1. Prepare the Cabbage Leaves

1. Bring a large pot of water to a boil.
2. Blanch the cabbage leaves for 2–3 minutes until softened.
3. Transfer immediately to a bowl of ice water.
4. Drain well and pat dry. Trim the thick stem if necessary.

2. Cook the Coconut Rice Pudding

1. Drain the soaked glutinous rice.
2. In a saucepan, combine the coconut milk, water, sugar, and salt. Bring to a gentle simmer.
3. Add the rice and cook over low heat, stirring frequently, for 25–30 minutes until the rice is tender and the mixture is thick and creamy.
4. Stir in the vanilla extract and shredded coconut, if using.
5. Allow the pudding to cool slightly.

3. Wrap the Pudding

1. Lay a cabbage leaf flat on a clean surface.
2. Spoon about 2–3 tablespoons of the rice pudding into the center.
3. Fold the sides over the filling, then roll tightly into a neat parcel.
4. Repeat with the remaining leaves and pudding.

4. Steam

1. Arrange the wrapped parcels seam-side down in a steamer basket.
2. Steam over simmering water for 10–15 minutes until heated through.

5. Serve

• Serve warm or chilled.
• Garnish with toasted coconut flakes, a sprinkle of cinnamon, sesame seeds, or a drizzle of honey or coconut syrup, if desired.