INGREDIENTS:
- 4 cups glutinous rice (malagkit)
- 2 & ¼ cups coconut milk
- 1 & ¼ tbsp sea salt
- 1 cup water
- buri (palm) leaves (for making containers)
HOW TO COOK:
- To help us make the buri containers, we will make use of a mold that’s about 1 & 1/2 inch in width. Swirl the buri leaves around the mold and lock the cylindrical leaf container that you made to prevent the leaf from swirling back.
- For the suman, start by washing the glutinous rice and then place it in a large bowl.
- Pour the water to the bowl and let the rice absorb the water.
- Pour- in the coconut milk and then add the sea salt.
- Gently mix the ingredients and let it stand for 10 minutes.
- Scoop the mixture to the buri containers and then seal. Set aside.
- Arrange the suman in a large cooking pot.
- Fill the cooking pot with a quart of water and let boil.
- Once it boils, adjust the heat to low- medium and let the suman cook for 60 to 90 minutes.
- Remove suman from the cooking pot and let the temperature cool down before serving.
- You can enjoy this with white sugar.
IMAGE: mytummyisfull.com
Also try: Suman Sa Lihiya, Suman Antala, Suman Moron
