Suman Malagkit (Filipino Sticky Rice Cake Wrapped in Banana Leaves) Recipe

Introduction

Suman Malagkit is a traditional Filipino sticky rice dessert wrapped in fragrant banana leaves. Creamy coconut milk and a touch of sugar make this treat delightfully rich and perfect for sharing at celebrations or as a sweet snack.

Ingredients

• 3 cups glutinous rice
• 2 (14 oz) cans coconut milk
• 1/4 cup granulated sugar
• 1 tsp salt
• Banana leaves (for wrapping)
• Water (for soaking the rice)

Instructions

1. Step 1: In a large bowl, soak the glutinous rice in water for at least 2 hours, ensuring all the rice is fully submerged.
2. Step 2: Drain the rice and transfer it to a pot. Add 2 cans of coconut milk, granulated sugar, and salt. Bring to a boil, then reduce heat to a simmer. Stir frequently to prevent the rice from sticking and burning. Cook until the rice has absorbed almost all the liquid, about 10 to 15 minutes.
3. Step 3: Remove the pot from heat and let the rice sit for another 10 to 15 minutes to cool slightly.
4. Step 4: Prepare the banana leaves by washing, drying, and cutting them into rectangles roughly 7 by 8 inches. Thawed frozen leaves work well.
5. Step 5: Place 2 to 3 heaping tablespoons of the rice mixture onto each banana leaf. Roll tightly and fold the edges to seal. Tie with strips of banana leaf to secure the package.
6. Step 6: Arrange the wrapped suman in a steamer and steam for about 1 hour, allowing the rice to fully cook.
7. Step 7: Remove from the steamer and let cool and dry slightly before unwrapping. Serve with tsokolate, mango, sugar, or enjoy on its own.

Tips & Variations

• Use fresh banana leaves if possible for a more fragrant flavor; quickly passing them over a flame makes them more pliable.
• Adjust the sugar level based on your preference, or add a pinch of vanilla extract for a subtle aroma.
• For a vegan option, ensure the coconut milk is free from additives and avoid any non-vegan toppings.
• Serve warm with a side of ripe mango or a cup of hot chocolate for a classic pairing.

Storage

Store leftover suman in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or microwaving wrapped in a damp paper towel to maintain moisture. Suman is best enjoyed fresh but can be frozen for up to a month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of glutinous rice?

Glutinous rice is essential for the sticky texture of suman. Using regular rice will result in a different, less sticky consistency.

How do I prevent the banana leaves from tearing while wrapping?

Warm the banana leaves over a low flame or in hot water before wrapping to make them more flexible and less likely to tear.

Suman Malagkit (Filipino Sticky Rice Cake Wrapped in Banana Leaves) Recipe

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Suman Malagkit is a traditional Filipino sticky rice dessert made from glutinous rice cooked in rich coconut milk, sweetened with sugar and salt, then wrapped in banana leaves and steamed to perfection. This delicacy offers a creamy, subtly sweet flavor with a tender sticky texture, making it a beloved treat often enjoyed with hot tsokolate or fresh mango.

• Author: Ruby
• Prep Time: 2 hours 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 3 hours 50 minutes
• Yield: 12–15 pieces 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Filipino
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Rice Mixture

• 3 cups glutinous rice
• 2 cans (14 oz each) coconut milk
• 1/4 cup granulated sugar
• 1 teaspoon salt

Wrapping and Finishing

• Banana leaves (for wrapping)
• Water (for soaking rice)

Instructions

1. Soak the Rice: In a large bowl, soak 3 cups of glutinous rice in enough water to fully submerge it for at least 2 hours. This softens the rice and prepares it for cooking.
2. Cook the Rice Mixture: Drain the soaked rice and transfer it to a pot with 2 cans of coconut milk, 1/4 cup granulated sugar, and 1 teaspoon salt. Bring to a boil over medium heat, then reduce to a simmer. Stir frequently to prevent sticking or burning. Continue cooking until the rice absorbs almost all the liquid, approximately 10 to 15 minutes.
3. Rest the Rice: Remove the pot from heat and allow the rice to sit for 10 to 15 minutes. This helps the rice mixture thicken and cool slightly for easier handling.
4. Prepare Banana Leaves: While the rice rests, prepare the banana leaves by thawing if frozen, washing thoroughly, drying, and cutting into approximately 7×8 inch rectangular pieces suitable for wrapping.
5. Wrap the Suman: Spoon 2 to 3 heaping tablespoons of the rice mixture onto each banana leaf piece. Roll the leaf tightly around the rice and fold the edges to seal. Secure by tying with a thin strip of banana leaf to keep the bundles intact.
6. Steam the Suman: Arrange the wrapped suman in a steamer basket. Steam over boiling water for about 1 hour to fully cook the rice and meld flavors. Once done, remove the suman and allow it to cool and dry slightly before unwrapping.
7. Serve and Enjoy: Serve suman malagkit warm or at room temperature. It pairs wonderfully with hot tsokolate (Filipino drinking chocolate), ripe mango slices, or sprinkled sugar depending on preference.

Notes

• Soaking the rice is essential for achieving the desired sticky texture.
• If banana leaves are not available, you can substitute with parchment paper, but original flavor and aroma might be diminished.
• Adjust sugar amount based on sweetness preference.
• Make sure to clean and soften banana leaves properly—passing them over open flame briefly can help make them pliable.
• Suman malagkit can be stored refrigerated for up to 3 days. Reheat by steaming again or warming in a microwave.

Keywords: Suman Malagkit, Filipino dessert, sticky rice, coconut milk rice cake, banana leaf wrapped rice, steamed rice cake