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Suman {Philippines} Sweet Rice in Banana Leaves

Click here to read the funny exchange I had with my mom about making suman; she doesn't. Well, I can now say, "I do make suman!" And it was fairly easy. The only thing that stalled me was that I forgot to soak the rice, so I couldn't make these last night.

Step One: Soak 3 C kuhuho rose rice (or any sticky rice) in warm water for at least 6 hours. I soaked mine overnight.










Step Two: Drain and cook the rice in 3 C coconut milk until soft and sticky. Stir in 1 C young coconut. For some reason, the jar I bought at the Filipino store was translated as "gelatinous mutant coconut." Yuck...on the name. Yum...on the taste.


Step Three: Let the rice cool and cut your thawed banana leaves into 4" pieces and 6" pieces. Once the rice is cool, place rice in the center of the 4" piece, folding in the sides and rolling the leaf tightly to form a roll. It's okay if the leaf splits a little bit; you'll be double-rolling it in the 6" piece next.


Repeat the rolling process inside the larger piece. 

Step Fourplace the rolled packets into the top of a steamer.Steam over simmering water for an hour.


Step Five: Cool and enjoy!


You know how scents can bring back memories? The aroma of steaming banana leaves reminds me of my grandmothers. Maybe I'll be making this more often. And the taste...that sweet rice imparted with the slightly smoky, distinct flavor of banana leaves...unbelieveable!

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