flame for a few seconds to soften before use. This will make sure they don’t crack as you fold and roll up your banana sago packets. You’ll see the banana leaf change color to a shiny green when it’s ready to use.