Instructions

1. In a large bowl, wash the glutinous rice thoroughly under running water until the water runs clear. Soak the rice in water for 1 hour.
2. After soaking, drain the rice and transfer it to a pot. Add the coconut milk, sugar, and salt to the pot, and mix well to combine.
3. Place the pot over medium heat and cook the rice mixture, stirring constantly, until the liquid is absorbed and the rice becomes sticky, about 10-15 minutes.
4. Prepare the banana leaves by briefly passing them over an open flame or steaming them for a few seconds to make them pliable. Cut them into rectangles about 10x12 inches.
5. Scoop a portion of the cooked rice mixture (about 1/4 cup) onto the center of a banana leaf rectangle and shape it into a log.
6. Fold the banana leaf tightly around the rice, ensuring it is securely wrapped. You can fold the sides in first, then roll it up from the bottom.
7. Tie the wrapped suman sa ibos with cooking twine to secure the shape. Repeat the process with the remaining rice mixture and banana leaves.
8. In a large steamer, arrange the wrapped suman sa ibos in a single layer and steam them for about 45-60 minutes, or until cooked through and firm to the touch.
9. Once cooked, carefully remove the suman sa ibos from the steamer and let them cool slightly before serving. They can be served warm or at room temperature.