This recipe yields 18 suman. The size is 6 inches long by 2 ½ inches wide. You may cut the recipe in half.

• Place glutinous rice in rice cooker. Wash it once. Add water just enough to cover rice, then add lye water. Mix well. Cover with lid and leave at room temperature overnight.
• The next morning, add 1 cup of water to the mixture and turn on rice cooker.
• Prepare banana leaves. Use 1 big leaf and a smaller leaf. Approximately, the size of the bigger leaf is 11 in x 11 ½ in and the smaller leaf is 7 x 11 ½. I use 2 leaves since imported frozen leaves might have a tear.
• Place bigger leaf at the bottom and smaller leaf on top of bigger leaf.
• Add about 4 to 5 tablespoons of cooked glutinous rice, 2 inches away from the edge of the small leaf. Fold the edge to cover rice and roll. Then, roll it again with the bigger leaf and fold the sides. Set aside. Make another one. Sandwich the 2 suman with the folded sides inwards. Tie with kitchen twine on both sides. Use a longer twine so you can wrap it around twice and easy to tie. If this is not clear, please watch my video.
• In a big pot, arrange all the suman. Submerge it in water and place something heavy on top of suman so it doesn’t float.
• Boil for 1 hour. Bring to a boil then reduce heat to medium.
• Take a colander and remove suman from water. Put suman (rice cake) standing up so water can drain fully.
• Serve warm with coconut caramel sauce or grated coconut and brown sugar or latik which ever you prefer. Click the link for the sauce or latik recipe.