Classic suman malagkit is feelings of comfort and tradition steamed in an aromatic wrap of banana leaf. This subtly sweet, quintessential Filipino dessert, breakfast food, and merienda (mid-day) snack is the ultimate sticky rice recipe with coconut milk and sugar. Try this vegan, natural, and classic suman malagkit recipe without lye (also called Suman sa Lihiya) to add Filipino-foodie love into your home today!
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When I was growing up, suman malagkit was the idyllic Filipino kakanin (sticky rice dessert) treat, served with a side of muscovado sugar caramel to sweeten it to my liking. The waft of banana leaf in the air and the soft coconut aroma could send a kid running.
As an adult, my favorite memory was taking my non-Filipino husband to the Philippines and letting him try suman, road-side, for not only the taste, but the comfort feeling of something so simple. He could see this treat, made with rice, transformed into a snack that showed the care, creativity, and love Filipinos have for the food that connects us.
What is Suman Malagkit?
“Suman” refers to a variety of kakanin or Filipino sticky rice cake, long in shape, wrapped in leaves, usually banana leaves, and steamed. “Malagkit” means “sticky” in Tagalog, referencing the use of glutinous rice as the main ingredient.
Suman Malagkit is a specific type of suman made from glutinous rice and coconut milk, resulting in a sticky, fragrant rice cake.
Often served with muscovado sugar, latik, muscovado caramel sauce, or fresh grated coconut, suman is a traditional comfort food enjoyed by Filipinos of all ages.
Suman in banana leaf is made and bundled in pairs (akap-akap) and sold at markets, stalls, and found at many gatherings.
There are many kinds of suman and specifically this suman malagkit can be referred to as Suman sa lihiya which means wrapped in banana leaf. The banana leaf imparts a distinct floral to the signature fragrance and taste of suman sa lihiya.
Sometime lye water is added to this kind of suman recipe to soften the rice completely, however, THIS RECIPE DOES NOT HAVE LYE.
History and Origin of Suman
Suman has roots in pre-colonial Filipino cuisine, with indigenous people using rice, coconut, and banana leaves in various forms of cooking.
The use of glutinous rice combined with coconut milk is a natural combination, as rice has always been a staple in Filipino households, and coconuts are abundant in the tropical islands of the Philippines. Malagkit, or sticky rice, is a common dessert ingredient.
Wrapping food in banana leaves not only enhances the flavor but also acts as a natural packaging, making it portable and convenient. Thus, suman can even be found sold on the side of the road, in carts, and easily transported to gatherings.
Today, suman is found in many regional variations across the Philippines, each with its unique twist, from added flavorings to different wrapping styles.
Ingredients for Suman Malagkit
Here’s what you’ll need to make this classic Suman Malagkit recipe:
Main Ingredients
- 2 cups glutinous rice (malagkit rice) – available in Asian grocery stores
- 1 ½ cups regular coconut milk – fresh or canned; use best quality and full-fat, regular coconut milk
- 1 cup filtered water
- 1/2 cup white sugar – adjust based on your sweetness preference
- pinch of sea salt
- 15-20 Banana leaves pieces– for wrapping, fresh or frozen (thawed if frozen); rectangular 10 x 8
- muscovado sugar – garnish
Optional Ingredients
- Pandan leaves – add to the coconut milk for extra fragrance
- Fresh grated coconut – topping
- Muscovado sugar caramel sauce – topping
- Latik – topping
Equipment
- Mixing bowl – for soaking the rice
- Small Pot – for cooking the coconut milk mixture and rice
- Bamboo Steamer
- Large Pot – for the bamboo steamer
- Tongs – for handling hot banana leaves
- Scissors or knife – for cutting banana leaves
- Banana leaf strips or Kitchen Twine– to tie and secure the wrapped suman; banana leaf strips is more traditional than kitchen twine
Instructions
Prepare the Banana Leaves
- If using fresh banana leaves, cut them into 10×8 inch rectangles and rinse thoroughly.
- To make the leaves pliable, quickly pass them over an open flame on your stove or dip them in hot water for a few seconds. For frozen leaves just use the hot water. Pat them dry with a towel and set aside.
- Cut small strips for tying the suman and set aside.
Soak the Glutinous Rice
- Place the glutinous rice in a bowl and rinse until the water runs clear.
- Add enough water to cover the rice and let it soak for 30 minutes. Drain the water before cooking.
Make the Coconut Rice Mix
- In a saucepan, combine the coconut milk, water, sugar, and salt. Stir well and cook over medium heat and simmer for 5 minutes.
- Add the drained glutinous rice to the coconut milk mixture and bring to a boil for 5 minutes. Stir. Lower flame, cover the pot with a lid, and occasionally stir for 10 more minutes until the mixture has thickened. Remove from heat.
- Keep the pot covered and let the rice rest for 5 more minutes. The rice should be almost done (it will cook more during steaming).
Wrap the Suman
- Take one prepared banana leaf square, place about 3 tablespoons of the partially cooked rice below the center line, and shape it into a small log or rectangle about 6 inches long.
- Fold one side of the leaf over the rice, then roll it tightly like a burrito. Fold the ends and secure them by tying with a strip of banana leaf. Repeat with the remaining rice and banana leaves.
Steam the Suman
- Arrange the wrapped suman in a bamboo steamer, ensuring they are placed in a single layer to allow for even cooking.
- Be sure to add enough water to boil so the steam is constant throughout the process.
- Steam the suman over medium heat for 40 minutes, until the rice is cooked and soft.
Serve
- Let the suman cool for a few minutes before serving. Serve it warm, unwrapped, with a fork, and with a side of muscovado sugar or a side of freshly grated coconut for topping.
Notes
- Softening Banana Leaves: To prevent tearing, always pass fresh banana leaves over a flame or dip in hot water.
- Adjusting Sweetness: You can adjust the sugar to your taste. Traditional suman is only mildly sweet, as it’s often served with a sweet topping.
- Soaking Rice: Soaking the rice before cooking helps with absorption and speeds up the cooking process, resulting in a soft, sticky suman. Suman is much more soft than regular coconut rice that is served by itself.
- Cook the Rice more than halfway but not all the way through prior to steaming.
Add-ins and Variations
- Chocolate or Ube Suman: Add a layer of chocolate (suman moron) or mashed ube (purple yam) inside the suman for a creative twist. Spread a bit over the rice before rolling up in the banana leaf.
- Suman sa Ibos: Another version made by wrapping sticky rice in palm or buri leaves instead of banana leaves, giving it a slightly different flavor and appearance.
- Latik Topping: Make latik by simmering coconut cream until it reduces and separates into coconut oil and brown, crispy coconut solids. Sprinkle over suman for a sweet, coconut crisp topping.
How to Serve
Suman is best served warm. It pairs wonderfully with:
- Sugar or Muscovado Sugar which has molasses-flavored notes.
- Latik for texture and flavor.
- Hot Chocolate, Tea, or Coffee: Suman is often enjoyed with hot chocolate, tea, or coffee for breakfast or as a merienda (snack).
- Fresh Grated Coconut: Serve with a side of fresh, grated coconut to enhance the tropical flavor.
Questions
How long does Suman Malagkit last?
Suman can be refrigerated for up to one week, or freeze it for up to one month. To reheat, simply steam again or warm in the microwave for a few seconds.
Can I use other types of rice?
No. Traditional suman requires glutinous (sticky) rice, which gives it the chewy, sticky texture that’s key to this dish. Regular rice won’t yield the same results. Sometime the glutinous rice is labeled as sweet rice and you can find this at most Asian grocery stores.
Why did my suman turn out too soft or mushy?
This can happen if too much water was added or if the rice wasn’t drained properly after soaking. Be sure to partially cook the rice mixture until it thickens before wrapping to avoid excess moisture.
Does this recipe have lye water?
There is NO lye water in this suman malagkit recipe.
Is banana leaf necessary?
Yes. Banana leaf is traditional, adding a subtle flavor and aroma to suman. The wrap is definitely the authentic element of suman sa lihiya.
Can I add flavoring to the rice?
Absolutely! You can add pandan leaves when cooking the rice mixture for an extra layer of aroma, or a few drops of ube extract if you’d like a hint of purple yam flavor.
Suman Malagkit is a classic, everlasting Filipino delicacy that celebrates the flavors of coconut, rice, and banana leaves…and more so, beautiful ingenuity with simple resources of the land.
With a few simple ingredients and a bit of patience, you can create a batch of warm, comforting suman to enjoy at home or make for a potluck.
Whether served as a breakfast treat, Filipino dessert, or merienda, Suman Malagkit offers a taste of Filipino culture that brings warmth and sweetness with every bite.
Give it a try, and enjoy the process of creating this iconic treat from scratch!
Did you make this recipe? Please share, give stars, or comment on the recipe below. Thank you!
Classic Suman Malagkit Recipe (Filipino Sticky Rice Cake with Banana Leaf) (Suman sa Lihiya)
Equipment
- mixing bowl
- small pot for cooking the coconut milk mixture and rice
- large pot for the bamboo steamer
- tongs
- Scissors or knife
- Banana leaf strips or Kitchen Twine
Ingredients
- 2 cups glutinous rice malagkit rice – available in Asian grocery stores
- 1 ½ cups regular coconut milk fresh or canned; use best quality and full-fat regular coconut milk
- 1 cup filtered water
- ½ cup white sugar adjust based on your sweetness preference
- pinch of sea salt
- 15-20 Banana leaves pieces for wrapping; fresh or frozen (thawed if frozen); rectangular 10 x 8
- muscovado sugar topping
Optional Ingredients
- Pandan leaves add to the coconut milk for extra fragrance
- Fresh grated coconut topping
- Muscovado sugar caramel sauce topping
- Latik topping
Instructions
Prepare the Banana Leaves
- If using fresh banana leaves, cut them into 10×8 inch rectangles and rinse thoroughly.15-20 Banana leaves pieces
- To make the leaves pliable, quickly pass them over an open flame on your stove or dip them in hot water for a few seconds. For frozen leaves just use the hot water. Pat them dry with a towel and set aside.
- Cut small strips for tying the suman and set aside.
Soak the Glutinous Rice
- Place the glutinous rice in a bowl and rinse until the water runs clear.2 cups glutinous rice
- Add enough water to cover the rice and let it soak for 30 minutes. Drain the water before cooking.
Make the Coconut Rice Mix
- In a saucepan, combine the coconut milk, water, sugar, and salt. Stir well and cook over medium heat and simmer for 5 minutes.1 ½ cups regular coconut milk, 1 cup filtered water, ½ cup white sugar, pinch of sea salt, Pandan leaves
- Add the drained glutinous rice to the coconut milk mixture and bring to a boil for 5 minutes. Stir. Lower flame, cover the pot with a lid, and occasionally stir for 10 more minutes until the mixture has thickened. Remove from heat.
- Keep the pot covered and let the rice rest for 5 more minutes. The rice should be almost done (it will cook more during steaming).
Wrap the Suman
- Take one prepared banana leaf square, place about 3 tablespoons of the partially cooked rice below the center line, and shape it into a small log or rectangle about 6 inches long.
- Fold one side of the leaf over the rice, then roll it tightly like a burrito. Fold the ends and secure them by tying with a strip of banana leaf. Repeat with the remaining rice and banana leaves.
Steam the Suman
- Arrange the wrapped suman in a bamboo steamer, ensuring they are placed in a single layer to allow for even cooking.
- Be sure to add enough water to boil so the steam is constant throughout the process.
- Steam the suman over medium heat for 40 minutes, until the rice is cooked and soft.
Serve
- Let the suman cool for a few minutes before serving. Serve it warm, unwrapped, with a fork, and with a side of muscovado sugar or a side of freshly grated coconut for topping.muscovado sugar, Fresh grated coconut, Muscovado sugar caramel sauce, Latik
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