Ingredients with Measurements:
- 2 cups glutinous rice
- 1 1/2 cups coconut milk
- 1/2 cup brown sugar
- 1/2 tsp salt
- banana leaves, cut into rectangles
- 1 cup coconut cream
- 1 cup brown sugar
- 1/2 tsp vanilla extract
Special equipment needed:
- Steamer
- Large mixing bowl
- Saucepan
- Whisk
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for 30 minutes.
2. In a large mixing bowl, mix the soaked glutinous rice, coconut milk, brown sugar, and salt until well combined.
3. Take a piece of banana leaf and place a spoonful of the rice mixture in the center. Fold the leaf to enclose the rice and form a rectangular shape. Repeat until all the rice mixture is used up.
4. Arrange the suman in a steamer and steam for 30-40 minutes or until cooked through.
5. While the suman is steaming, make the coconut caramel sauce. In a saucepan, heat the coconut cream, brown sugar, and vanilla extract over medium heat. Whisk until the sugar is dissolved and the mixture thickens, about 10-15 minutes.
6. Once the suman is cooked, remove from the steamer and let cool for a few minutes.
7. Serve the suman with the coconut caramel sauce on top.
Time:
Preparation time: 40 minutes
Cooking time: 40 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe makes 10 servings.
Nutritional information:
Calories per serving: 280
Fat: 8g
Carbohydrates: 50g
Protein: 3g
Sodium: 120mg
Sugar: 25g
Substitutions for ingredients:
- You can use white sugar instead of brown sugar.
- If you don't have banana leaves, you can use parchment paper or aluminum foil.
Variations:
- You can add a teaspoon of pandan extract to the rice mixture for added flavor.
- You can also add grated coconut to the rice mixture for texture.
Tips and tricks:
- Make sure to rinse the glutinous rice well to remove excess starch.
- Soaking the rice before cooking helps it cook evenly.
- To prevent the banana leaves from burning, brush them with oil before wrapping the rice mixture.
Storage instructions:
Leftover suman can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the suman for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the suman on a platter and drizzle the coconut caramel sauce on top. Garnish with toasted coconut flakes or chopped nuts.
Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Fresh fruit
Pairings:
- Hot tea
- Coffee
- Coconut water
Suggested side dishes:
- Fresh fruit salad
- Grilled pineapple
- Mango salsa
Troubleshooting advice:
- If the suman is too dry, add more coconut milk to the rice mixture.
- If the suman is too wet, reduce the amount of coconut milk in the rice mixture.
Food safety advice:
- Make sure to cook the suman thoroughly to prevent foodborne illness.
- Store leftover suman in the refrigerator and consume within 3 days.
Food history:
Suman is a traditional Filipino dessert made from glutinous rice. It is usually wrapped in banana leaves and steamed until cooked through. Coconut caramel sauce is a popular topping for suman.
Flavor profiles:
Suman has a sweet and slightly nutty flavor from the glutinous rice and coconut milk. The coconut caramel sauce adds a rich and creamy sweetness.
Serving suggestions:
Serve the suman as a dessert or snack.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Philippine
Taste: Sweet, Creamy, Nutty, Caramelized, Coconutty