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4.41 from 5 votes

How to Cook Suman that Actually Tastes Like Suman Plus Video

Delicious sticky rice snack from the Philippines which is often serve on Holidays. It is sticky, chewy and wrap in banana leaves.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Cuisine: Asian
Servings: 21 Suman


  • 3 cups Glutinous Rice
  • 1 cup white sugar
  • 1 1/2 teaspoon salt
  • 1 can 13.5 Fl oz Coconut Milk


  • 2 cans 13 F oz coconut milk
  • 1 cup dark brown sugar
  • 1/2 teaspoon salt


  • 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.


  • 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.



  • 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.