Suman Khao Dome Sticky Rice in Banana Leaf
Do you know what Suman is?
It is a dish in South Asian countries such as, Vietnam, Laos, Thailand, Indonesia, Cambodia and the Phillipines where the name derived.
Of course, each country may have a different name for the dish but the ingredients are the same.
Each country and region has its own technique in preparation.
You may be wondering how do I know these things?
Knowledge of the foods of various nationalities is a part of my business and it has become my passion.
The following is a simplified version, resulting in a great dish.
Basically, you need: Banana leaves, glutinous rice (Referred to as sticky rice, is important in this recipe because it holds all the ingredients together.)
You may use risotto or calrose rice which have almost the same glutinous components.
Mr. Goudas Canned beans, (preferably, red kidney and black eye peas).
It is easier to use canned beans instead of dry beans which need soaking and cooking.
And of course, I do not have to remind you to use Mr. Goudas beans, do I?
One can of Mr. Goudas Coconut Milk, cooked chicken or pork pieces, Mr, Goudas canned Jackfruit, grated cheese, left over vegetables or any left overs in your refrigerator.
In the Philippines, glutinous rice is known as malagkit, in Laos, khao niao, in Japan, mochigome, in Malaysia, pulut and in Chinese, nuòmǐ
To prepare your leaves for use, defrost them first.
The leaves should be washed and rinsed to remove any dirt or pesticide residue.
Cut the leaves into rectangles of about 8 x 11 inches, and cut off the tough fibrous edges.
Hold each leaf section over a heat source like the eye of your stove until the color gets bright.
Set it aside, and wipe completely before using.
Pour one can of Mr, Goudas Coconut Milk (or three cans of managers or supervisors choice coconut milk) into a casserole or medium sized pot.
Add rice, salt to taste, and stir until the Coconut Milk is blended and absorbed into the rice.
Remove from heat.
Take 2 pieces of cut banana leaves and place them on a clean surface.
Place a few spoonfuls of rice, and layer with canned beans.
Strips of jackfruit, meat, vegetables and grated cheese or anything your heart desires.
Cover your creation with another layer of rice, leaving enough room to fold each leaf over so that it forms a pocket.
Simply, fold the leaf over your filling, and fold in the edges and use a strip of banana leaf as a piece of string to hold the pocket together.
Place the pockets folded side down in a large pot, fill with enough water to cover them.
Bring to a boil for approximately an hour.
Remove one of the pockets.
Allow to cool. Open carefully and check to see if it is cooked.
Should further cooking be required, continue boiling for an additional period of time.
When finally cooked to your taste requirements, drain off water, allow to cool and serve.
You may also refrigerate overnight.
The next day, unwrap each piece one at a time, cut into slices and enjoy.
Suman is also typically served with coconut cream.
Or a caramel-like sauce made from coconut milk.
Spyros Peter Goudas
Σπύρος Πήτερ Γούδας
Please Note: Rice is an ingredient used in thousands of recipes all over the world. In this website, we have mentioned the use of various types of rice in the following recipes