Cup of Yum
1. In a bowl, place rice and enough cold water to cover. Soak for about 1 hour and then drain well.
2. Meanwhile prepare banana leaves by trimming stiff ends. Cut into 10 x 10 inch squares. If leaves feel stiff, briefly pass over gas flames for about 10 to 20 seconds until pliable.
3. In a pot, combine coconut milk, sugar, and salt. Stir until sugar and salt are dissolved. Add rice and stir to disperse.
4. Cover and cook rice over medium-low heat until liquid is absorbed.
5. Remove from heat and allow to slightly cool. Place about 2 to 3 heaping tablespoonfuls on a banana leaf and shape into logs, leaving about 1 inch on sides. Roll banana leaves tightly around the rice to form a log and fold both edges to seal.
6. In a pot, arrange suman with folded side down and add enough water to cover at about 1-inch. Place a layer of banana leaves over suman and a plate on top to weigh them down. Cover pot with lid. 
7. Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully cooked. With tongs, remove suman from water and allow to cool. 
8. To serve, peel leaves and drizzle suman with coconut caramel sauce.

For the Coconut Caramel Sauce

Cup of Yum
1. In a saucepan over medium heat, combine coconut milk, brown sugar, and salt and whisk together until sugar and salt are dissolved.
2. Bring mixture to a boil. Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is reduced and thickened.