chopped fruitfor the fruity suman (mango is recommended)
Rinse the rice several times, drain, place in a bowl and cover with water. Cover the bowl and keep in the fridge for at least six hours.
Drain the rice. Cook in coconut milk with the salt (I used a rice cooker and it did the job wonderfully).
Prepare the banana leaves by trimming and wilting (see illustration).
Cut the banana leaves so that you have 8 to 10 pieces that are about 8"x8" square and another set of 8 to 10 pieces that are about 12"x12" square.
Place an 8"x8" piece of banana leaf on top of a 12"x12" piece. Place two to three tablespoonfuls of cooked rice at the center.
Wrap the rice with the smaller piece of banana leaf, as tightly as you can, and folding the sides neatly. Use the larger piece of banana leaf to wrap the parcel. The double wrapping seals the rice well and serves as an insurance that in case the first wrapping tears, there is another layer to protect the precious rice inside. Repeat until all the rice has been wrapped.
Stack the parcels, seam side down, in a steamer basket. Steam over boiling water for about 45 minutes.
Cool the suman for about 15 minutes before unwrapping to give it a chance to firm up. Top with grated fresh coconut and sugar, and enjoy!
Place about two tablespoonfuls of the cooked rice on a piece of banana leaf, add a tablespoon of chopped chocolate (I used dark chocolate), wrap and steam following the same procedure for the basic suman recipe.
Again, place about two tablespoonfuls of the cooked rice on a piece of banana leaf, add a tablespoon of chopped fruit, wrap and steam following the same procedure for the basic suman recipe.Updated from a recipe originally published in October 18, 2010.
Suman (Filipino Sticky Rice Cake) printed from https://casaveneracion.com/suman-filipino-sticky-rice-cake-plain-with-chocolate-and-with-fruit/ for personal use only. Not for republication nor distribution.