In a pot boil the coconut cream, ginger, salt and sugar. Add in the rice and let it cook half way. Add water if the mixture is too thick. Set aside and let it cool.
Run the banana leaf over the fire once and cut into a squares that fits enough to wrap the suman – about 8 inches by 8 inches is required.
Place the square banana leaf in front of you, and tilt it 45 degrees, so you have a diamond shape in front of you. To wrap the suman, place 2-3 tbsp of the rice at about ⅓ of the way up the diamond in a horizontal line. Fold the near point of the banana leaf over the rice and pull it back to pack the rice into a tighter log. Roll the suman in the remaining banana leaf folding in the left and right points of the square at the halfway point.
Cut some thin strips of banana leaf, about 1cm wide. Hold two suman together and tie each end with a banana leaf strip to hold them together and prevent the leaf from unrolling.
Gather the suman and place in a steamer. Steam for about 40 minutes until the suman is fully cooked.
Serve with white sugar, fresh mango and hot chocolate.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/filipino-sweet-rice-cake-recipe-suman/