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?
Table of Contents
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.
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.