Ingredients
▢ 2 cups glutinous rice
▢ ½ cup water
▢ 13.5 ounces coconut milk full fat
▢ 1 cup sugar
▢ 1 teaspoon grated fresh ginger
▢ 1 teaspoon salt
▢ ½ teaspoon vanilla extract or vanilla powder
▢ 12 Banana leaves 12 X 8-inch sections
For The Caramel Sauce:
▢ ⅔ cups coconut milk
▢ 1 cup palm sugar coconut sugar, or brown sugar
▢ ½ teaspoon vanilla extract
▢ ½ teaspoon salt
Rinse the glutinous rice in a fine wire mesh strainer for a few minutes under cold running water until the water runs clear. Place the rice into a container and cover with water, soaking it for 8 hours or overnight under refrigeration. Drain the soaked rice in a wire mesh strainer.
In a pot over medium heat, bring the water, coconut milk, sugar, grated fresh ginger, salt, and vanilla powder or vanilla extract to a boil.
Add the soaked, drained rice and mix well. Place a lid on the pot and lower the heat to a very low simmer, letting the rice cook for 25 minutes. It’s okay if the rice isn’t 100% tender, as it will continue to cook in the banana leaves later on.
Cut banana leaves into rectangles, ensuring they are large enough to wrap the rice mixture. Spread a portion of the rice mixture onto the center of a banana leaf. Fold the sides of the banana leaf over the rice mixture, then fold the top and bottom to create a rectangular parcel. Secure the edges with toothpicks or kitchen twine.
In a steamer or a pot fitted with a steamer basket, steam the wrapped suman for about 40-45 minutes or until the rice is fully cooked and has a sticky, but compressed consistency.
While the suman cooks, in a saucepan over medium heat, stir together coconut milk, palm sugar, vanilla extract, and salt for the caramel sauce. Simmer over medium heat until the sugar dissolves, and the mixture thickens slightly.
Once cooked, allow the suman to cool slightly before serving. Unwrap the gooey rice cakes, and drizzle the prepared caramel sauce over the suman before serving.