Heat the banana leaves on the stove and heat all the areas of the leaves until wilted. Set aside.
In a bowl, combine chicken fillet with salt and pepper and mix until the chicken is well coated.
Put the glutinous rice in a basin and soak with water for 5 minutes. Wash and drain then set aside.
Heat cooking oil in a wok or a deep pan and sear or fry the chicken fillet until slightly brown. Set aside.
In the same wok, add more cooking oil and saute garlic and onion until the onions are soft.
Then add the turmeric and saute for a few seconds. Add patis and let it simmer for a while then stir.
Add in the bell peppers, raisins, and bouillon cube and saute again for a few seconds.
Then put the glutinous rice on the wok and stir until the ingredients are well blended.
Add in the chicken fillet and stir again. Then pour the coconut milk on the rice mixture and stir.
Continue stirring until the liquid is absorbed by the rice and the mixture becomes slightly thick in consistency.
Prepare a pot and line it with the wilted banana leaves layer by layer. Then transfer the rice mixture in the pot.
Place a piece of banana leaf on the top of the rice to cover it. Then put the lid on the pot and turn on heat.
Simmer in very low heat for 30 to 45 minutes until the bringhe is cooked.
Transfer to a serving plate and garnish with sliced hard boiled eggs and sliced carrots.