1. Soak the rice in water for a minimum of 2 hours or overnight, then rinse the rice 3 times and set aside.
2. Boil the black and red beans for about 10 minutes, then drain and set aside.
3. Cut the pandanus leaves (bai-toey) into small lengths (about 2 inches), then boil the leaves in about ½ cup of water.
4. Remove and discard the pandanus leaves, then mix the water (used to boil the pandanus leaves) with the coconut milk, salt, and palm sugar.
5. Stir until the mixture dissolves, then add the rice and beans into the mixture.
6. In a medium pan add the rice mixture, using a low heat setting, stir for about 5 minutes or until the water is completely absorbed by the rice, then turn off the heat and let it cool.
7. For each dessert, put an inner banana leaf on top of an outer banana leaf, and then spread a small amount of the rice on the inner banana leaf.
8. Brush the bananas with olive oil and then place a banana slice on the top of the rice. Then cover the banana with some more rice.
9. Fold the bananas leaves and steam for 15 to 20 minutes with a steam cooker or bamboo steamer and cover, and then allow to cool.
10. Place 2 of the folded sets of banana leaves together to make one dessert, and if not served immediately, tie the two together securely for appearance and to maintain the flavor.