Rated 5 out of 5

Suman

Suman, wrapped in banana leaf, oozing with coconut jam filling. This is a recipe from glutinous rice, coconut milk and brown sugar. To me, patience and reflection accompany the act of making this ritual food, but the resulting flavor, aroma and textures are the rewards by themselves.

INGREDIENTS:

  • 2 cups of EIGHTH WONDER sticky rice (either white or red or mix of both)
  • 1 tsp. salt
  • 2 cups fresh or 1 canned coconut milk (400 ml)
  • banana leaves for wrapping
  • water for boiling
  • 1 cup brown sugar

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!

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