Easy Suman recipe that is no-fail and tested. Caramel sauce is drizzled on top to make it sweeter and over the top delicious.
What is Suman?
Suman is a sweet dessert made of malagkit/glutinous rice. It’s one of my favorite snacks that always remind me of home. It has coconut milk, sugar, and salt. The cooked sticky rice is wrapped with banana leaves and boiled to maintain its shape. Often served during Holidays like Christmas and New Year, you can find them sold in the side street stalls in the Philippines all year round.
There are several versions of Suman, depending on which island you are living in the Philippines. In Bohol, where I lived, Suman is called Bud Bud (read as Bood Bood). There is also a Suman version from Negros, and it’s called Suman Ilongo. The term Suman is from the Luzon. Nevertheless, in all versions, the main ingredient is sticky rice or malagkit.
Suman is one of my favorite snacks due to its delicious taste, and it is very filling. Eating one Suman can quickly fill you up.
That picture below is how a perfect suman should look. The sticky rice is sticking together like glue. And the color is pale, stained from the green color of the banana leaves, and there is a hint of the leave’s tastes melding with the sticky rice.
Whenever I cook this, I look forward to a tasty Suman with a hint of saltiness mingled in the sweet white sugar.
Sticky Rice Ingredients
These are simple ingredients you can easily find in your stores. Some recipe adds ginger in their Suman, but I tend to steer away from that as I’m not too fond of the ginger smell and after-taste of it. But if you want to add ginger, use about half-inch of crushed ginger. These ingredients are always present in my pantry.
- 3 cups glutinous rice- also known as sweet rice or sticky rice, is often used in Asian cooking. It has around grain and is readily recognizable when cooked, as it gets sticky compared to Jasmine rice. Glutinous rice cooked is the main ingredient of this recipe.
- 1 cup sugar – I use white granulated sugar as the sweetener
- 1 1/2 teaspoons salt- it balances the sweetness of the sugar
- 1 can 13.5 Fl oz Coconut Milk
Coconut Caramel Sauce Ingredients (Latik)
- 2 cans 13 F oz coconut milk-this is the main ingredient to make the coconut caramel sauce. It is boiled in medium heat until a caramel is formed.
- 1 cup dark brown sugar- acts as the sweetener.
- 1/2 teaspoon salt balances the sweetness of the sugar.
How to prepare banana leaves for this Suman Recipe
Banana leaves are always a staple in Asian recipes or cooking. I used it in my Suman Muron, Suman Lihiya post and used it in several upcoming posts on the blog. 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 it in the Asian market in the frozen section.
Store the frozen bananas leaf in the freezer until you are ready to use them. When you’re about to use it, let it thaw at the counter. Once defrosted, please remove it from the bag and gently unfold them. The leaves are often stacked in various sizes. There are long leave and short ones, 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.
Briefly pass the leaves-in low fire until it’s wilted. Now you are ready to roll the prepared glutinous rice.
Suman Recipe
This is the only Suman recipe I use since it’s tried and tested. Oftentimes, I always prepare the equipment and ingredients ahead of time. I also review the recipe many times to make sure I am not missing something. First, I soak the glutinous rice in three cups of water for one hour. Strain the rice to remove excess water.
In a separate bowl, I mix the sugar, salt, and coconut milk. At this stage, I taste test the rice mixture if it is according to my liking.
I then place the glutinous rice in the flat pan and add in the coconut mixture. Turn on medium heat and cook rice until the coconut milk is evaporated and the rice is half cooked. Let the sticky rice cool down and I am ready to wrap it with banana leaves.
To wrap the cooked sticky rice, place the banana leaves on the flat surface and put the rice mixture at one end. Slowly roll the banana leaf gently and fold at both ends. Place in a plate and continue doing the same to the rest of the rice mixture.
Steaming or Boiling- I prefer to boil my Suman instead of steaming. Boiling makes the banana leaf taste more palpable when cooked. I put the rolled suman in a deep pot, one that encases the suman tightly so that it will not float around, and add water to cover—Cooking time for the Suman takes one hour.
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 in low medium heat until the mixture turns into a sticky consistency.
Tested Suman Recipe
- Boil instead of steaming- I love the outcome when I boil instead of steaming; 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.
For More Suman Recipe in The Skinny Pot blog:
How to Store
Oftentimes this is made for a large crowd. If you are making Suman for your daily snacks, you can 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 in the microwave for fifteen to twenty seconds.
IF YOU MAKE THIS RECIPE: Tag me on Instagram and check out my Pinterest for quick meal ideas
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 the 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, palce heat proof plate or anything that can hold it down n. Add water just little above them. 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 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.
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.
Woow, Greece has saging growing there?
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.
Use the one for baking.
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