July 14, 2010
A delicacy prepared from glutinous rice cooked with either salt or sugar and with or without coconut milk, usually wrapped in buri, coconut or banana leaves and then, boiled or steamed. An ideal food for long trips and picnics.
Suman in Buri Leaves
3 cups glutinous rice, 3 tsp salt, 2 cups thick coconut milk
1. Soak glutinous rice in coconut milk until grains are swollen.
2. Wash rice and drain.
3. Add salt and coconut milk.
4. Fill up buri pouches about 2/3 full
5. Pin the ends of the buri pouch together with a piece of bamboo pick.
6. Tie each suman with strips of buri.
7. Set suman in kettle and let it boil for 2 hours or until cooked.
Suman in Banana Leaves
3 cups glutinous/sweet rice, 1 i/2 coconut milk, ¼ teaspoon salt
1. Wash glutinous/sweet rice and let it soak in coconut milk until swollen. Drain, then add salt to taste.
2. Let the mixture boil then let it cool for a while.
3. Prepare slightly wilted banana leaves, put at least 3 tablespoons of the rice mixture in the leaves, then tie each piece in pairs, with the folded ends facing each other.
5. Then, place the suman in the steamer or submerge in boiling water. Let it sit for 30 minutes or until rice is softly cooked.
6. Cool, then serve either with sugar or grated coconut or even milk.