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!
Servings 18 pieces
Calories 187kcal
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!
Notes
Coconut Milk. Buy canned coconut milk. Also check the ingredients to see that the coconut milk is pure coconut milk and maybe some additives. There are light varieties that contains water, which will work in this recipe as well. However, for a richer flavor, I highly recommend the pure coconut milk. Note that the ones in the cartons in the beverage sections are also not pure coconut milk.
Non-stick Pot and Stir, Stir, Stir. To avoid the rice from sticking to the bottom of the pot, use a nonstick sauce pan and stir regularly.
Water. When you notice that the liquid is almost absorbed but the rice is not yet halfway to being done, you can add little amounts of water gradually, up to 1/2 cup.
Rice. Note that the rice will not be fully soft and done here, and that is okay, It will continue to cook during the steaming.
Banana Leaves. These can be found in the freezers in Asian / Oriental groceries. Thaw, wash and wipe away any lingering impurities.
Nutrition
Serving: 1pc | Calories: 187kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 73mg | Potassium: 110mg | Fiber: 1g | Sugar: 6g | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 2mg