Back to 12 servings 2 cups glutinous rice (malagkit), short-grain preferred; rinsed until water runs clear 3 cups full-fat coconut milk, canned, divided 0.75 cup granulated sugar, adjust to taste 1 teaspoon coarse sea salt 1 pound banana leaves, about 15 pieces, fresh or thawed frozen kitchen twine or banana leaf strips, for tying pandan leaves, optional, a few knotted leaves for fragrance latik or grated coconut, optional, for serving ripe mango slices, optional, for serving
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1 Step 1: Soak the rinsed glutinous rice in water for at least 4 hours, preferably overnight, then drain well.2 Step 2: Wipe the banana leaves clean, pass them briefly over a flame for 10 to 20 seconds until bright green and pliable, then trim and cut into rectangles about 8 by 10 inches.3 Step 3: In a large pot over medium heat, combine the drained rice with 3 cups of coconut milk, the sugar and the salt. Add pandan leaves here if using. Stir constantly until the mixture begins to thicken.4 Step 4: Cook for 15 to 20 minutes, stirring often, until the rice is very thick but still has a slight bite. Remove from the heat and cool for about 10 minutes.5 Step 5: Place about 1/3 cup of rice on each leaf and shape it into a 4 to 5 inch log. Fold the leaf around it, roll into a tight sealed packet, and tie with twine.6 Step 6: Set a steamer basket over simmering water, arrange the packets in a single layer without overcrowding, cover and steam for 75 to 90 minutes. Top up with boiling water as needed so the steam stays constant.7 Step 7: Remove the suman with tongs and cool for at least 20 minutes before unwrapping. They should feel firm and the rice should be translucent and tender. Serve warm.getsaucepan.com/r/5095829f-48b0-5f76-964b-631e639afccc
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