Ingredients with Measurements:
- 2 cups glutinous rice
- 1 1/2 cups water
- 1/2 cup coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- banana leaves, cut into rectangles
- 1 cup coconut jam (also known as kaya or matamis na bao)
Special equipment needed:
- Steamer
- Cooking twine
Step-by-step instructions:
1. Rinse the glutinous rice in cold water until the water runs clear. Drain and set aside.
2. In a pot, combine the water, coconut milk, sugar, and salt. Bring to a boil, stirring occasionally until the sugar has dissolved.
3. Add the glutinous rice to the pot and stir to combine. Reduce the heat to low and cover the pot. Cook for 20-25 minutes or until the rice is fully cooked and the liquid has been absorbed.
4. While the rice is cooking, prepare the banana leaves. Cut them into rectangles and wash them thoroughly. Blanch them in boiling water for a few seconds to soften them.
5. Once the rice is cooked, remove it from the heat and let it cool slightly.
6. Take a piece of banana leaf and place a spoonful of the cooked rice in the center. Fold the leaf over the rice to form a rectangular package. Tie the package with cooking twine to secure it. Repeat until all the rice has been used.
7. Steam the rice packages for 20-25 minutes or until heated through.
8. While the rice is steaming, prepare the coconut jam. Heat the jam in a small saucepan over low heat until it becomes smooth and runny.
9. Once the rice is done steaming, remove the twine and banana leaves. Serve the suman with the warm coconut jam on the side.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 260
Fat: 6g
Carbohydrates: 50g
Protein: 3g
Sodium: 150mg
Sugar: 20g
Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice, but the texture will be different.
- Coconut milk can be substituted with regular milk or cream.
- Coconut jam can be substituted with any other type of jam or spread.
Variations:
- Add pandan leaves to the rice mixture for added flavor and aroma.
- Add grated coconut to the rice mixture for added texture.
- Use different types of jam or spreads for variety.
Tips and tricks:
- Rinse the glutinous rice thoroughly to remove excess starch.
- Use fresh banana leaves for best results.
- Tie the rice packages tightly to prevent them from falling apart during steaming.
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 jam over them. Garnish with fresh fruit or shredded coconut.
Garnishes:
Fresh fruit, shredded coconut, toasted sesame seeds
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fresh fruit, yogurt, granola
Troubleshooting advice:
- If the rice is too dry, add more water or coconut milk.
- If the rice is too wet, cook it for a few more minutes or until the liquid has been absorbed.
- If the suman falls apart during steaming, tie them tighter or use more banana leaves to wrap them.
Food safety advice:
- Make sure to wash the banana leaves thoroughly before using them.
- 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. Coconut jam, also known as kaya or matamis na bao, is a popular spread in Southeast Asia made from coconut milk and sugar.
Flavor profiles:
Sweet, creamy, nutty
Serving suggestions:
Serve the suman with a hot beverage for a comforting dessert.
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Region: Philippine