Leaves, like banana and taktakkong leaves, are generally “crunchy” and easily ripped. In wrapping suman, balisuso, inandila atc, the leaves have to be “softened” first so they won’t break when you twist and turn it and the kakanin won’t spill out of it.
I know of three ways to this. One, you can leave the leaves under the sun. Second, you can put it through the fire or idarang sa apoy in the vernacular. And third, you can dip it in hot water.
The idea is to heat the leaves up and cook it slightly. They will turn into a deep green color when done.
However, if you’re only using the leaves as a serving vessel, no need to do the above.
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