Suman Malagkit

suman malagit

Suman is a rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves. It is usually eaten sprinkled with sugar or laden with latik.

 

 

Suman Malagkit

Course Dessert
Cuisine Filipino
Keyword suman, suman malagkit
Cook Time 1 hour
Servings 4 People
Author foodiepinoy

Ingredients

  • 2 cups glutinous rice ~350 grams
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 200 grams coconut cream 6.8 oz
  • Banana leaves as wrapper

Instructions

  1. First lets wash the rice.Then Set aside for a while.

  2. I recommend using a teflon pan so the rice wont stick into the pan
  3. Put the coconut cream in the pan. Use low to medium heat.
  4. Add around 6.8oz or 3/4 cup of water or Just use the coconut cream container as a measuring tool
  5. Add in the sugar and salt Give it a good mix to dissolve the sugar

  6. Add the rice and bring to boil. This needs constant stirring to prevent the rice from burning.

  7. What we want to achieve here is a half cooked rice.
  8. Continue to stir until the liquid is completely reduce.
  9. As you can see, the rice is not yet fully cooked.
  10. Set this aside and let it cool. We will wrap this later in banana leaves.
  11. I will teach you the hack to easily soften banana leaves Show boiling water first
  12. The conventional way of softening banana leaves is pass through an open flame.
  13. I discovered that you can soften banana leaves by boiling it for 10 mins.
  14. This is way easier than the conventional method.
  15. This will definitely save you time and effort. The result is the same!
  16. A pliable banana leaves
  17. Now lets wrap our suman
  18. Wipe the banana leaf to remove the excess water from boiling 

  19. and trim off the hard part to make an even wrapper.
  20. Place around 1 spoonful of cooked glutinous rice in the banana leaf
  21. Wrap the rice as tight as possible and fold the sides.
  22. Tie 2 pcs of suman with folded sides inward. This will help to prevent the rice from leaking and will result to a more in tact suman.
  23. Once done with the wrapping, we can now steam our suman.
  24. Steam in medium heat for 1 hour.
  25. Let it cool before serving to allow the suman to become firm.
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