If you are a Filipino somewhere in any part of the world, you may have been looking for a Suman Recipe in the net that can actually result to a Suman that tastes like Suman. Today, I am sharing with you this Suman recipe that you will surely like and tastes exactly the same as the one we usually get in the Philippines. So get excited and do your happy dance because finally, you will succeed in making Suman.
What is Suman?
Suman is a favorite bite in the Philipines. It is pronounced SOO-MAAN .It is made of sticky rice, mixed with sugar and salt. The term Suman is from the Luzon but in the Visayan region, we call it Budbud (pronounce bood-bood). This is usually available in the morning as breakfast. It is also common during Christmas season. It is always being sold after the Misa de Gallo – a common 16 day morning masses before Christmas and it is prepared as well during Noche Buena. Suman is one of my favorite snacks due to its delicious taste and it is very filling. Eating one Suman can easily fill you up.
I had made Suman several weeks ago and I failed miserably. The taste was bland and dry. And the balance between the saltiness and sweetness were just off… so I tried making it again with great success. I am so proud of myself for making this and I really want you to use this Suman recipe and succeed as well. After several trial and error, making this Filipino snacks will be a breeze. I even made a How to Make Suman video so that you will nail this.
That picture above is how a perfect should look like. The sticky rice is sticking together like a glue. And the color is pale stained from the green color of the banana leaves and the there is a hint of the leave’s tastes melding with the sticky rice. Can I say , yuuuuuum?
Look forward to a really tasty Suman with a hint of saltiness mingled in the sweet white sugar. The grain of the Glutinous is cooked perfectly and sticky enough to fill you up after devouring a piece.
But I am not one who is happy with one Suman, so I had 2 and three more just for breakfast and I never had enough, I brought some for dinner at work. I was very pleased and proud of myself for perfectly making this Suman. You and I can start a Suman business with it. You think I am kidding? No, I am not… a friend of mine makes Suman as her business. She ships them overnight across the US but she is in a different league. She makes thousand of Suman while for you and me, let’s just make 21 Suman since this recipe yields 21 pieces. Just good enough for merienda, lunch and dinner. And if you want, you can check out this Pandesal recipe here too.
And to level up your Suman game, drizzle it with Latik.
WHAT IS LATIK
Latik is pronounced as “lah-teek.” This is a Filipino version of caramel. It consist of 3 ingredients:
- Coconut
- Sugar
- Salt
HOW TO MAKE LATIK
- Cook sugar and coconut milk until the sugar is dissolve then add the salt.Continue cooking on high heat. Mix and stir continually until a caramel is form . The color of the mixture will turn light brown and sticky. Watch video on how the caramel looks like.
Drizzle Latik on the Suman
If you have leftover, just put in a sealed container and freeze.
How to Make Suman?
-
- In a medium size bowl, soak Glutinous rice for an hour. Set aside.
- In a different bowl, mix 3/4 cup sugar, 1 teaspoon salt with coconut milk.
- When rice is ready, put it in a large flat pan, and add in 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 coconut milk is evaporated and rice is half cook.
- Let Suman cool and wrap with banana leaves.
- When Suman are wrapped, put them into a deep saucepan, one that encase the suman tightly so that it will not float around, and add water to cover. Cook Suman for an hour.
Ingredients
- Glutinous Rice- in this recipe, I used 3 cups of glutinous rice
- White sugar- white sugar is used in this recipe. Unfortunately, you can’t use brown sugar here.
- Teaspoon salt – add salt to add that distinct flavor Filipino suman have.
- Coconut Milk – I used coconut milk total of 13 fl oz.
TIPS FOR COOKING SUMAN
- 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 seep through the rice.
- Place the suman in a deep pot with the sealed part face down. Add water to cover and put put plate to weigh down.
How to Cook Suman that Actually Tastes Like Suman Plus 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 size bowl, soak Glutinous rice for an hour. Set aside.
- In a different bowl, mix 3/4 cup sugar, 1 teaspoon salt with coconut milk.
- When rice is ready, put it in a large flat pan, and add in 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 coconut milk is evaporated and rice is half cook.
- Let Suman cool and wrap with banana leaves.
- When Suman are wrapped, put them into a deep saucepan,one that encase the suman tightly so that it will not float around, and add water to cover. Cook Suman for an hour.
HOW TO MAKE LATIK
- cook sugar and coconut milk until the sugar is dissolve then add the salt.Continue cooking on high heat. Mix and stir continually until a caramel is form . The color of the mixture will turn light brown and sticky. Watch video on how the caramel looks like.
- Drizzle Latik on the Suman
- If you have leftover, just put in a sealed container and freeze.
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 seep through the rice.
- Place the suman in a deep pot with the sealed part face down. Add water to cover and put put plate to weigh down.
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.
Thank you! Have a blessed Monday.
Hi. Can I cut all ingredients to 1/3 if I just want to try a small batch (like 1 cup of rice)?
Thanks?
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.
So keep the full amount of coconut milk even with 1 cup of rice? Thanks.
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.
What about suman sa lihiya? Do you have a recipe for that?
Sorry, I don’t have. To be honest, I just heard about it, but not tried it before.
Where do you buy banana leaves?
Hi, Elena. Sometime our store carry it, but most of the time, I get it from an Asian store. Thank you for visiting:)
Kroger store have it
Unfortunately we don’t have Kroger store here, but I just found out that Safeway and Mexican stores carry them now too.
Can you steam it instead of pouring water over it.
Hi, Rose.I tried steaming it, but I did not like the outcome though.
I always thought of steaming not boiling.
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.
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.
You are welcome. Please share my blog to your FB friends too.
Worst directions. Never boil. Always steam.
This is how I cooked it and it brought me success. You do you.
what is the difference between steaming and boiling with regards to the taste of the suman?
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.
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.
It’s really fun to learn different food names of the same snacks.
Just 4 ingredients to make something that sounds so delicious! I love your easy to follow instructions. i must give this recipe a try!
Thank you.
Thanks for sharing all the great step-by-step instructions.
Thank you!
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!
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.
Ooh I love the simple list of ingredients in this recipe, and the step by step instructions make it so easy!
Thank you, Donna.
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 🙂
Thank you so much. To be honest, I was not confident about this Suman post, because I was new then and know nothing much.
This is something new to me. Looks so deliciois. Love the ingredients used.
Thank you very much.
These look so lovely. I have never had Suman but they sound delicious. I will definitely have to make these. YUMMM!
I’ve never heard of suman before, but it sounds simple and delicious. I’ll take anything sticky rice!!
Yes, me too.
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!
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:)
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.
Thanks so much, Marisa. Hope you’ll get to try this Suman, as this is one of the most favorite Filipino snack
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.
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.
Great instructions. I love hpw you’ve included a video – very informative!
Thanks,Courtney.I need to update that Suman video. I made the video when I was just learning how to make video.
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.
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
Congrats!!! Thanks for visiting and please share my blog to your friends too.
Hi. Just wondering. So the wrapped suman needs to be soaked in water? Then boil for 1 hr? Or is it to steam?
I soaked mine in water and boil it for an hour…
Great and easy to follow recipe!! Thank you!! Super Yummy
Thank you!!!!
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.
Yup. BUt I did not really like the one with ginger.
do you know how to make bibingka like the one from Carcar Cebu?
Not yet, but I want to learn that pretty soon.
We don’t have banana leaves in this part of the world…what can i substitute it with?
Haven’tried it with anything else, but I think tin foil will work fine.
Parchment paper!
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.
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!
No. Just let it cook half cook, and mix it. Let it cool and wrap.
Great recipe… T. Y for sharing
You are welcome!!!! Thank you that it worked for you!
Great recipe! I tried it and it really taste like the Suman I buy from the stores. Thanks for sharing
Thank you so much and you are welcome.
Can’t wait to try this recipe.
I hope this works too:)
This is how my grandma cooks suman, this post reminds me of her