Lola's Sweet Rice Rolls (Suman Sa Gata)
A traditional Filipino snack of glutinous rice soaked in coconut milk, wrapped in banana leaves, and steamed.
Ingredients
glutinous rice
2 cup
coconut milk (about 1.5 cans of 13.5 oz)
2.5 cup
sugar
0.75 cup
salt
1 tsp
banana leaves (fresh or thawed)
2 to 3
Instructions
1
Wash the rice
Rinse the rice 3 to 4 times until the water runs nearly clear. Drain.
2
Cook the rice
In a large wok or heavy-bottomed pot, combine the rice, coconut milk, sugar, and salt and bring to a boil over high heat. Reduce to medium heat and simmer for about 30 minutes, stirring constantly, especially during the last 15 minutes, to prevent sticking and burning. After about 20 minutes, the oil from the coconut milk will separate and cling to the sides of the pot, and the rice mixture will begin to release easily from the sides. The rice is done when it looks oily, nearly dry, and very thick (similar to risotto). Let the rice cool in the pot.
3
Prepare the leaves
Wipe the banana leaves with a damp cloth to remove any white residue. Remove the central veins and cut the leaves into 4x7 inch rectangles with the long edge running along the grain.
4
Wrap the rolls
Place a banana leaf on a dry work surface with the smooth, matte side up and the long edge facing you. Place 1.5 tbsp of the rice mixture in the center of the leaf and shape it into a rectangle about 1.5x4 inches. Fold the edge of the leaf closest to you over the rice and, using your fingers, tuck the leaf edge under the rice and roll it up tightly, completely enclosing the filling. Try to roll into a tight cylinder. Place seam-side down and use your fingers to gently flatten, neatly folding both ends of the leaf underneath. Place the wrapped roll seam-side down directly into the steamer. Repeat until the rice mixture is used up, arranging in a tidy single layer, stacking if necessary.
5
Steam
Set up a steamer, fill it halfway with water, and bring to a boil over high heat. Reduce to medium heat and keep ready. Bring the water in the steamer back to a boil. Place the steamer basket containing the rice rolls over the pot. Cover and steam over medium-high heat for 45 minutes to 1 hour, until the rice is tender. Turn off the heat and wait for the steam to dissipate before lifting the lid. Open the lid away from you to prevent burns and condensation dripping down. Carefully remove the basket and set the rolls aside to cool. Serve warm or at room temperature.
