Suman Malagkit Recipe
Suman malagkit is sweet rice cooked in coconut milk, rolled in banana leaves, and steamed until soft and chewy. It's served warm with a spoonful of coconut caramel sauce.
Servings: 15 suman
Calories: 211kcal
Equipment
- medium pot
- Small saucepan
- bamboo steamer set over a pot or wok
- #20 cookie scoop (about 3 tablespoons)
- Kitchen shears or a knife
Ingredients
Suman
- 2 cups sweet rice glutinous rice
- 2 13.5 ounce cans full fat coconut milk
- ¾ - 1 cup granulated sugar
- ¾ teaspoon salt
- Frozen or fresh banana leaves cut into 15 rounds about 9 to 10 inches across
Coconut caramel sauce (optional)
- 1 13.5 ounce can full fat coconut milk
- ¾ cup brown sugar light or dark
- ½ teaspoon salt
- ½ teaspoon vanilla extract optional
Instructions
Suman
- Rinse the sweet rice, cover it with water, and soak it for 2 hours. While it soaks, leave the frozen banana leaves on the counter to thaw.2 cups sweet rice
- Drain the rice well. In a medium pot, combine the coconut milk, rice, sugar, and salt.2 13.5 ounce cans full fat coconut milk, ¾ - 1 cup granulated sugar, ¾ teaspoon salt, 2 cups sweet rice
- Cook over medium-low heat for 12 to 15 minutes, stirring often and scraping gently from the bottom so the rice doesn't stick or break. Stop when the rice is very sticky, most of the coconut milk is absorbed, and the grains are still a little firm in the center.
- Take the pot off the heat and let the rice cool for about 10 minutes. It will absorb the remaining liquid. Meanwhile, rinse the banana leaves under running water and cut them into 9 to 10 inch rounds.Frozen or fresh banana leaves
- Use a #20 scoop (about 3 tablespoons) to place a portion of rice near one edge of a leaf round. Roll the leaf around the rice into a log, then fold both ends under. Repeat with the rest of the rice to make 15 suman.
- Bring the water under your steamer to a full boil over medium heat. Arrange the suman fold side down in the bamboo steamer, stacking tiers as needed. Steam for 20 to 25 minutes, until the rice is soft and chewy all the way through.
- Let the suman cool slightly, then unwrap them and serve warm with coconut caramel sauce.
Coconut caramel sauce:
- While the suman steam, add the coconut milk, brown sugar, and salt to a small saucepan. Cook over medium heat, stirring until the sugar dissolves.1 13.5 ounce can full fat coconut milk, ¾ cup brown sugar, ½ teaspoon salt, ½ teaspoon vanilla extract
- Lower the heat and simmer for 15 to 20 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon.
- Remove it from the heat and stir in the vanilla, if using. Let it cool for a few minutes. It will thicken as it cools.
Notes
- Sugar: Use ¾ cup if you're serving the suman with coconut caramel sauce, and up to 1 cup if you're eating them plain.
- Rice doneness: Don't cook the rice until it's fully soft. The steamer finishes it, and rice that goes in fully cooked comes out mushy.
- Banana leaves: Frozen leaves are soft enough to roll once they're thawed, so there's no need to heat them. If you're using fresh leaves, pass them briefly over a low flame or dip them in hot water to soften them first.
- No tying needed: Placing the suman fold side down in the steamer keeps the ends closed.
- Storage: Keep leftover suman wrapped in their leaves in an airtight container in the fridge for 3 to 5 days. They have the best texture within the first 3 days.
- Reheating: Microwave them still wrapped for 30 to 45 seconds.
- Sauce: Store leftover sauce separately in a sealed jar in the fridge. Warm it before serving.
Nutrition
Calories: 211kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 116mg | Sugar: 10g
