Sticky Rice and Banana Cakes in Banana Leaves

Preparing the ingredients: Wash the glutinous rice by gently swirling in cold water; drain and repeat 1-2 more times until the rinse water is mostly clear. Fill the basin with warm water and soak the rice for 2 hours. Cut off the ends of the bananas. Add the rum to a large dish, peel the bananas and place them in, rotating to coat with rum. Sprinkle with 1/2 Tbsp sugar, flip, and sprinkle with another 1/2 Tbsp sugar. Cover and marinate 2 hours. Cut the banana leaves into 16 sheets measuring 8 x 8 inches. Rinse the canned black beans in cold water and drain. Rinse the soaked rice once more and drain well. In a large wok, combine the glutinous rice, coconut milk, remaining 1 Tbsp sugar and salt. Cook over medium heat 5 minutes until the rice starts to stick together. Turn off the heat, gently fold in the black beans, transfer to a bowl and cover with plastic wrap to keep warm. Making the cakes: Lay a 12-inch string vertically on the work surface. Place one banana leaf shiny side down with veins horizontal, then a second leaf shiny side up with veins vertical. Spread 2/3 cup of the rice-and-bean mixture into a rectangle about 4 x 5 inches in the center. Set a banana on top, bring the leaves up to encase the banana in rice, press into a roll and fold the excess leaves down. Tie with a temporary knot. Stand the cake up, fold and cut off the excess at each end, pat down the rice and fold the leaves over. Repeat on the other end. Tie the cake with a 5-foot length of string and roll into a log. Repeat for all 8 cakes, then wrap each in aluminum foil. Cooking: Place the cakes horizontally in the inner pot of a 5-quart pressure cooker. Add about 10 cups warm water to cover. Cook on High pressure for 45 minutes (Cuckoo ICOOK Q5: use "Meat" mode, 45 minutes). After cooking, leave the cakes on "Keep Warm" for another 45 minutes before opening. Transfer the cakes to a colander, remove the foil, rinse with cold water and pat dry. Wrap each in plastic wrap and cool at least 2 hours. Serving and storing: Cut off the string, unwrap and discard the banana leaves, and slice with a sharp knife or cooking twine (or leave the leaves on, slice, then peel each slice). Enjoy as a snack or dessert with hot tea or coffee. Store at room temperature up to 2 days, refrigerate up to 2 weeks, or freeze whole up to 6 months.