Can I make suman without banana leaves?
Yes, you can use parchment paper or aluminum foil, but the banana leaves impart a unique aroma and flavor that is traditional to suman.
DESSERT
Suman Malagkit with Latik
Experience the authentic taste of the Philippines with this Suman Malagkit, a beloved sticky rice delicacy. Steamed to perfection in banana leaves, each bite offers a delightful chewiness, beautifully complemented by a generous drizzle of rich, caramelized Latik. This sweet and savory treat is a comforting classic, ideal for a snack or a unique dessert.
HOW TO MAKE IT
Let's cook.
01
Drain the soaked glutinous rice thoroughly. In a large pot, combine the drained glutinous rice, coconut milk, sugar, and salt. Bring to a boil over medium heat, stirring constantly to prevent sticking.
02
Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is partially cooked. The rice should still be firm but not raw.
03
While the rice cooks, prepare the latik. In a separate saucepan, pour the coconut cream. Bring to a boil over medium heat, then reduce to low and simmer, stirring occasionally, for 30-40 minutes. The liquid will evaporate, and the coconut solids will separate and turn golden brown. Remove the latik (coconut curds) with a slotted spoon and set aside. Continue to cook the remaining oil until it is clear and fragrant.
04
Prepare your steamer. Lay out a piece of wilted banana leaf (about 8x10 inches). Place about 1/2 cup of the partially cooked glutinous rice mixture in the center. Fold the banana leaf tightly to form a rectangular or cylindrical packet.
05
Arrange the wrapped suman packets in a steamer basket. Steam over boiling water for 45-60 minutes, or until the suman is fully cooked, soft, and translucent.
06
Carefully unwrap the suman. Serve warm or at room temperature, drizzled with the reserved coconut oil from the latik, and topped with the crispy latik curds.
About This Recipe
Experience the authentic taste of the Philippines with this Suman Malagkit, a beloved sticky rice delicacy. Steamed to perfection in banana leaves, each bite offers a delightful chewiness, beautifully complemented by a generous drizzle of rich, caramelized Latik. This sweet and savory treat is a comforting classic, ideal for a snack or a unique dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pandan leaf to the rice mixture while it simmers. Ensure banana leaves are properly wilted to prevent cracking during wrapping. If fresh banana leaves are unavailable, parchment paper can be used as a substitute, though it won't impart the same aroma.
Easy Substitutions
If glutinous rice is hard to find, you can use sushi rice, though the texture will be slightly different. Brown sugar can be used instead of granulated sugar for a deeper caramel note. For a quicker latik, you can use store-bought fried shallots or toasted coconut flakes as a topping, though it won't be the traditional latik.
Storage & Reheating
Store leftover suman in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 5-10 minutes or microwaving until warm and soft. Latik can be stored separately in an airtight container at room temperature for up to 1 week.
Serving Suggestions
Serve Suman Malagkit with Latik as a delightful dessert after a Filipino meal. It also makes a wonderful snack with a cup of hot coffee or tea. For a more elaborate presentation, arrange the suman on a platter with fresh mango slices. A sprinkle of toasted sesame seeds can add an extra layer of texture and flavor.
Common Mistakes
Not soaking the glutinous rice: This results in unevenly cooked, hard suman. Always soak for at least 4 hours. Overcooking the rice before steaming: The rice should be partially cooked, not fully soft, before wrapping and steaming. Burning the latik: Keep the heat low and stir frequently, especially towards the end, to prevent the coconut curds from burning. Not wilting banana leaves: Unwilted leaves will crack when folded, making it difficult to wrap the suman properly. Under-steaming the suman: Ensure the suman is steamed long enough to be fully tender and translucent.
Frequently Asked Questions
What is the difference between coconut milk and coconut cream?
Coconut cream is thicker and has a higher fat content than coconut milk, making it ideal for producing rich, crispy latik.
Can I freeze suman?
Yes, cooked suman can be frozen for up to 1 month. Thaw in the refrigerator overnight and reheat by steaming.
How do I know if the suman is fully cooked?
The suman should be soft, sticky, and translucent when unwrapped. If it's still opaque or hard in the center, steam for a bit longer.
MORE TO KNOW
The key to perfect Suman Malagkit is the texture of the glutinous rice and the rich flavor of the latik. Soaking the rice is crucial for even cooking and a tender, chewy consistency. When making latik, patience is key; allow the coconut cream to simmer slowly until the oil separates and the curds turn a beautiful golden brown. This process concentrates the coconut flavor and creates the signature crispy topping. Don't discard the coconut oil; it's delicious drizzled over the suman.
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