2 cups Malagkit (sticky or sweet) rice
1 cup sugar
1/2 teaspoon salt
2 cups coconut milk
Banana leaf, cut into 7" X 10" sheets
Soak the rice overnight. In a big wok or pan pour the coconut milk, sugar, salt, and stir and mix together. Cook over medium hight heat until it boils. Add the rice and continue cooking over medium heat stirring constantly until half cooked or 15 minutes.
Meanwhile, prepare your banana leaf and cut into 7" X 10" sheets. To soften leaf run over fire or heat on a gas or electric stove.
On one sheet of leaf, put 2 to 3 heaping tablespoons of cooked rice at one edge. Fold over and roll as tightly as you can folding both ends to enclose the Suman. Tie with a piece of banana leaf which you can easily pull from the leaf. If you make a big Suman tie both ends but one is enough for a small Suman. Repeat process until you have wrapped all cooked rice.
You can either steam the Suman or put in a big pot with 1" of water and cook for 45 minutes to 1 hour.
Steam for 45 minutes to one hour.
Serve hot with a ripe mango or just plain.
Makes more than 10 Suman