Martes, Agosto 20, 2013
Banana Leaves Ingredients
1 c. of glutinous (sticky) rice, soaked in cold water for at least six hours1 c. of coconut milk, fresh (see how to extract coconut milk) or canneda generous pinch of saltbanana leaves
Strain the rice. Cook in coconut milk with salt. I used a rice cooker and it did the job wonderfully. Cool the rice.Meanwhile, prepare the banana leaves.
Rinse the banana leaves. Wipe dry.
Pass every part of the leaves over an open flame to soften and wilt. Unless you do this, the banana leaves will break when you wrap the rice with it.
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!