AuthorHungry PandaCategoryDessertsDifficultyBeginnerPrepare banana leaves by trimming stiff ends. Cut into 10 x 10 inch squares. If leaves feel stiff, briefly pass over steam for about 10 to 20 seconds until soft.
In a pot, combine coconut milk, sugar, and salt. Stir until sugar and salt are dissolved. Add rice and stir, put into the rice cooker bowl. Select ’SHORT GRAIN’ function and ’START’.
10 minutes before the end of cooking stop the rice cooker. Allow to cool. Place about 2 to 3 heaped tbsp on a banana leaf and shape into logs, leaving about 1 inch on sides. Roll banana leaves tightly around the rice to form a log and fold end to seal. You can use string to keep it together.
Fill rice cooker bowl to the level 2 with water and set to ’STEAM’ function. Set for 30-40 minutes and press ’START’. In the steaming basket arrange suman folded side down. Top with a layer of banana leaves.
To serve, peel leaves (make sure the rice is soft and chewy) and drizzle suman with coconut caramel sauce.
In a saucepan over medium heat, combine coconut milk, brown sugar, and salt and whisk together until sugar and salt are dissolved. Bring mixture to a boil. Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is reduced and thickened.
Ingredients
Directions
Prepare banana leaves by trimming stiff ends. Cut into 10 x 10 inch squares. If leaves feel stiff, briefly pass over steam for about 10 to 20 seconds until soft.
In a pot, combine coconut milk, sugar, and salt. Stir until sugar and salt are dissolved. Add rice and stir, put into the rice cooker bowl. Select ’SHORT GRAIN’ function and ’START’.
10 minutes before the end of cooking stop the rice cooker. Allow to cool. Place about 2 to 3 heaped tbsp on a banana leaf and shape into logs, leaving about 1 inch on sides. Roll banana leaves tightly around the rice to form a log and fold end to seal. You can use string to keep it together.
Fill rice cooker bowl to the level 2 with water and set to ’STEAM’ function. Set for 30-40 minutes and press ’START’. In the steaming basket arrange suman folded side down. Top with a layer of banana leaves.
To serve, peel leaves (make sure the rice is soft and chewy) and drizzle suman with coconut caramel sauce.
In a saucepan over medium heat, combine coconut milk, brown sugar, and salt and whisk together until sugar and salt are dissolved. Bring mixture to a boil. Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is reduced and thickened.