The sticky rice is cooked in a segment of bamboo, the kind that has a thin wall so the heat can penetrate to cook the rice inside the tube. After it is filled with the sticky rice ingredients, the bamboo is plugged with a piece of coconut husk wrapped with banana leaf to keep in the steam for cooking the rice. Then the bamboo tubes are placed over charcoal. When it is done, the outer skin of bamboo is removed and a thin wall left behind to protect the rice inside