Suman Malagkit (Sticky Rice Roll in Banana Leaves)
(fresh, canned, or frozen)
Sweetened Grated Coconut
Soak rice in water for 2 to 3 hours, then remove the water from the rice by straining.
Place strained rice in a covered pot with the coconut milk and salt.
Bring to a boil, stir and immediately lower the heat to the lowest setting.
Let is simmer for 20-30 mins stirring occasionally to keep rice from sticking to the pot.
Turn the heat off but don’t remove the lid on the pot, leave it for another 15 to 30 minutes to allow the rice to finish cooking and cool down.
Pass the banana leaves over an open flame just quickly cause this process will make the leaves soft and flexible and it releases the natural aroma of the leaves.
Cut the leaves by making an equal number of small pieces depending on the size roll you want to your suman to be.
Roll the rice tightly into each piece of banana leaf and fold the sides over.
Tie two pcs. of suman with folded sides inward or you may wrap 6 pieces or more again with a larger piece of banana leaf if you have extra leaves. It will serve as double protection.
In a steamer, stack the suman and steam over boiling water for about 30 – 60 minutes.
Make sure they are tender before removing them from the steamer.
Allow it to cool before unwrapping.
Serve with brown sugar, sweetened grated coconut and with hot or cold drinks.
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