Suman Malagkit
- 2 cups glutinous rice, soaked in water for 2 to 3 hrs
- 1 tsp. salt
- 2 cups fresh or canned coconut milk
- banana leaves for wrapping
- water for boiling
Cooking Instructions
- Remove the water from the rice by straining, then place it in a pot with the coconut milk and salt. Bring to a boil, stir and immediately lower the heat to the lowest setting and stir occasionally to minimize rice from sticking on the pot. Let is simmer for 20 minutes then turn the heat off. Don’t open the pot, leave it for another 15 to 30 minutes to finish cooking and to cool down
- For the wrapping, pass the banana leaves over an open flame very quickly. This process will release the aroma of the leaves and will make them soft and flexible. Cut the leaves by making equal number of small pieces or depending on what size of roll you want your suman
- Wrap the rice as tight as possible and fold the sides. Tie two pcs. of suman with folded sides inward (as shown on the picture) or you may wrap 6 pieces or more again with a larger piece if you still have extra leaves to serve as double protection
- In a steamer, stack the suman and steam for around 30 minutes to one hour over boiling water. Make sure they are tender before removing them from the steamer
- Allow it to cool before unwrapping so that it will firm up
- Serve with sugar, sweetened grated coconut, latik or ripe mango. Share & enjoy!
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