Suman (Sticky Rice Cake in Banana Leaf)

Rinse the glutinous rice well in a fine-mesh sieve until the water runs clear. Transfer to a large bowl, cover with water, and let soak overnight (or at least 6 hours). This step really makes a difference in texture—my Lola always insisted on it.

Cut banana leaves into rectangles about 10x12 inches. Wipe them clean with a damp cloth. Quickly pass each leaf over a gas flame or dip in boiling water for a few seconds until pliable. This softens them so they don't crack when folded.

Drain the soaked rice and transfer to a bowl. Add coconut milk, sugar (if using), and salt. Stir until everything is well combined. The rice should be fully coated.

Lay a banana leaf rectangle smooth side up. Place about 1/4 cup of the rice mixture in the center. Fold the long sides over the rice, then fold the bottom and top like a small envelope. Wrap tightly. Tie with kitchen twine like a bundle.

Arrange the wrapped suman in a steamer basket, seam side down, in a single layer (don't overcrowd). Steam over high heat for 90 minutes. Check occasionally and add boiling water to the steamer as needed. The rice should become tender and translucent.

Remove suman from the steamer and let cool completely at room temperature before unwrapping. Serve warm or at room temperature with ripe mangoes, grated fresh coconut, or a sprinkle of sugar.