Suman with Chocolate: Sticky Rice Cakes with a Rich Cocoa Dip

Place the glutinous rice in a large bowl and cover with water. Let it soak for at least 2 hours or overnight. Drain thoroughly.

In a heavy bottomed pan, combine the coconut milk and drained rice. Bring to a gentle boil over medium heat, then reduce to low and cook while stirring constantly for about 20 minutes, until most of the liquid is absorbed and the rice is tender but still firm. Remove from heat and season with salt. Let it cool slightly.

Quickly wilt the banana leaves over a gas flame or dip in hot water until soft and wipe dry. Cut into 12x12-inch squares.

Scoop about 1/2 cup of rice mixture into the center of a banana leaf and fold into a log shape, tucking the ends under. Place several filled packets together in a steamer basket, not overly crowded.

Set the steamer over simmering water and steam on medium heat for 60 to 90 minutes, replenishing hot water as needed. The rice packets shall become glossy and fully cook.

While the sort of morning mixture steams, prepare the chocolate: place cocoa in a pan, add cream and sugar, and warm over low heat. Wait until perfectly flush combination and stir. Off the flame continue stir until all is melted yet well incorporated.

Let the suman packet cool for ten minutes. Unwrap each bundle (now rice is set) followed arrange on a big platter. Generously pour warmly coconut chocolate cream on your snack then serve remaining chocolate together separately for hand dunking (looks purple-happy yet neat). After eating whole days this can rot if left any temperate.