Suman Malagkit or sometimes called Suman Pasko by the Kapampangans is a delicious and sticky suman made from glutinous rice, coconut milk, and sugar.
This suman malagkit recipe is a simple Filipino dessert made from sticky rice and coconut milk. A sweet treat boiled in banana leaves that is so good on its own that you don’t need to add any coconut caramel sauce. Find out how to make here!
With all the suman recipes I have here like suman sa lihiya recipe and cassava suman, this is one of our favorite. The sticky rice cake is simple but so delicious that it’s a perfect snack or dessert.
What’s even better is you only needs four ingredients and soft banana leaves to make this delicacy. After cooking the sticky rice cake and wrapping, it just a matter of steaming or boiling the suman until the leaves are extra soft. Try this sticky sweet rice recipe and enjoy it with hot chocolate, coffee or tea.
What is Suman Malagkit?
This suman malagkit recipe or suman pasku is sticky sweet rice cake made from glutinous rice, coconut milk, sugar, and salt. It is then wrapped in banana leaves then boiled in a pot or steamed until the leaves are extra soft.
A Flipino delicacy traditionally served during noche buena. It is amazingly good on it’s own but can also be serve along with latik, sweet mangoes, caramel sauce.
Where buy banana leaves?
Banana leaves are essential in making this suman unlike suman sa ibos that use coconut leaves. If you leave in Asia, there is a abundance of fresh banana leaves so this will be easily available to you. If not, you can buy frozen banana leaves in the frozen section of Asian stores.
Hot to prepare banana leaves?
The leaves needs to be soft and pliable in order to securely wrap the cooked rice mixture. To do this, you need to first cut the leaves into square measuring 10″ X 10″. Wipe the leaves with clean damp kitchen towel the run them in an open flame until soft.
Boil or Steam?
When the cooked glutinous rice mixture are wrapped in banana leaves, you need to either boil or steam them. I suggest not skipping this step because it infuses the natural aroma of the leaf to infuse with the rice.
Boiling – In a large pot, arrange the suman then submerged in enough water. Cover with lid and boil for 20 minutes. Rotate the suman after 10 minutes for an even cooking.
Steaming – Arrange on the steamer basket then steam at medium heat for about 30 minutes.
How to fold and wrap the suman.
There are many variations of suman and they come in all shapes and sizes. Suman malagkit is slimmer and the wrap is oily because it’s coated with coconut oil. Place a banana leaf on a flat surface and brush with coconut oil.
Scoop 1 1/2 tsp of the rice mixture and place it on top of the leaf. Use the leaf to mold the rice mixture into a thin log leaving an inch on each side. Roll the leaf to to wrap the mixture as tight as possible then fold the sides.
Tips for an amiable experience
- Tie together suman in group of five before boiling or steaming to avoid the wrap from opening. You can either use kitchen twine or strips of banana leaf to tie the suman.
- If you want the best possible result use these type of rice. Botan rice, mochi rice, biroin chal, and pearl rice, waxy rice are good options.
- Let the glutinous rice sit for 5 seconds after adding into the simmering coconut milk. Then quickly stir to avoid the bottom sticking to the pot.
- After the rice is done cooking, immediately add sugar. The remaining heat will help dissolve the sugar quickly while mixing.
The secret ingredient is always LOVE
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- 18 pcs. banana leaves cut into square (10" X 10")
- 2 cups glutinous rice
- 3 cups coconut milk
- 1 tsp salt
- 2/3 cup sugar (add more according to preference)
- Prepare 18 pcs banana leaves by cutting into 10″ X 10″ in squares. Wipe-clean then run in open fire to make them pliable. Set aside.
- Rinse glutinous rice until water runs clear then drain. Set aside.2 cups glutinous rice
- In a pot over low-medium heat, pour coconut milk and salt. Stir then Bring to a simmer.3 cups coconut milk, 1 tsp salt
- When coconut milk starts to simmer, tip in the glutinous rice and let sit for 5 seconds. Stir the rice to incorporate.
- Lower heat then cover the pot with a lid. Cook until the liquid is absorb and rice is fully cooked.
- Remove from heat then immediately add sugar and mix well. Let the glutinous rice mixture cool down completely.2/3 cup sugar
- Place a banana leaf in a flat surface and brush with coconut oil. Add 1 1/2 tbsp of glutinous rice mixture then shape into a log leaving 1″ on each side.
- Roll banana leaf as tight as possible then fold sides to secure. Do the same with the remaining rice mixture.
- Tie 3 to 5 pcs. of suman using strips of banana leaf or kitchen twine to avoid sides from unfolding.
- Arrange suman in a pot and totally submerge in water. Boil for 20 – 30 minutes.
- Carefully remove suman from pot and allow to cool down before consuming. Bon appetit!