SUMANG MALAGKIT    

                       INGREDIENTS FOR SUMAN

• Coconut Milk: The liquid used to cook down the glutinous rice. It is an essential ingredient in suman and should not be skipped.

• Granulated Sugar: Used to sweeten up the rice. Some variations of suman leave out the sugar, but I like mine sweet. Feel free to adjust it based on your preference.

• Salt: Enhance the flavors and balances out the sweetness.

• Glutinous Rice: Also known as Malagkit, sticky rice or sweet rice. It is the main ingredient for this recipe.

• Banana leaves: This is also used to tie the suman shut. Kitchen twine will also work! Although I have not tried it myself, I learned that you could also make suman in parchment paper if banana leaves are unavailable, although the flavor will change. 

                              EQUIPMENTS

• Large Wok or Large Pot (preferably non-stick)

• Clean flat surface (for stuffing leaves)

• Shallow Steamer Pot

• Scissors, to cut banana leaves

• Clean towel, to clean banana leaves

                      HOW TO MAKE SUMAN MALAGKIT

1. Measure the rice you will need and rinse it 3-4 times or until the water runs clear. Place it into a large bowl, cover with fresh water and soak overnight.

2. Add in the coconut milk, sugar, and salt in a deep skillet or wok over medium heat. Mix until the sugar dissolves. 

3. Drain the excess water from the rice and add it to the wok with the ginger.

4. Once boiling, lower the heat to a simmer. Cook, stir until it becomes thick, like oatmeal or porridge. Remove from heat and discard the ginger. Set aside for now.

5. Wash banana leaves and then pat gently with a towel. If they are frozen, run them under warm water until thawed. 

6. Cut the banana leaves into 12×10 inch pieces. Heat both sides of the banana leaves over low heat on the stovetop and then set aside.

7. Scoop 1/3 cup of the rice mixture into the prepared banana leaves and spread it out into a smooth shape about 5-inches long, about 1 inch away from the bottom. Roll the banana leaf over the mound of rice, then fold in the sides. Continue until you have rolled all of the suman.

8. Rip strings from the extra banana leaves and tie the suman shut. You can tie them individually or in pairs. Kitchen twine works here as well.

9. Place into a shallow steamer pot and add enough water to where it’s touching the suman. 

10. Cover and bring to a boil over medium heat. Once boiling, reduce the heat to low and steam for 1 hour, adding more water as needed.

11. Prepare the caramel sauce. Combine all ingredients except for the vanilla in a small pot over medium heat and whisk together until smooth. Bring to a boil and continue cooking until thick caramel forms, regularly mixing for 15-20 minutes. Remove from heat and add the vanilla.

12. Once the suman is done, remove it from the steamer and allow it to cool until easy to handle.

13. Unwrap the suman and serve with a drizzle of caramel sauce. Enjoy!