Heat 1 cup water in a non-stick pan, add cabbage leaves and boil till leaves become soft.
Heat oil in a non-stick wok, add onion and sauté till it translucent.
Slice mushrooms and add to the wok. Add carrot and mix well. Add 1 tbsp schezwan chutney and mix well. Cook till the excess water begins to evaporate.
Add glass noodles and mix well. Add rice and remaining schezwan chutney and mix well. Add 2-3 tbsps water and mix well. Add salt and mix well. Add cornstarch slurry and mix well.
Remove the cabbage leaves and place in 2 cups cold water.
Wipe the cabbage leaves with tissue paper to remove the extra moisture, place a portion of noodle stuffing in center of each leaf and fold to make pillows.
Place banana leaf in a bamboo steamer and make a few small slit on the leaf with the tip of a knife.
Heat sufficient water in a non-stick wok, place the bamboo steamer in it, put noodle pillows in the steamer, cover with a lid and steam for 8-10 minutes.
Remove the noodle pillows from the steamer, arrange on a serving platter and serve immediately