Ingredients
Method
- In a bowl, pour glutinous rice and enough water to cover. Soak overnight.
- Prepare your banana leaves by rinsing off any excess dirt or residue and then drying with a cloth. Then trim to 5 x 10 inch rectangles.
- Drain the soaked glutinous rice and pour the rice in a medium-sized pot over medium-low heat. Add the coconut milk, brown sugar and salt. Stir occasionally until the liquid is fully absorbed by the rice. Simmer for about 10 to 20 minutes.
- Remove from heat and allow to cool slightly (you don’t want to wrap the rice when it is extremely hot). Place about 1/4 cup of the rice mixture on a trimmed banana leaf, about 1/2 inch away from the long edge. Shape into logs about 1 inch wide and 5 inches long. Tightly roll the rice inside the banana leaf twice and fold the ends to seal.
- To steam: In a large pot, pour in water that sits below the level of your steamer. Place the suman on your steamer with the fold side down. Steam until rice is fully cooked, about 60 to 90 minutes.
- Remove your suman from the heat. Let it cool slightly and carefully peel open. Top with latik syrup, sugar, shredded coconut, or condensed milk. Enjoy!
How to Make the Latik Syrup (optional)
- Cook the coconut milk, brown sugar and salt over medium heat while stirring. Make sure not to burn the bottom. Continue cooking until it has a thicker consistency, about 20 minutes.
Notes
The latik syrup is optional but a good way to use up the rest of the can of coconut milk used in the suman itself
According to my parents, this suman recipe can be eaten with shredded coconut on top, sugar, or condensed milk.
The latik syrup is typically eaten with suman sa lihiya (suman with lye water) but I like it on top of this one as well.