INGREDIENTS:
For the Suman:
- 3 cups glutinous rice (malagkit)
- 1 can (13.5 oz) coconut milk
- 1 cup sugar
- 1 tsp salt
For the Coconut Caramel Sauce:
- 1 can (13.5 oz) coconut milk
- 1 cup brown sugar
- ½ tsp salt
HOW TO COOK:
For the Suman:
- Place malagkit (with enough cold water to cover) in a bowl.
- Soak for about 1 hour and then drain well.
- Prepare banana leaves by trimming stiff ends then cut into 10 x 10 inch squares (if leaves feel stiff, briefly pass over gas flames for about 10 to 20 seconds until pliable).
- Combine coconut milk, sugar, and salt in a cooking pot.
- Stir until sugar and salt are dissolved.
- Add the soaked malagkit and stir to disperse.
- Over medium heat, cook rice, stirring occasionally to prevent from sticking and burning, until liquid is absorbed but rice is half-done.
- Remove from heat and allow to slightly cool.
- Place about 2 to 3 heaping tablespoonfuls on banana leaf and shape into logs, leaving about 1 inch on sides.
- Roll banana leaves tightly around the rice to form a log and fold both edges to seal.
- In a pot, arrange suman with folded side down and add enough water to cover at about 1-inch.
- Place a layer of banana leaves over suman and cover pot with lid.
- If there’s room in your pot for the suman to move freely, place a light plate on top of suman to weigh down.
- Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully cooked.
- With tongs, remove suman from water and allow to cool.
- To serve, peel leaves and drizzle suman with coconut caramel sauce (see procedure below).
For the Coconut Caramel Sauce:
- In a sauce pot over medium heat, combine coconut milk, brown sugar and salt and whisk together until sugar and salt are dissolved.
- Bring the mixture to a boil.
- Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is reduced and thickened.
IMAGE: balay.ph
Also try: Bibingkang Malagkit
