INGREDIENTS:
- 4 cups glutinous rice flour
- 1/2 cup water
- Banana leaves
For the Latik:
- 4 cups coconut milk
For the Sauce:
- 1 cup water
- 1 & 1/2 cups brown sugar
HOW TO MAKE:
- Combine the glutinous rice flour and water in a large bowl then stir well until it becomes smooth like a dough.
- Using your palm, shape and mold the mixture into ball size shape.
- Wilt the banana leaves by quickly passing it on top of a gas flame. Wipe it clean and grease it with extra coconut oil from the latik (see below).
- Put one piece of dough over the wilted banana leaves and flatten into a rectangular shape suman.
- Fold the banana leaves to secure the rice mixture and fold the sides.
- Place the wrapped suman, into the large steamer.
- Steam over medium heat for about 20 minutes.
For the Latik:
- In a sauce pot, pour in coconut milk and let it boil.
- Then adjust to low heat and let it simmer.
- Keep on stirring, once oil starts to show up and solids of little small curds begin to be seen.
- Stir and scrape the sides to keep sauce from burning on the side.
- Continue to simmer until it turns into curd of golden brown.
- Turn off heat and set aside.
For the Sauce:
- In another pan, mix water and brown sugar.
- Mix until sugar dissolves and continue to boil until sauce becomes thick or caramelized in texture.
- Add coconut curd (latik), remove from heat and set aside.
To Serve:
- Unwrap a piece of cooked sticky rice on a serving plate.
- Pour coconut curd sauce on top of it and serve. Enjoy!
IMAGE: atbp.ph
Also try: Binallay
