Suman sa Kalabasa (Squash Rice Cake)

Rinse the glutinous rice under cold water until the water runs clear, then drain well and set aside.

In a large bowl, combine the drained rice, grated squash, coconut milk, sugar, and salt. Mix thoroughly until every grain is coated and the sugar is dissolved.

Briefly wilt the banana leaves over a gas flame or in a hot dry skillet until they are pliable and slightly shiny, about 30 seconds per side. Wipe them clean and cut into rectangles approximately 10 by 12 inches.

Fold each banana leaf in half crosswise to create a crease. Open, and place about 2 to 3 tablespoons of the rice mixture in the center. Fold the bottom and top edges inward, then fold the sides over to create a compact rectangular packet. Secure tightly with kitchen twine.

Arrange the wrapped packets in a steamer basket lined with leftover banana leaves, ensuring they are not too crowded. Steam over boiling water for 45 to 60 minutes, or until the rice is fully cooked and tender. Add water to the steamer as needed.

Remove the suman from the steamer and let them cool completely on a wire rack. Unwrap before serving or serve still tucked in the leaves for a charming presentation. Pair with grated coconut or a drizzle of caramel, if desired.