These sweet steamed sticky rice wrapped in banana leaves will be a hit with anyone who enjoys that wonderful suman that come with Pinoy merienda (snack) or desserts. Suman is usually made with lye water a kind of edible chemical subtance that adding extra flavor. But for my makeover suman, I like the using fine white sugar gives this dish and try adding a pandan extract which will give it a green color like fine jade. They also feature a nutty flavor of coconut condensed and flaked toasted coconut or latik on the outside. My family just loves this wonderful and easy steamed rice dumpling that's as truly delicious.
Ingredients:
3 cups glutinous rice or malagkit
2 cups white granulated sugar
1 tbsp condensed coconut
½ tsp pandan extract
pinch of salt to brings out the flavor
5x6 inch banana leaves
10x10 inch banana leaves
latik
Preparation:
Ingredients:
3 cups glutinous rice or malagkit
2 cups white granulated sugar
1 tbsp condensed coconut
½ tsp pandan extract
pinch of salt to brings out the flavor
5x6 inch banana leaves
10x10 inch banana leaves
latik
Preparation:
1. Place the malagkit or sticky rice in a mixing bowl then pour in water and stir and allow to sit for at least 2-3 hours. In the meantime, prepare the banana leaves. Warm the whole banana leaf or cut into manageable pieces, large and small enough to wrap the rice dumplings, then clean with a soft cloth. Wash and rinse the rice, line colander with thin soy bean cloth or cheese cloth and let the rice drain out the excess water.
2. Put the sticky or glutinous rice back in the mixing bowl and combine with sugar, salt, pandan and condensed coconut.
3. Mix well until all the grains have an even color.
4. Arrange the banana leaves by placing the larger leaf then put the smaller leaf in the center. Spoon around 3 tbsp rice mixture into the center of the leaves. lengthwise, the shape of a log.
5. Roll them up and fold that side to enclose the rice.
6. Make another one the same size around 5 or 6 inches. Pair these 2 suman with the folded sides together, then tie the two ends together tightly.
7. In a copper casserole pot or heavy pot. Place the parcels or wrapped rice mixture, add enough water to cover the suman. Cover and boil at medium heat for 1 or 1½ hours until it is cooked completely. The simmering time depends on the type of your pot.
8. When its boiled, the banana leaf imparts a lovely aroma to the suman.
9. Transfer the suman on a colander to drain the excess water.
10. Take the suman, cut the string and unwrap then discard the banana leaves. Serve hot or cold, but still far from perfection, of course best eaten while still hot, serve with latik or toasted coconut. Add more sugar on top of the suman if you want. Enjoy them with a smile!
Note:
Suman may be kept in the refrigerator for up to 2 weeks. They also survive the freezing process for couple of months. The quantity of these ingredients it yield 16 or 18 suman.
Note:
Suman may be kept in the refrigerator for up to 2 weeks. They also survive the freezing process for couple of months. The quantity of these ingredients it yield 16 or 18 suman.
