What’s up guys? Today we’re going to show
you how to make Suman! Suman is a sweet filipino rice cake steamed in banana
leaves, and can be eaten as merienda or dessert. To make Suman, you’ll first want
to pour in three cups of long grain sweet rice into a bowl. Then pour in
enough water to fully submerge everything, and then some. The purpose of
this is to help soften the rice a bit. Allow the sweet rice to soak for one
hour. Afterwards strain the rice from the water and then drop the rice into a deep
pan. From here you’ll want to pour in 1 and 3/4 cups of coconut milk.Followed by
3/4 of a cup of fresh coconut cream. If you don’t use fresh coconut cream, your
Suman might end up sticking to your banana leaves after you cook them. Next
set your stove to medium heat. And continuously stir everything for about 5
to 10 minutes. Eventually you’ll start to feel the mixture slightly thicken a bit,
but not too much. At this point add in 1 and 1/2 cups of sugar. And keep stirring
continuously for another 8 to 12 minutes. What we’re aiming to do is to only cook
the sweet rice half way through because we’re going to continue to cook it later
in the steamer. You can check to see if your sweet rice is halfway cooked by
biting into a single grain. It should break easily but still be a little hard.
Once the sweet rice mixture is ready to go, it’s time to start wrapping up your
Suman. Before starting, you’ll want to have the following items ready to go: a
steamer tray, a bowl of water, clean banana leaves cut into squares, and ties
cut from the banana leaves. To start first take a banana leaf and lay it out
flat in front of you. Next using a tablespoon, horizontally place three
scoops of Suman mixture, a little off center, like so. And use your fingers to
even it out. While you’re doing this, your fingers will get pretty sticky, so it’s
nice to have a bowl of water to quickly rinse in between.
Afterwards fold over the bottom edge of your banana leaf and roll your Suman
forward. As you’re rolling, try to maintain the original shape of your
Suman and be gentle with it so that you don’t squish it to the point where the
Suman mixture starts coming out of the ends. Once it’s completely rolled
position the exposed edge of the leaf so that it’s centered and facing up. Next,
using your fingers, feel for where the Suman is on one end. As soon as you find it, make a
fold to seal it in. And then just do the same thing on the other end. When you’re
done place the folded ends facedown and set it aside. Now go ahead and just make
another one! Wrapping Suman can be a little
challenging at first, but it’ll get easier with practice. When you’re done
wrapping your second Suman, stack your first Suman on top of it so that their
folded sides are pressed up against each other. Afterwards take one of your ties
and tuck it underneath. And then firmly but gently tie a double knot. And then
tie up the other end as well. Once it’s done, it should look something like this.
Now just place it sideways into your steamer tray. And then just wrap the rest
of your Suman! If for some reason you run out of ties as you’re wrapping Suman,
one thing you can do is rip off a small section of one of your banana leaves and
tear off thin strips to use as ties. Or you could also just use some sort of
string or twine. We filled up our first steamer tray, so
we ended up needing to stack an additional tray for more room.
Once you’re done, all you have to do is steam your Suman. We heated water in our
steamer to a light simmer beforehand, so it was all ready to go. Place the lid on
your steamer and steam your Suman for about 45 minutes to an hour. If you find
that the sweet rice isn’t fully cooked by the time is up, you can continue to
steam your Suman. Just make sure not to overcook them otherwise they might turn
out mushy. After your Suman are done, remove them
from the tray and allow them to cool for a couple minutes. When you’re ready to
eat one, just undo or snip the ties off. Unravel the banana leaf. And dig in! It’s
talagang tasty!