• In a bowl, rinse glutinous rice twice or until the water is almost clear, then drain the water. Add 1 tsp of salt in 2 cups of water, stir until salt is dissolved. Add in a bowl with glutinous rice, soak for at least an hour or overnight.
  

Prepare the coconut dulce de leche sauce:

• In a heavy-bottomed saucepot, pour coconut milk, condensed milk, brown sugar, and molasses. Whisking constantly cook over medium heat until thick and caramelized, about 8 to 10 minutes. Set aside.
  
• It will be thickened more when it cools down.
  

Prepare the Banana leaves:

• Clean the banana leaves by wiping them with a damp kitchen towel or paper towel.
• For wrapping, you will need a pair of banana leaves per serving. Cut 8 to 10 inches and 4 to 6 inches.
• To make the banana leaves soft and pliable, heat over the gas stovetop on low heat for a few seconds or microwave for a few seconds.

Wrap the Suman

• After an hour drain the water from the mixing bowl then add 1 tsp lye water. The mixture will turn yellowish, stir until lye water blended well with the glutinous rice. Note: do not use more than the recommended measurement of lye water.
• Arrange the banana leaves, place the larger leaf on a flat surface then put the smaller leaf on the center of the larger leaf. Scoop about ¼ cup of the rice mixture and place it on the center of the smaller banana leaf.
  
• Fold the ends of the banana leaves toward the center. Face it down the folded side, set aside while making another of the same size. Pair them together facing the folded side. Bind it together with cooking twine.
  

Cook the suman

• Arrange in the Instant Pot, fill it with enough water to cover all the suman. Cover with the Instant Pot lid. Ensure the steam release is in the sealing position. Press pressure cook on high 30 minutes settings. Use a kitchen towel to release the steam or wait until it cools down, it will slowly automatically release the steam.
  
• Remove the suman and serve it hot or warm with coconut dulce de leche caramel sauce.