Banana Stuffed Suman
500 g sticky rice (malagkit, glutinous or pudding rice)
300 ml water
250 ml coconut milk
200 g caster sugar
12 pieces banana leaves
3 ripe saba bananas, cut in half crosswise and lengthwise and then lengthwise again; one banana will yield 4 pieces 🙂
1 tbsp granulated brown sugar
1 tbsp water
Soaking the rice overnight in water would make the grains swell up and quicker to cook.
Rinse and drain the soaked rice and cook with water. Add a pinch of salt to boiling rice. Cook over medium heat and watch that the water does not boil dry completely leaving a burnt rice.
Place the coconut cream in a saucepan and bring to the boil. Stir in the sugar and cook until dissolved.
Pour the coconut syrup mixture over the sticky rice and mix well.
Using another pan pour in the water and tablespoon of sugar and heat until boiling. Add the bananas and cook for two minutes. Drain and let the bananas cool down.
Cut each banana leaf into 21 cm pieces. To soften, steam for 5 minutes, or run over the naked flame from your stove until pliable. Just be careful.
Place 1 tbsp of the sticky rice mixture onto each banana leaf and top with the banana.
Repeat the same process with the remaining rice and banana. Fold into parcels and steam for 35 minutes.