Suman malagkit steamed in banana leaves with coconut caramel sauce is the perfect appetizer or dessert. This Philippine sticky rice is soft, chewy and delicious with a rich creamy sauce. This is seriously addicting!
I saw this suman malagkit recipe on The Skinny Pot and knew I had to try it ASAP. Her photographs looked amazing; I was itching to sink my teeth into my own batch of this classic Filipino delicacy.
But while I had all the ingredients in my pantry plus frozen banana leaves in the freezer, I was somewhat disappointed that the mango was out of season, because really, what better way to complement a flavorful suman than sweet, juicy slices of this fruit? Salted coconut caramel sauce, that’s it!
Guys, that rich creamy golden sauce? Amazing! One dab of my suman in this gorgeous liquid gold and mango was forgotten.
The glutinous rice cake is delicious, but the caramel is the star of the show in my opinion. Seriously, it’s so good you wish it was on EVERYTHING.
Plus, it’s super easy to make with just three ingredients! You can make it ahead of time or double the recipe and keep it in the fridge at any time.
What is Suman Malagkit
Suman Malagkit is a Filipino delicacy made with glutinous rice cooked in sweetened coconut milk and a pinch of salt until half cooked. The mixture is wrapped in banana leaves and then boiled or steamed until soft and chewy.
Sticky rice cake is usually served with brown sugar, latik, caramel sauce, or juicy mango garnish. This is a hearty snack or dessert that goes great with a cup of hot chocolate, coffee or tea.
Notes on Ingredients
Sticky rice is the local name for “malakkit” in the Philippines. It is also known as sweet rice or sticky rice. It has a white grain that becomes shiny, translucent and sticky when cooked.
Sugar is used to sweeten glutinous rice.
Salt balances the sweetness.
Freshly squeezed coconut milk tastes better, and canned coconut milk is a convenient alternative. You can also try the powder form and reconstitute according to package directions.
Brown sugar –
gives the sauce a richer caramel flavor and amber color.
Soak glutinous rice in water for an hour to cook it faster and more evenly.
Briefly skip the banana leaves over low heat to make them more flexible. If you are using frozen banana leaves, do not put them on fire. Rinse them gently in warm water until they are soft.
You can add knotted pandan leaves when cooking rice for flavor and aroma.
Use a pot that will fit the suman comfortably, and press the suman down with a plate to keep it from floating up while cooking.
Place the banana-wrapped rice mixture, folded side down, on the steamer basket. You may not need to tie the ends of the suman if you are steaming them.