Suman Malagkit Recipe with Caramel Sauce (Video)

Created On: 2023-04-08 | Updated: 2023-07-14 | 84 Comments

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.