Christmas Chorizo and Cheese Suman

1.In a medium saucepan, combine the rinsed glutinous rice, coconut milk, water, salt, and sugar. Stir well and let it soak for about 30 minutes to allow the rice to absorb some of the liquid.

2.After soaking, place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

3.While the rice is cooking, in a separate pan over medium heat, sauté the diced chorizo for about 5 minutes until it starts to release its oil and becomes slightly crispy. Remove from heat and set aside.

4.Once the rice is cooked, remove it from heat and let it cool slightly. Then, fold in the sautéed chorizo and cubed quezo de bola until evenly distributed throughout the rice mixture.

5.Prepare the banana leaves by softening them. You can do this by briefly passing them over an open flame or boiling them in water for a few seconds. This will make them pliable and easier to work with.

6.Lay a piece of banana leaf on a flat surface, shiny side up. Place about 1/4 cup of the rice mixture in the center of the leaf. Fold the sides over the filling, then roll it tightly from the bottom to the top, creating a log shape. Secure the ends with cooking twine or kitchen string. Repeat with the remaining mixture and banana leaves.

7.Place the wrapped suman in a steamer basket, ensuring they are not overcrowded. Steam over boiling water for about 30-40 minutes, or until the banana leaves turn a vibrant green and the suman are firm to the touch.

8.Once cooked, remove the suman from the steamer and let them cool slightly before unwrapping. Serve warm or at room temperature.