Suman Malagkit
This Suman Malagkit is creamy, chewy and simple to make. Below is a reliable recipe that will guide you on how to make the best suman for your special occasion.
Servings: 21 Suman
Equipment
- 1 Steamer
- bowl for mixing
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.