Classic Suman Malagkit Recipe (Filipino Sticky Rice Cake with Banana Leaf) (Suman sa Lihiya)
This is an ideal Filipino snack classic. Natural, wholesome ingredients and a gluten-free, vegan, mildly sweet sticky rice dessert with coconut milk and floral notes of banana leaf. No lye water!
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Servings: servings
Calories: 161kcal
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 10x8 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
Nutrition
Nutrition Facts
Classic Suman Malagkit Recipe (Filipino Sticky Rice Cake with Banana Leaf) (Suman sa Lihiya)
Amount per Serving
Calories
161
% Daily Value*
Fat
5
g
8
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Sodium
6
mg
0
%
Potassium
69
mg
2
%
Carbohydrates
27
g
9
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin C
0.2
mg
0
%
Calcium
7
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.