Ingredients:
GG tinapa fillet
250g malagkit rice
400ml water
Lihiya (for soaking)
3–4 tbsp muscovado (for latik sauce)
225ml or 1 pack Coconut milk
Pinch of salt
Banana leaves
Procedure:
1. Soak the rice
>Wash malagkit rice well.
>Soak in water with lihiya and a pinch of salt for 10 minutes.
2. Pre-cook the malagkit
>After soaking, transfer the rice together with the soaking water into a pot.
>Cook for about 5 minutes or until the water is absorbed by the rice.
(Do not add sugar and do not drain the water.)
3. Wrap the suman
>Need to heat banana leaves over low heat, before wrapping the rice.
>Wipe the banana leaf first, scoop partially cooked malagkit onto the banana leaf.
>Add GG tinapa flakes on top.
>Roll and fold tightly to secure.
4. Cook the suman
>Place all wrapped suman in a pot.
>Add about 1½ cups water (like cooking rice).
>Cover and cook on low to medium heat for 30–45 minutes or until fully cooked.
5. Prepare the latik sauce
>While the suman is cooking, prepare the latik sauce.
>In a saucepan, add coconut milk from grated coconut, muscovado sugar, and a pinch of salt to balance the sweetness.
>Simmer until thick, glossy, and slightly caramelized.
6. Serve
>Slice the suman and drizzle generously with warm latik sauce.
By: Chef Myles
