Suman Recipe or Suman Malagkit recipe is a traditional Filipino dessert recipe made with glutinous rice, cooked in coconut milk, and wrapped in banana leaves. It is a simple yet fail-proof recipe that yields a perfect and delicious snack.
What is Suman Malagkit?
Suman Malagkit is a rice cake wrapped in banana leaves made with glutinous rice, also known as sweet rice. It is a popular dessert in the Philippines, usually served during special occasions or as an afternoon snack. The rice mixture is cooked in seasoned coconut milk, giving it a rich and creamy flavor, and they are either cooked by steaming or boiling.
Ingredients for Suman Recipe:
- Glutinous Rice: Known as sticky rice or sweet rice, glutinous rice is naturally sticky rice with a higher starch content than regular rice. It is a staple food in many Asian countries and is an integral part used in desserts and snacks.
- White Sugar: White sugar is a common sweetener in cooking and baking. White sugar is preferred to sweeten suman to preserve the malagkit’s white color.
- Salt: Salt enhances the dish’s flavor and balances the sugar’s sweetness. A teaspoon of salt is added to the rice and coconut milk mixture to give the food a savory flavor.
- Coconut Milk: made from grated coconut flesh. It is commonly used in Southeast Asian cooking and adds a rich and sweet flavor to dishes. In the context of making Suman Malagkit, coconut milk is used for cooking the rice and sugar mixture, giving it a sweet and creamy flavor.
Coconut Caramel Sauce Ingredients (Latik)
- Dark brown sugar has a higher molasses content than other light brown sugar. It is typically used in recipes for baked goods and desserts, such as cookies, cakes, and pies, to add a rich, caramel-like flavor and color.
- Coconut milk-this is the main ingredient to make the coconut caramel sauce. It is boiled at medium heat until a caramel is formed.
How to Make Suman Malagkit
Instructions:
- Soak the glutinous rice– soak the glutinous rice with enough water to cover it. Let it sit for an hour and drain the water using a strainer.
- Prepare the banana leaves-pass the banana leaves on fire to wilt them. This process makes it easier to work with the leaves. Trim the spine off the leaves as well.
- Prepare the liquid– mix the sugar, salt, and coconut milk in a different bowl and set aside until ready to use. Also, taste the mixture if it tastes according to your liking.
- Mix the rice and coconut Mixture. Add rice to the coconut mixture and cook over medium-low heat until the liquid evaporates. Let it cool down, and prepare it for wrapping.
How to fold and wrap the suman?
- Pass the banana leaves on the fire.
- Shape 2-3 tablespoons of rice into logs and wrap in banana leaves.
- Place in a pot folded side down, covered with water, banana leaves, and a plate. Cook over medium heat for 45 minutes to 1 hour.
- Remove suman with tongs and let cool.
How to prepare banana leaves for this Suman Recipe
Banana leaves are always a staple in Asian recipes or cooking, and I used them in my Suman Muron, Cassava Suman, and when I make Puto.
In the Philippines, you can get banana leaves fresh from your or your neighbor’s backyard or in the wet market, but here in the US, you will find them in the Asian market in the frozen section.
- Store the frozen banana leaf in the freezer until you can use it. When you’re about to use it, let it thaw at the counter.
- Once defrosted, remove it from the bag and gently unfold them. The leaves are stacked in various sizes.
- Briefly pass the leaves-in low fire until it’s wilted. Now you are ready to roll the prepared glutinous rice.
- There is extended and short leave, so be very careful in separating them. You often find leaves that are already separated, use scissors to separate them. Avoid the urge to pull it, as it will break the leaves.
- Discard the stringy leaves and small leaves that are deemed unusable. Cut the leaves just about the size that you need. Wash the banana leaves with warm water and wipe to remove excess water.
How to Make the Coconut Caramel Sauce
Making the coconut caramel sauce only takes boiling the ingredients together until a caramel sauce is formed. Caramelize the mixture on low medium heat until the mixture turns into a sticky consistency.
2 Ways to Cook Suman Malagkit
You can either Boil or steam Suman. While many insist that Suman should be cooked steamed, boiling gives the rice a richer flavor and allows the taste of the banana leaves to seep through, and I prefer this process.
- Boiling Method
When Suman is wrapped, put them into a deep pot that encases the suman tightly so that it will not float around, and place a heatproof plate or anything that can hold it down. Add water just a little above them. Cook Suman for forty-five minutes. Drain the water and gently remove the suman. Let cool.
- Steaming Method
After wrapping and sealing, add ten cups o water to your steamer. Arrange the suman on your basket, cover it with the steamer with its lid, and let the suman steam for one hour.
For More Suman Recipe
How to Store Suman
Oftentimes this is made for a large crowd. If you are making Suman for your daily snacks, place it in a ziplock and put it in the freezer. Take one piece at a time, let it sit on the counter, and reheat it in the microwave for fifteen to twenty seconds.
How to Store Latik or Caramel Sauce
Place the Latik in a sealed container and freeze it. When you are ready to use, thaw it on the counter and reheat it in the microwave until it is smooth.
Suman Malagkit Recipe with Caramel Sauce (Video)
Ingredients
- 3 cups Glutinous Rice
- 1 cup white sugar
- 1 1/2 teaspoon salt
- 1 can 13.5 Fl oz Coconut Milk
LATIK INGREDIENTS
- 2 cans 13 F oz coconut milk
- 1 cup dark brown sugar
- 1/2 teaspoon salt
Instructions
- In a medium-sized bowl, soak Glutinous rice for an hour. Set aside.
- In a different bowl, mix 3/4 cup sugar, and a teaspoon of salt with coconut milk.
- When the rice is ready, put it in a large flat pan, and add the coconut mixture.
- Add remaining salt and sugar and mix completely.
- Turn on the heat to medium and let the rice boil. Cook rice until the coconut milk is evaporated and is half cook.
- Let Suman cool and wrap with banana leaves.
- When Suman is wrapped, put them into a shallow saucepan, Add water just a little above them. Cook Suman for an hour.
HOW TO MAKE LATIK
- Cook sugar and coconut milk until the sugar is dissolved, then add the salt. Continue cooking on high heat. Mix and stir continually until a caramel is formed. The color of the mixture will turn light brown and sticky. Watch the video on what caramel looks like.
- Drizzle Latik on the Suman
- If you have leftovers, just freeze them in a sealed container.
Video
Notes
- Boil instead of steaming- so many of my readers insist that Suman should be steamed. I tried steaming it several times, but I just don't like the result.
- I like boiling the Suman since the taste of the banana leaves seeps through the rice.
- Place the suman in a deep pot with the sealed part face down. Add water to cover and put the plate to weigh down.
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
Banana says
Do you have instructions on how to prep the banana leaves for rolling? And how many leaves are needed for this recipe?
Shobelyn Dayrit says
You’re welcome.
Julio D. Baluran says
Finally I have now the recipe and cooking suman through boiling. Thanks for sharing.
Shobelyn Dayrit says
Salamat.
Aline says
Love this, thank you!
Anonymous says
You can use large coffee filters, but the banana leaf adds so much flavor.
Janet Anne says
I add a few drops of ants oil to the rice, any orientalist grocery will have frozen banana leaf.
Shobelyn Dayrit says
Thank you!
Jean says
Wow sarap nmn!!
Shobelyn Dayrit says
Woow, Greece has saging growing there?
TC says
I learned to make Suman from my mother in law from Mindanao. In her recipe, there is shredded ginger. You can also smash a piece of ginger, boil it with the rice and remove before wrapping.
On Mindanao we diden’t steal the leaves from the neighbours, but I do that where I live. 😉
We have a lot of Sagin and fresh leaves this time a year in Greece.
Shobelyn Dayrit says
Use the one for baking.
Ping says
Hi, may I know what cup is used for measuring the malagkit rice? Is it the one we use for baking or the cup we use in cooking rice that comes with the rice cooker? Thank you.
Shobelyn Dayrit says
Thank you! Have a blessed Monday.
Arnold says
This recipe really helped me with the craving for suman sa bauan my mom used to buy. Just add halfcup of sugar for the sweet taste and lined the pot with banana stalk some of the things I remembered how the old folk cooked the suman in minola cans.
Shobelyn Dayrit says
It’s really fun to learn different food names of the same snacks.
Malou Mendoza says
In Lipa Batangas, we call this kind of suman “sumang haba.” As a child, I saw how it was cooked in huge caldero. Boiled. Thanks for sharing your tested recipe. I know how to make it but sharing your measurements will save me time and effort. It takes a lot of work and time to do that. I will try to make it this weekend.
Shobelyn Dayrit says
start with half cup of coco milk and adjust the salt and sugar ratio. Start with 1/4 teaspoon salt to 1 tablespoon sugar and taste if you like that. Good luck.Let me know how it turns out.
Shobelyn Dayrit says
Hello, Gertz. They cook the same, but I once steamed my suman, but I like boiling it more . To me,when boiked, the taste of the banana leaves in the sticky rice is more profound and the sticky rice gets more blended together. Thank you.
Gertz says
what is the difference between steaming and boiling with regards to the taste of the suman?
Bee says
So keep the full amount of coconut milk even with 1 cup of rice? Thanks.
Shobelyn Dayrit says
Yes, you can!!! In fact, I just made a small batch last Monday. If you do that, just make sure that the saltiness and sweetness are balanced out. So start with 1 cup of glutinous rice. Soak for 2 hours. Then in a separate bowl, start with 1 can of coconut milk. Add a small amount of salt and sugar and taste and adjust the balance accordingly. In my Suman, I like it a bit salty and sweet.
Bee says
Hi. Can I cut all ingredients to 1/3 if I just want to try a small batch (like 1 cup of rice)?
Thanks?
Shobelyn Dayrit says
Unfortunately we don’t have Kroger store here, but I just found out that Safeway and Mexican stores carry them now too.
Anonymous says
Kroger store have it
Shobelyn Dayrit says
Hi! I tried steaming it, but I did not like how it turned out, so I have been boiling it. Please read again the blog for complete instruction on how to do so if you choose to boil it. Thank you.
Celia says
I always thought of steaming not boiling.
Shobelyn Dayrit says
Sorry, I don’t have. To be honest, I just heard about it, but not tried it before.
Annie says
What about suman sa lihiya? Do you have a recipe for that?
Shobelyn Dayrit says
Hi, Elena. Sometime our store carry it, but most of the time, I get it from an Asian store. Thank you for visiting:)
Elena says
Where do you buy banana leaves?
Shobelyn Dayrit says
Hi, Rose.I tried steaming it, but I did not like the outcome though.
Rose says
Can you steam it instead of pouring water over it.
Shobelyn Dayrit says
You are welcome. Please share my blog to your FB friends too.
Ampy says
This is kakanin that is easy to make and you do have the simplest list of ingredients and process. I have made this several times, which I have shared and has been a hit. The salt does bring out the flavor. Thank you for sharing.
Shobelyn Dayrit says
This is how I cooked it and it brought me success. You do you.
Baker says
Worst directions. Never boil. Always steam.
Shobelyn Dayrit says
Thank you.
Emily Leary says
Just 4 ingredients to make something that sounds so delicious! I love your easy to follow instructions. i must give this recipe a try!
Shobelyn Dayrit says
Thank you!
Jacque Hastert says
Thanks for sharing all the great step-by-step instructions.
Shobelyn Dayrit says
Thank you, Donna.
Shobelyn Dayrit says
Thank you so much. To be honest, I was not confident about this Suman post, because I was new then and know nothing much.
Shobelyn Dayrit says
Thank you very much.
Shobelyn Dayrit says
Suman is what it is, just wrapped in a banana leaves. Although in the Philippines, we make it less sweet and there is a hint of saltiness.
Nicole says
I’ve never heard of suman before, but reminds me of a thai dish with coconut milk, sticky rice, and mango. I would love to try this one day!
Donna says
Ooh I love the simple list of ingredients in this recipe, and the step by step instructions make it so easy!
Jagruti Dhanecha says
I’ve never heard of Suman before, but your introduction of this recipe and explanation is so beautiful that I feel like having it now 🙂
Sri Mallya says
This is something new to me. Looks so deliciois. Love the ingredients used.
Katie Crenshaw | A Fork's Tale says
These look so lovely. I have never had Suman but they sound delicious. I will definitely have to make these. YUMMM!
Shobelyn Dayrit says
Yes, me too.
Shobelyn Dayrit says
Thanks,Courtney.I need to update that Suman video. I made the video when I was just learning how to make video.
Karyl Henry says
I’ve never heard of suman before, but it sounds simple and delicious. I’ll take anything sticky rice!!
Shobelyn Dayrit says
Thank you, Michelle.Yes, a lot of foreigners are intrigue about Suman, as it is sticky and coconut- y in taste. It is very filling.
Shobelyn Dayrit says
Thanks so much, Marisa. Hope you’ll get to try this Suman, as this is one of the most favorite Filipino snack
Shobelyn Dayrit says
Hi! This looks similar like Tamales, but the taste of Suman is different.It more sticky due to the glutinous/sweet rice and coconut milk combination while tamales is more grainy and dry. Suman sure is very filling and carbo filled same with Tamales:)
Kiki Johnson says
I have never heard of suman before but the recipe reminds me a lot of tamales, and I guess those two must be related somehow! They are one of my favurite comfort foods, with a lot of Costa Rican salsa lizano on top, haha! I cannot wait to try the filipino version!
Marisa Franca says
You have such great instructions and your photos are easy to follow the recipe. I’ve never heard of Suman but I’d love to try it. I’ve also been in your shoes trying to duplicate a recipe and falling short. I’m glad you finally got it head on.
Michelle says
I’ve never heard of suman, so now I am intrigued! I love the idea of this so will have to try it. Great recipe.
Courtney says
Great instructions. I love hpw you’ve included a video – very informative!
Veena Azmanov says
I’ve eaten this in the Philipines long time ago but never knew what it’s called and how it’s made. Now I know. Looks so delicious. Definitely worth all the effort.
Shobelyn Dayrit says
Congrats!!! Thanks for visiting and please share my blog to your friends too.
Sol says
FIrst time making suman sa gata. And it’s a success!!it does look and taste like suman!
Thank you so much! Enjoyed it with suman at manga and suman and tsokolate
divina says
You can use corn husk. Soak it in hot water, wipe off excess water and brush with coconut oil the side where you will put the rice. Tie it loosely and boil it until done.
Shobelyn Dayrit says
I soaked mine in water and boil it for an hour…
TD says
Hi. Just wondering. So the wrapped suman needs to be soaked in water? Then boil for 1 hr? Or is it to steam?
Shobelyn Dayrit says
Thank you!!!!
Annette says
Great and easy to follow recipe!! Thank you!! Super Yummy
Anonymous says
Parchment paper!
shobee says
Yup. BUt I did not really like the one with ginger.
Kalena says
MY Grandma on my dad side was Fromm Bohol. I remember her suman had a hint of grated ginger in her recipe. Thanks brings back memories.
shobee says
Not yet, but I want to learn that pretty soon.
Perla Y. Wee says
do you know how to make bibingka like the one from Carcar Cebu?
shobee says
Haven’tried it with anything else, but I think tin foil will work fine.
Ricki says
We don’t have banana leaves in this part of the world…what can i substitute it with?
shobee says
No. Just let it cook half cook, and mix it. Let it cool and wrap.
Libby says
Hi, Shobee! I wonder, when it’s time to cook the suman in water, do I need to cover the pot? I’m kicking myself for not paying more attention when my Mom made suman! Thank you for sharing this recipe! I’m going to try this soon!
shobee says
You are welcome!!!! Thank you that it worked for you!
Erkki says
Great recipe… T. Y for sharing
shobee says
Thank you so much and you are welcome.
Marie says
Great recipe! I tried it and it really taste like the Suman I buy from the stores. Thanks for sharing
shobee says
I hope this works too:)
Skoks says
Can’t wait to try this recipe.
Raymund says
This is how my grandma cooks suman, this post reminds me of her