From the recipe collection
Suman sa Ibos
Glutinous rice cooked in coconut milk inside ibos or banana leaf casings. — Makes about 15–20 pieces · Prep 30m (plus soaking) · Boil 1–1 1/2h Ingredients 3 cups glutinous rice, rinsed and soaked 1 hour 1–1 1/2 tsp salt 2–3 cups thin coconut milk or salted water (for boiling) Ibos (palm leaf casings) or […]
Glutinous rice cooked in coconut milk inside ibos or banana leaf casings. — Makes about 15–20 pieces · Prep 30m (plus soaking) · Boil 1–1 1/2h
Ingredients
- 3 cups glutinous rice, rinsed and soaked 1 hour
- 1–1 1/2 tsp salt
- 2–3 cups thin coconut milk or salted water (for boiling)
- Ibos (palm leaf casings) or banana leaves
- Sugar or latik, for serving
Method
- Drain the soaked glutinous rice and toss with salt until well seasoned.
- Loosely pack the rice into ibos casings or prepared banana leaf tubes, leaving space for the rice to expand.
- Arrange packed ibos in a pot and pour in coconut milk or salted water to cover.
- Bring to a simmer and cook 1–1 1/2 hours until the rice is fully cooked and sticky, adding more hot liquid as needed.
- Drain and cool slightly before serving with sugar or latik.
Kitchen note
Don’t overfill the casings; the rice expands as it cooks and needs room.
