My roots are showing

I'm not entirely sure why, but for some reason, I feel the need to learn how to make all my favorite Filipino desserts...and then maybe tackling some of the main dishes. Since I already know how to make turon (banana eggrolls), flan and halo-halo (shaved ice with a bunch of beans and stuff), it's time to move on down the list.

Suman: Filipino style sticky/sweet rice cooked with coconut milk and wrapped in banana leaves- traditionally eaten dipped in sugar.

INGREDIENTS

3 cups sweet rice (aka, sticky or glutinous rice)
1 can (13.5 oz) coconut milk
2 tsp salt
1 Tbs sugar, plus extra for dipping (this wasn't part of the recipe I found online-I accidentally added it instead of salt- but it came out good anyway)

banana leaves (usually found frozen in filipino/asian markets)

PREPARATION

1. Soak the rice in water until the grains are swollen, about 1 hour. (I couldn't really tell if the rice was swollen or not, and I was a little pressed for time, so I soaked it for an hour and hoped for the best)

2. Drain rice.

3. Heat coconut milk, salt and sugar in a saucepan until just boiling. (The original recipe didn't call for this either, but my mom suggested it and I feel like it helps to incorporate the salt and sugar-who knows, this is the first time I've done this)

4. Wipe down banana leaves with a clean moist cloth and cut into rectangles approximately 10"x 6-8"-with the ribs of the leaves going lengthwise (the size of the leaves will vary by how big you want to make the suman). Cut some leaves into thin strips to use as ties.

5. Place ~2 Tbs rice mixture on the banana leaf, centered lengthwise. Roll into a tube and fold in edges. Tie strip around the center to hold the leaf closed. (Ideally, the edges will overlap, if not, use two ties)-continue until you use up all the rice, or leaves...whichever comes first.

6. Place uncooked suman into a pot of boiling water. Boil for about 1 hour. The suman should feel plump when they are done.

7. Remove from water and cool for a little while before eating. (I like eating them warm either dipped or drizzled with sugar. You can also make a coconut milk and brown sugar sauce (just boil one can of coconut milk with 1/4 -1/2 cup sugar until thick)--yumm.