Suman

Soak the glutinous rice in cold water overnight

The next day, drain the rice and place in a large saucepan with the 100ml coconut milk

Bring to a simmer but do not boil. Allow the rice to simmer gently for 20 minutes, or until al dente

Spread the rice on a baking tray and refrigerate until completely cold

Lightly toast the banana leaf by holding it over a gas flame if possible to release the oils and make it more pliable. Cut into 5 sections

Once the suman is cold, weigh out 70g portions and form into 10 x 2cm log shapes. Wrap in the sections of banana leaf and tie with string

Set up a steamer over a saucepan of simmering water and place the suman inside. Steam for 1 hour

Place the 600ml coconut milk for the latik in a wide pan over a gentle heat, stirring constantly with a spatula to ensure it doesn’t catch and burn. The coconut milk will begin to split ​into curds, and it will turn a toasted brown colour. Strain through a sieve to catch the curds (keep the oil for use another time)

Lay the latik (curds) onto a clean jay cloth or paper towels to remove any excess oil, then transfer to a baking tray and place into a low 60C oven overnight, to dry out

Before you begin making the caramel, prepare a bowl of ice and have it to hand, for chilling the caramel once it's cooked 

Combine the dark brown sugar and 25ml water in a large pan. Melt the sugar gently and bring to a boil, then reduce by 1/3

Add the rum and allow to cook for a couple of minutes

Add ¾ of the coconut milk and reduce by a third. Remove from the heat, add the remaining coconut milk and chill over a bowl of ice

Serve the suman in their banana leaf wrappers with some of the caramel poured over and the latik sprinkled on top