From the recipe collection
Suman Salehiya
A Taal-style suman variation of sticky rice and coconut wrapped in banana leaves for merienda or fiesta tables.
- Prep time
- 30 min plus soaking
- Cook time
- 45–60 min
- Yield
- 16 pieces
- Audio recipe
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Ingredients
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Method
- Soak glutinous rice 2 hours, rinse, and drain at least 15 minutes.
- Warm coconut milk, sugar, salt, and coconut oil until dissolved.
- Add the rice and cook over low heat until half-cooked and sticky but still moist.
- Spread on a tray and cool until safe to handle.
- Spoon equal portions onto softened banana leaves and roll into compact Taal-style logs or rectangles.
- Fold the ends tightly but leave a little room for expansion.
- Steam 35–45 minutes, until the thickest packet has no firm grains at the centre.
- Rest 10 minutes and serve with latik, muscovado, or hot chocolate.