Suman

Rinse the sticky rice under cold running water until the water runs relatively clear, then drain thoroughly in a fine-mesh strainer.

Combine the rinsed malagkit rice, coconut milk, and 1 cup of water in a heavy-bottomed pot, stirring well to distribute the ingredients evenly.

Add the fresh ginger (sliced or smashed) or anise seeds to the rice mixture, stirring to incorporate the flavoring throughout.

Bring the mixture to a boil over medium-high heat, then reduce heat to low and stir occasionally to prevent sticking and burning on the bottom.

Continue cooking and stirring frequently until the rice is completely tender and has absorbed most of the liquid, about 35 minutes total.

Stir in the sugar, mixing thoroughly until fully dissolved and evenly distributed throughout the suman.

Remove from heat and transfer the hot suman to a parchment-lined or banana leaf-lined rectangular dish, pressing it gently to create an even thickness.

Allow the suman to cool to room temperature, then refrigerate for at least 1 hour until it sets and becomes firm enough to slice cleanly.

Cut the cooled suman into individual portions and serve at room temperature or slightly warm, optionally with a drizzle of condensed milk or brown sugar syrup on the side.