Suman (suman sa lihiya)

Instructions

1. Rinse the glutinous rice until the water runs clear, then soak it for 2 hours in cold water. Drain it well.
2. Wipe the banana leaves, pass them quickly over a flame or in boiling water to make them pliable, then cut them into squares about 25 cm wide.
3. In a saucepan, mix the coconut milk, sugar, the pinch of salt and the vanilla. Heat gently, stirring until the sugar dissolves, without boiling.
4. Add the drained rice to the pan and let it absorb the milk for 10 minutes over very low heat, stirring often, until the mixture thickens.
5. Place a rounded spoonful of rice in the centre of each leaf square, then fold the leaf to make a small, tightly closed rectangular parcel. Tie it with a strip of leaf.
6. Arrange the parcels in a steamer above boiling water, cover and steam for about 1 hour 30, topping up with hot water if needed.
7. Let cool for 10 minutes before unwrapping. Suman is eaten warm or cold, plain or with sugar and slices of mango.