Food photography: Suman Latik in Philippines

Try this at your home😊
Ingredients for the suman:

1 (13.5 ounces) coconut milk
1 cup sugar
Coupons
1 teaspoon salt
3 cups glutinous rice
Other things needed for the recipe:

Banana leaves
Pot just large enough to fit suman and enough water to cover for boiling
Ingredients for the coconut caramel sauce:

1 (13.5 ounces) can coconut milk
1 cup brown sugar
½ teaspoon salt
Instructions:
In a bowl, place rice and cold water just enough to cover the rice. Soak for about an hour, then drain well.
Meanwhile prepare banana leaves by cutting stiff ends. Cut into 10 x 10 inch squares. If leaves feel stiff, briefly pass over gas flames for about 10 to 20 seconds until pliable.
In a pot, combine coconut milk, sugar, and salt. Stir until sugar and salt are dissolved. Add rice and stir to disperse.
Over medium heat, cook rice, stirring occasionally to prevent from sticking and burning, until liquid is absorbed but rice is half-done.
Remove from heat and let it cool down a bit. Place about 2 to 3 heaping tablespoonfuls on banana leaf and shape into logs, leaving about an inch on sides. Roll banana leaves tightly around the rice to form a log and fold both edges to seal.
In a pot, arrange suman with folded side down and add enough water to cover at about 1-inch. Place a layer of banana leaves over suman and cover pot with lid. If there’s room in your pot for the suman to move freely, place a light plate on top of suman to weigh down.
Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully cooked. With tongs, remove suman from water and allow to cool. To serve, peel leaves and drizzle suman with coconut caramel sauce.
For the Coconut Caramel Sauce

In a sauce pot over medium heat, combine coconut milk, brown sugar and salt and whisk together until sugar and salt are dissolved.
Bring mixture to a boil. Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is reduced and thickened.
Source: m.balay.ph