First things first, grab a bowl and soak those red beans in water for about 8 hours or even overnight.

Once they've soaked, drain the water, and toss those red mung beans into a pot.

Add 3 cups of water, cover, and cook those red mung beans until the water completely evaporates and they become tender.

Turn off the heat and give those beans a good mash.

Sprinkle in the white sugar and keep mashing until everything's well combined and the beans are perfectly mashed. Let it cool down a bit.

When the beans are cool enough to handle, take a spoonful and shape it into a ball. Set these little bean balls aside.

Time to deal with that glutinous rice flour. Grab a bowl and add 1 ½ cups of water to it.

Roll up your sleeves and mix it up using your hands until you can form a ball with it.

Take a piece of the dough, shape it into a small ball, and then flatten it out.

Now, place one of those sweetened red mung bean balls in the center of the dough, and seal it up by forming it into a ball again.

Grab a pan and place a banana leaf in it. Brush the leaf with a bit of oil to prevent the dough from sticking.

Put your dough balls with the red bean fillings on top of the banana leaves, then cover them with more oiled banana leaves and a lid.

Cook these little bundles of joy for about 20 minutes.

Once they're done, transfer them to a serving plate. Don't remove those banana leaves just yet!

It's topping time! Mix the coconut milk and cooked sago together and give it a good stir.

Add in the white sugar. If you've got a sweet tooth, feel free to add a bit more.

Sprinkle in the glutinous rice flour and stir until everything's nicely combined.

Keep stirring while letting it simmer for about 10 minutes.

When it's thick and smooth, remove the pot from the heat and transfer it to a bowl.

Top it with the sweetened coconut mixture.