Suman

Ingredients

2 cups Glutinous rice (Malagkit)

1 tsp. salt

2 cups fresh or 1 canned coconut milk (400 ml)

banana leaves for wrapping

water for boiling

1 cup sugar (brown or white)

If you are making latik (caramelized coconut cream)

1 can coconut milk

1 cup brown sugar

1/2 tsp. salt

Instructions

Soak the glutinous rice (malagkit) in water for 2 to 3 hrs and then drain well

Meanwhile, prepare banana leaves by cutting it into 10 by 10 (inches) sheets and trim stiff ends.

Briefly pass the leaves over flames for 10 to 20 seconds. Set aside.

In a pot, mix coconut milk, salt, and sugar on medium heat and stir well. Add glutinous rice and cook for 15 minutes. Stir occasionally until liquid is absorbed.

Remove from heat and allow to cool. Put 2 tablespoons on banana leaf.

Roll leaves tightly. Leave 1 inch on top and bottom side. Fold edges to seal and tie with a string.

In a steamer, stack the suman and steam for around 30 minutes to one hour over boiling water. Make sure they are tender before removing them from the steamer.

Allow it to cool before unwrapping so that it will firm up.

Serve with sugar, sweetened grated coconut, latik or ripe mango. Share & enjoy!

If you are making latik (caramelized coconut cream)

In a pan, mix coconut milk, brown sugar and salt.

Stir well and cook on medium heat and bring to a boil until well mixed.

Turn of heat and serve.