INGREDIENTS:
- 3 cups sticky rice, soaked for 30 minutes then rinsed
- 3 15-ounce (500 g) cans of coconut milk (I like Aroy D)
- 3 tablespoon sugar
- 1 teaspoon salt
- 1 thawed 1-pound packet of frozen banana leaf (500 g), or fresh if you have access to it
HOW TO COOK:
- Combine the rice, coconut milk, sugar and salt in a medium saucepan. Bring to a boil over medium heat. Stir the mixture constantly until it’s really thick and the rice is nearly cooked through, about 10-15 minutes. (It’ll be pretty hard to stir at this point.) Let the mixture cool to just warm or room temperature.
- Meanwhile, prepare the banana leaves. With a damp cloth, wipe the leaves down on both sides. Pass the leaves on both sides over a medium flame on the stove. The leaves will change color slightly and will be more pliable.
- Cut the leaves into 18 large squares (10-inch by 10-inch) and 18 small squares (5-inch by 5-inch). Also keep a large section of leaf available to tear into strips for tying the little suman packets shut. (You’ll need 2 ties for each packet.)
- Lay the small square in the center of the larger square. Both should have the matte side of the banana leaf face up (you want the shiny side on the outside of the suman). Measure 3 tablespoons of the rice mixture into the center and wrap the suman as shown in the photos.
- Steam the suman for 35 minutes. These freeze well, you can also store them in the fridge and heat them in the microwave before eating.
- Serve warm, sprinkled with sugar.
SOURCE: crispywaffle.com
