Wash the sticky rice well and soak it in water overnight. The next day, drain the water and keep the rice aside.

In a pan, heat coconut milk, sugar, and a pinch of salt. Bring the mixture to a boil, then add drained rice. Cook until the rice absorbs all the liquid.

Cut banana leaves into small pieces and pass them over a direct low flame until they soften. Spread the cooked sticky rice evenly on the banana leaf and roll like a long strip. Make another roll the same way.

Place two rolls together and tie them using a strip of banana leaf. Put the wrapped suman into a steamer.

Steam for about 40 minutes to an hour.

Remove from the steamer and serve warm with caramel sauce.