Suman Malagkit
Suman Malagkit, the classic Filipino rice dessert, is made by cooking glutinous rice and coconut milk together in a pot. They are finished in a steamer, wrapped in banana leaves to yield tender and sticky logs of sweet rice! Also try, Biko Recipe.
One of my favorite part about frequenting wet markets back in the Philippines is the array of delicacies and native treats in display. Puto, sapin-sapin, cassava cake and my most favorite of all, suman malagkit are a feast to be seen.
No one can pass by the seller stands and not be enticed by the aroma and color of such goodies! After a full morning of hassling in the market, unwrapping a sweet suman malagkit at home with a side of hot coffee is a delicious reward.
Suman Malagkit are logs of sweet sticky rice that are wrapped in banana leaves. The rice is cooked in coconut milk and then steamed to perfect tenderness and stickiness. The banana leaves impart a flavor that is subtle yet vital to these delicious parcels.
Suman Malagkit Ingredients
Making suman is basically like cooking rice, but with the addition of the steaming process in the end. With a just a few ingredients you can make suman malagkit at home with success. You have mirienda or almusal for days!
Let’s Make Suman Malagkit
Add Sugar, Coconut Milk and Salt to a Non-Stick Pot. Stir until the sugar is dissolved.
Cook the Rice. Add rinsed and drained glutinous rice to the pot. Stir to distribute well. Cook the mixture to over low to medium heat, stirring very often, until it comes to a mild simmer. Keep stirring regularly, and cook until all the liquid is absorbed, and the rice is almost tender, but not quite.
Wrap the Rice in Banana Leaves. Allow the rice to slightly cool. Spoon about 2-3 tablespoon of rice alongside the long edge of the banana leaf rectangle. Roll into a tight log, then fold both ends of the log towards the center to close. Place each wrapped parcel seam side down, in the steamer basket.
Steam the Suman. Steam for 35-45 minutes. Cool slightly, unwrap, then serve warm with sugar or latik on the side. Keep all the other suman wrapped for storage.
Enjoy! Sweet, sticky suman, fresh and warm. A gentle nudge with a fork will tear a sticky piece, yet clings to the fork as you dip it in sugar. The warmth, the tropical flavor and the stickiness of each bite brings about a delicious, familiar comfort like no other.
More Filipino Treats
Suman Malagkit
Equipment
- 1 large steamer (affiliate link)
Ingredients
- 2 cans Coconut milk (400 ml each can) Not light coconut milk (Look for one that is 95 %)
- ½ cup sugar
- 2 cups glutinous rice
- ½ tsp salt
- up to ½ cup water as needed
- sugar for serving
- banana leaves washed and wiped, cut into 9 x7 inches rectangle
Instructions
- Mix Coconut Milk, Sugar and Salt. In a non-stick pot, add the coconut milk, sugar and salt. Stir the mixture until the sugar is dissolved.
- Cook the Rice. Rinse and drain the glutinous rice twice. Add the rice to the pot and stir. Cook this over medium heat until the mixture is in low simmer, stirring frequently to prevent the rice from sticking to the bottom. Reduce heat to low and continue to cook, stirring often until all the liquid is absorbed and the rice is just about done. Let this cool slightly.
- Wrap the Rice in Banana Leaves. Spoon about 2-3 tablespoons of the rice in the center of the rectangle banana leaf (along the long edge). Roll the banana leaf as tightly as you can into a log, enclosing the rice inside. Fold both ends in towards the center to close. Place the log in the basket of your steamer, seam side down. Start the steamer water in your pot.
- Steam. Place the steamer over your pot of simmering water. Cover and steam for 35-45 minutes.
- Serve. For me warm suman is best. Unwrap a suman, serve along side granulated sugar for dipping.
- Storage. Store leftover suman, still wrapped in banana leaves in the fridge. To re-heat, pop it in the microwave, still unpeeled and microwave for 2–30 seconds. Unwrap and enjoy!
Made this week after week! My fave filipino delicacy.