1 cup malagkit rice, washed once
1 cup water
1 cup coconut cream
2 (10 g) stalks pandan leaves
1/2 tsp iodized fine salt
1 pc banana leaf, cut into 12 pc 4x6 inch rectangles
1/2 jar SKIPPY CREAMY PEANUT BUTTER, place in a piping bag
1/2 cup muscovado sugar


  1. Combine rice, water, coconut cream, pandan leaves, and salt in a rice cooker.
  2. On each banana leaf, put about 1/4 cup of suman and flatten to shape into a 2x5 inch rectangle. Pipe peanut butter in the middle. Overlap one side of suman. Roll the banana leaf and fold ends to seal.
  3. Steam for 15 minutes. Serve with muscovado sugar.

Makes 6 servings.

(Yield: 12 pc/2 pc per serving)

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