Ingredients

• 2 cans (13.5 oz) Coconut Milk 

• 1 cup Sugar 

• 1 cup Brown Sugar

• 1 ½ tsp. Salt 

• 3 cups Sweet Rice (glutinous rice) 

• 1 pack Banana Leaves

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Preparation

• Prep Rice: Soak rice in water (just enough to cover about an inch above the rice) for 1 hour. 

• Prep Banana Leaves: Clean the banana leaves really well. Pass them over an open flame for about 10 seconds each side to make them more pliable. Cut them to your desired size for wrapping.

• After 1hr has passed: In a pot, combine 1 can Coconut Milk, 1 Cup Sugar, and 1 tsp Salt on low heat until sugar is dissolved. 

• Drain rice and add to the pot with coconut milk and sugar mixture. Cover and cook on medium-low till the mixture is no longer liquidy. Check on it periodically to avoid burning the bottom.

• Allow to cool for about 10-15 min or until it’s cool enough to handle. 

• Wrap about 2 tbsp of rice into banana leaves. 

• Steam for 1 hr. 

• Prep Coconut Caramel Sauce (latik):  Heat in a pot 1 Can coconut Milk, 1 Cup Brown Sugar, and ½ tsp salt till brown sugar has dissolved and mixture has thickened. 

• Drizzle desired amount onto cooked suman and serve warm.

 

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