Quezo de Bola and Ham Christmas Suman

1.Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 2 hours or overnight for best results.

2.In a large pot, combine the soaked rice, coconut milk, water, and salt. Cook over medium heat, stirring occasionally, until the mixture thickens and the rice is fully cooked, about 15-20 minutes. The mixture should be sticky and creamy.

3.Once cooked, remove from heat and fold in the grated Quezo de Bola and diced ham until well combined. Let the mixture cool slightly.

4.While the rice mixture cools, prepare the banana leaves by passing them over an open flame or dipping them in hot water to make them pliable. Cut the leaves into rectangles about 10x8 inches in size.

5.Spoon about 1/4 cup of the rice mixture onto the center of each banana leaf rectangle. Fold the sides over the filling and then roll tightly to form a log. Secure the ends by folding them over or tying with kitchen twine.

6.Place the wrapped suman in a steamer basket lined with more banana leaves or a clean cloth. Steam over boiling water for about 30-40 minutes, or until the suman is firm and cooked through.

7.While the suman is steaming, prepare the cranberry-calamansi dipping sauce. In a small saucepan, combine the cranberries, calamansi juice, brown sugar, and soy sauce (if using). Cook over medium heat until the cranberries burst and the mixture thickens slightly, about 10 minutes. If desired, mix cornstarch with a little water and add to the sauce to thicken further.

8.Remove the suman from the steamer and let them cool slightly before unwrapping. Serve warm with the cranberry-calamansi dipping sauce on the side.