2 kg Glutinous Rice, 12 cups Water or Coconut Milk or mixture of both, 2 tbsp Lye Water, 1 tsp salt
Wrap 2.5 tbsp to each banana leaves(10x12inches) with a 3x6 inch cut banana leaf placed across on top of each banana leaf as a second layer to make the wrap stronger. Wrap them by joining both ends and fold together, seal both ends by folding each side.Aim about 2.5 inches wide, 5 inches long and about 0.5 to 0.75 inch thick or a size of an adult hand.
Put two suman together and tie both ends of suman with two loops each side and tie a knot at the center.
Line scraps of banana leaves at the bottom of the pot about 2-inches thick and layer all suman on top.
Pour in water just enough to reach the level of suman and cover with a few layers of banana leaves. Place a heat-proof weight on top to lightly press from the top. We use chopping wood block or sangkalan.
Boil for 3 hours in low-medium heat, add water when required. Drain and let it rest for 1 hour.
Serve with grated coconut and brown sugar dip. Serve with brewed coffee, jackfruit tea or avocado tea.