Koba is sold throughout the country in markets and along roadsides. It is classically made from whole peanuts, which are visible in the pudding, and requires long, slow cooking in a large pot.
For home preparation, banana leaves can be replaced with parchment paper and aluminum foil, which greatly simplifies the wrapping process, although the original leaves provide a unique aroma.
First, roast the peanuts in a dry pan until golden brown and fragrant. Let them cool.
Coarsely grind or chop the roasted peanuts in a food processor, but not into a paste. Lumps should remain.
In a large bowl, mix the ground peanuts, rice flour, brown sugar, and salt.
Add honey and water and mix until a very thick, sticky dough that holds its shape is formed. If the mixture is too dry, add a little more water (1 tsp at a time). The mixture should be sweet but substantial.
If using banana leaves, soften them over low heat so they can be bent.
Shape the dough into two or three firm cylinders (about 5–7 cm in diameter).
Tightly wrap each cylinder first in a banana leaf and then on the outside in aluminum foil (or use only parchment paper and foil instead of leaves). Twist the ends tightly to prevent water from penetrating inside.
Steam the cylinders (in a steamer) or completely submerge them in boiling water (in a large enough pot) and boil over low heat.
Cook for a minimum of 3.5 to 4 hours. Long cooking is key to achieving the correct rubbery and sticky texture.
After the time is up, remove the Koba and let it cool completely (ideally for several hours or overnight). The sweetness is cut only when it is completely cold and firm.
Remove the foil/leaves and slice the Koba into pieces about 1 cm thick. Serve as a dessert or a filling snack.