Suman sa Malagkit Banana-Leaf Sticky Rice Rolls with Coconut Caramel

What you need

• 400 g (2 cups) glutinous rice, also sold as sweet or sticky rice
• 600 ml (2 1/2 cups) coconut milk, 400 ml for the rice, 200 ml for the sauce
• 200 g (1 cup) brown sugar, 100 g for the rice, 100 g for the sauce
• 1 tsp salt, plus a pinch for the sauce
• 12 pieces banana leaves, cut into 25 cm (10 in) squares

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs clear. Cover with cold water, soak for 2 hours, then drain very well.

2. 2

   Cut the banana leaves into 12 squares of about 25 cm (10 in) and trim off any stiff edges.

3. 3

   Pass each leaf over a low flame or a hot dry pan for 10-20 seconds, until glossy and pliable. Wipe them clean.

4. 4

   In a heavy pot, stir 400 ml of the coconut milk, 100 g of the sugar and 1 tsp salt over medium heat until the sugar dissolves and the milk simmers.

5. 5

   Add the drained rice and cook, stirring often, until the liquid is absorbed and the grains are half-cooked, 10-15 min. Let the rice cool for 15 min so you can handle it.

6. 6

   Spoon about 3 heaping tbsp of rice, roughly 75 g, onto a leaf and shape it into a log about 10 cm (4 in) long. Roll the leaf tightly around it, fold the ends under and tie with kitchen string. Repeat with the remaining rice.

7. 7

   Stack the rolls in a steamer over boiling water, cover and steam for 40-45 min, topping up the water as needed, until the rice is tender and translucent.

8. 8

   While the rolls steam, simmer the remaining 200 ml coconut milk with the remaining 100 g sugar and a pinch of salt over medium-low heat, stirring, until it thickens into a pourable caramel, 8-10 min.

9. 9

   Let the suman cool for 10 min before unwrapping so the rice firms up. Serve with the coconut caramel.

Imported from pilipinasrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.