How to make home-made Suman or Wrapped Sticky Rice Cake

Banana leaves were gathered and stalks were removed and heated / cooked under open fire.

 

Close up view of banana leaves being heated or cooked.

 

Clean rags were used to wipe out dirt from the leaves. 

 

Here, I used 1 3/4 kgs malagkit. Wash the glutenous rice (malagkit) throughly. Usually, I wash it 5 to 7 times. Then drain the excess water :)

 

Coconut milk were extracted from 3 big-sized coconut fruit.

 

Under a medium flame, the coconut milk is cooked until boiling and some salt for taste.

 

Add the washed and drained malagkit to the boiling coconut milk. Continous stirring should be done so that the rice wont stick to the bottom of the pan. Continue stirring until the coconut milk is absorbed completely by the rice. 

Prepare the wrapper (heated banana leaves) by cutting it to size. I also use rice sack strand or fine plastic straw as tying material.

 

 

Suman, wrapped, tied and ready for cooking.

 

Put some banana leaves at the bottom of the pot where you will cook your suman so that the bottom wont be overcooked or burned.

At the top, place some leaves to cover the stack of suman. Add enough water to submerge the suman. Monitor until the water at its boiling. Let it boil at least 1 to 1 1/2 hours.

 

Remove the cooked suman from the pot and let it cool. And here is your finished product.

 

We cook suman usually during our barangay fiesta and All Saints Day. This coming June 13 is the feast day of our patron saint Anthony of Padua (San Antonio de Padua)