Ube Suman with Latik

Step 1: Make the latik

Boil 1 can coconut cream in a pan over medium-high heat.

Once boiling, lower the heat to medium.

Simmer, stirring often, until the oil separates and curds form.

Strain the latik from the oil and save both for later.

For more details, see my post on How to Make Latik.

Step 2: Prepare the banana leaves

Rinse or wipe the banana leaves clean.

Remove the thick center rib, then quickly pass the leaves over a flame to soften.

Cut into 6x8-inch rectangles.

Step 3: Make the ube mixture

In a large bowl, combine:

• 2¼ cups glutinous rice flour
• 1 cup mashed ube
• 1 can coconut milk
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ube extract
• a pinch of salt

Mix until a thick paste forms. A few small bits of ube are fine.

Step 4: Wrap the suman

Lay a banana leaf flat and grease the area where the mixture will go with the coconut oil from the latik.

Place about 3 tablespoons ube mixture on the lower part of the leaf, leaving space on the sides.

Shape into a 4-inch log, then add some latik on top.

Fold the bottom over the mixture.

Roll snugly, then fold the sides under to seal.

You can also tie them in pairs with banana leaf strips.

Step 5: Steam the suman

Bring the steamer water to a boil.

Arrange the wrapped suman in the basket.

Cover and steam over medium heat for about 30 minutes, or until firm and cooked through.

Check the water level and refill with hot water if low.

• Suman malagkit: Sticky rice cake with coconut milk, wrapped in banana leaves.
• Suman kamoteng kahoy: Cassava suman wrapped and steamed in banana leaves.
• Suman sa ibus: Glutinous rice cooked with coconut milk and wrapped in palm leaves.
• Suman sa lihiya: Glutinous rice with lye water, served with latik sauce.
• Tupig: Grilled sticky rice wrapped in banana leaves.
• Suman moron: Chocolate-flavored sticky rice cake wrapped in banana leaves.