Suman Rice Cakes with Coconut Caramel Sauce
- What is Suman Malagkit
- Ingredient Notes
- Cooking Tips
- How to Cook in the Steamer
- Serving Suggestions
- Common Questions
You ever wake up on a rainy day, dreaming about warm, sticky rice treats? Because honestly, suman with coconut caramel is that kind of food. You just want something cozy and sweet (especially when the cravings hit hard and the snacks shelf is just empty). If you’ve ever stood in your kitchen, wondering how hard could Suman Malagkit really be, let me walk you through it. I’ve made this at least a hundred times—okay, that’s an exaggeration, but enough for my family to outright demand it at every Filipino gathering.
What is Suman Malagkit
Suman Malagkit is basically a Filipino rice cake made from sticky rice and coconut milk, all snugly wrapped up in banana leaves. Trust me, there’s something so special about the smell of banana leaves steaming away in your house—kind of reminds me of every summer festival back home.
It’s such a classic. Simple, but decadent at the same time. The sticky rice has this amazing chewy bite, and when you pour over that thick coconut caramel sauce—oh man, it’s seriously next-level good. People will tell you a thousand family legends about their own secret suman variations, but the one constant is always the love (and the coconut).
I’ve found that Suman Malagkit is magic at breakfast, for dessert, or honestly as a midnight snack when your willpower is at its worst. It’s forgiving, too—you don’t need to stress about perfect skills or tools. Just the right ingredients, a little patience, and some hungry folks to share with.
“I tried this recipe because my friend wouldn’t stop talking about suman rice cakes with coconut caramel sauce. Total game-changer! Simple enough for beginners and unbelievably delicious.” —Liza B.
Ingredient Notes
Ok, first up: sticky rice. Make sure you get glutinous rice (not regular long-grain). That’s the whole point—sticky, chewy, dreamy texture. Coconut milk—try for the full-fat can if you can find it. The richness makes all the difference.
Banana leaves, yeah, they sound fancy, but you’ll find them in the freezer section at most Asian groceries. Grab some sugar (brown sugar works best for the caramel sauce), and a tiny pinch of salt to balance all the sweetness. Pro tip: Don’t skip the salt.
If you can only grab shredded coconut for topping, go for it. Adds a nice chew on top. And, honestly, if you can’t find banana leaves? Foil is not traditional, but it’ll get you there in a pinch (though the taste will be missing that banana leaf vibe).
Don’t overthink it. These are humble ingredients, but paired up—wowza, you get five-star results.
Cooking Tips
Full disclosure: I have burned my first few batches. Steam is sneaky, and suman is patient, but not endless. You want to soak your rice for at least 2 hours (overnight if you remember). That’s gonna help the grains cook evenly and absorb all that coconut goodness.
Gentle heat is the way. If the pot is raging, your rice cakes might get kinda hard on the edges while the inside is still uncooked. Low and slow wins. And the wrapping? Don’t try to get it perfect—nobody’s judging your banana-leaf origami. Rough edges give a homemade touch.
Big mistake: don’t pack too much rice in one leaf. That rice expands like crazy, and you don’t want blowouts. A heaping couple spoonfuls is enough for one wrap, maybe three if you’re going for minis.
Watch the caramel. When you make the coconut caramel sauce, keep your eye on that pot. It bubbles up real quick, and scorched coconut is just heartbreak.
How to Cook in the Steamer
All right, let’s get into the fun part. Put some water into your steamer—enough so it won’t dry out, but not too much. You don’t want to drown those beauties. Place your little suman packages (fold-side down) in a single layer. Don’t stack them like crazy, or the steam won’t play nice.
Cover tightly, set the heat to medium-low, and let the magic happen. It usually takes about 45 minutes to an hour, depending on how fat you made your rice logs. If you peek and see dry outsides, you can brush a little extra coconut milk on top during the last 10 minutes. Your whole kitchen will smell so tropical, so you might get some visitors lurking around.
Patience is harder than it sounds. Let the suman cool just a bit before unwrapping—burned fingertips are no fun. The banana leaf will keep things moist (kind of like a gentle steamer hug), and it turns a bit shiny when it’s ready to serve.
Serving Suggestions
Wanna know the best ways to enjoy Suman Malagkit? Here you go:
- Drizzle (okay, flood) the warm coconut caramel sauce right before serving. It sinks in beautifully.
- Sprinkle some toasted shredded coconut or a dash of sesame seeds for crunch. Try it!
- Pair it with strong black coffee for breakfast or hot chocolate if you’ve got kids at the table.
- Bring to parties wrapped up in parchment for a ready-to-go Filipino treat.
No rules here, honestly. Suman isn’t fussy; it just wants to be loved and shared.
Common Questions
Q: Do I really need banana leaves? A: They make it authentic and add aroma, but if you can’t find them, parchment or foil will do. Just promise me you’ll try banana leaves when you can.
Q: What if my rice is still hard after steaming? A: Probably needed more soak time or a bit longer steaming. Wrap them back up, add water underneath, and give it another 15 minutes.
Q: Is suman with coconut caramel sauce super sweet? A: It’s sweet, yeah, but not cloying. You can always adjust the sugar in the caramel. I like mine somewhere between breakfast and dessert level sweet.
Q: How do you keep leftovers soft? A: Wrap them in cling film and pop in the fridge. Microwave with a damp paper towel to perk them back up. Warm suman is always best.
Q: Can I freeze suman rice cakes with coconut caramel sauce? A: Absolutely. Skip the sauce until you thaw, though. Warm up and then spoon on fresh caramel. Tastes just like it was made today.
Suman Malagkit
Ingredients
Main ingredients
- 2 cups glutinous rice (sticky rice) Make sure to use glutinous rice for the best texture.
- 1 can coconut milk Full-fat coconut milk is recommended for richness.
- 3 pieces banana leaves Available in the freezer section of Asian grocery stores.
- 1 cup brown sugar Best for the coconut caramel sauce.
- 1 pinch salt Balances the sweetness.
- 1/2 cup shredded coconut Optional topping for added texture.
Instructions
Preparation
- Soak the glutinous rice in water for at least 2 hours or overnight.
- Prepare banana leaves by cutting them into rectangles suitable for wrapping.
Cooking
- Place soaked rice in a mixing bowl and add coconut milk and a pinch of salt. Mix well.
- Scoop a heaping spoonful of the mixture onto a banana leaf and wrap it tightly.
- Arrange wrapped suman in a steamer, ensuring they are not stacked.
- Steam for about 45 minutes to an hour over medium-low heat.
- Check the suman; if the tops look dry, brush with a little coconut milk.
- Allow the suman to cool slightly before unwrapping.
Serving
- Serve warm with a generous drizzle of coconut caramel sauce.
- Top with toasted shredded coconut or sesame seeds for added crunch.
