• In a bowl, place rice and enough cold water to cover. Soak for about 1 hour and then drain well.
• 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.
• In a pot, combine coconut milk, sugar, and salt. Stir until sugar and salt are dissolved. Add rice and stir to disperse.
• Cover and cook rice over medium-low heat until liquid is absorbed.
• 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.
• 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. 
• 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. 
• To serve, peel leaves and drizzle suman with coconut caramel sauce.

For the Coconut Caramel Sauce

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