Indonesian-style Coconut Rice Rolls

Ingredients

In Indonesian cuisine, Suman is typically made with glutinous rice and coconut milk, just like the original Filipino version. However, the Indonesian version may have slight variations in terms of the cooking technique and the use of additional ingredients. The Indonesian-style Coconut Rice Rolls are often steamed instead of being boiled, resulting in a softer and more delicate texture. Additionally, Indonesian Suman may incorporate local spices or flavorings to give it a unique Indonesian twist. We alse have the original recipe for Suman, so you can check it out.

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 ½ cups (360ml) coconut milk 1 ½ cups (360ml) coconut milk
• ½ cup (100g) palm sugar, grated ½ cup (100g) palm sugar, grated
• ½ teaspoon salt ½ teaspoon salt
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 9g
• Carbohydrates (total, sugars): 55g, 15g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   Drain the soaked rice and transfer it to a steamer basket lined with banana leaves.
3. 3.
   In a saucepan, heat the coconut milk over medium heat until it starts to simmer. Add the grated palm sugar and salt, stirring until the sugar has dissolved.
4. 4.
   Pour the coconut milk mixture over the glutinous rice in the steamer basket. Mix well to ensure the rice is evenly coated.
5. 5.
   Fold the banana leaves over the rice to form a tight package. Secure the ends with toothpicks or kitchen twine.
6. 6.
   Place the steamer basket over a pot of boiling water. Steam the rice rolls for about 45 minutes to 1 hour, or until the rice is cooked and tender.
7. 7.
   Remove the banana leaves and let the rice rolls cool slightly before serving. Cut into bite-sized pieces and serve warm or at room temperature.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking. This will help achieve a better texture.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar for a similar flavor.

Tips & Tricks

• To enhance the flavor, you can add pandan leaves or pandan essence to the coconut milk mixture.
• If you prefer a sweeter taste, you can increase the amount of palm sugar.
• Serve the Indonesian-style Coconut Rice Rolls with a drizzle of coconut syrup or a sprinkle of toasted coconut flakes for added sweetness and texture.
• Leftover rice rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a steamer or microwave before serving.

Serving advice

Indonesian-style Coconut Rice Rolls are best enjoyed warm or at room temperature. Serve them as a dessert or snack during special occasions or as a sweet treat any time of the day. They can be served on their own or paired with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, arrange the bite-sized rice rolls on a platter lined with banana leaves. Garnish with fresh mint leaves or edible flowers for a pop of color. Serve alongside a small bowl of coconut syrup for dipping.