Ube-Stuffed Suman with Latik Recipe

Soak rice in cold water for at least 6 hours or overnight. Drain rice from the soaking water, rinse, and drain again.

Prepare a large piece of cheesecloth (katsa) by soaking it in water and wringing out most of the water until just barely damp. Line a steamer with the cheesecloth. Place rice in the steamer and cook over high heat for 20 to 30 minutes or until the rice is tender.

Make the latik sauce: Combine coconut milk and sugar in a medium saucepan. Place over medium heat and cook, stirring regularly, for 10 minutes or until the mixture thickens and has reduced slightly.

Once rice is cooked, immediately transfer to a bowl and add 1 cup of the prepared latik sauce. Mix well to combine.

Form rice into balls: Using a small ice cream scooper, take ½ tablespoon of the prepared rice. Stuff with ube halaya and form into balls.

Serve suman balls with remaining latik sauce. Top with sweetened macapuno and crushed peanuts, if desired.