Suman is a Filipino snack or merienda made of glutinous rice and coconut milk wrapped in banana leaves and steamed to perfection. We eat it for breakfast, lunch, and dinner. 😃 We love making rice desserts, and we can’t get enough of it.
I grew up eating Suman Malagkit because my grandmother (Lola) often make this popular suman at home. We usually dipped it in sugar or ate it as it is.
What if you don’t have banana leaves? No worries.
When you’re living abroad, accessing banana leaves is so difficult. If we want to make suman or other kakanin that needs banana leaves, we usually buy them frozen, so once they thawed, I wash them thoroughly, dry them, and cut them into rectangular shapes of equal sizes.
But because we cannot go outside (Coronavirus) and drive to the Asian store and buy banana leaves, I decided today to steam my suman in my llanera form, and to my surprise, it came out fine. 😃 I’m just missing the distinct smokey banana leaves flavor but still have delicious suman, and my cravings are satisfied. 🤗
But if you get banana leaves, follow the procedure for making the sticky rice and wrap your suman with banana leaves. To make them pliable, remember to heat the leaves over an open flame but be careful not to burn them.
To learn how to make this Llanera Suman Malagkit, check out our video tutorial here.
To make Llanera Suman Malagkit, you will need:
- glutinous rice
- coconut milk
- granulated sugar
- coconut oil for brushing llanera
How to make Llanera Suman Malagkit
Other delicious Filipino recipes
Filipino recipes are simple but so delicious, so give it a try!
If you crave this delicacy, don’t slave yourself in the kitchen. You will appreciate how easy it is to make. 😊
For 3 llaneras of Suman malagkit, you will need:
- 250 ml of coconut milk
- 100 grams granulated white sugar
- 1/2 tsp salt
- 288 grams glutinous rice, washed
- coconut oil, for brushing the llaneras
- 3 llaneras
- Grease llaneras with coconut oil.
- In a bowl, soak glutinous rice in water for 1 hour. Make sure all of the rice is fully submerged. Drain and set aside.
- In a bowl, combine sugar and salt. Add the half of sugar-and-salt mixture to coconut milk. Stir to combine.
- In a pot or pan, add drained glutinous rice and coconut milk mixture. Bring to a boil, lower heat to a simmer, and then add the rest of the sugar-and-salt mixture. Stir often to prevent your rice from burning at the bottom. Half cook the rice and until it has absorbed almost all of the liquid, about 15 minutes.
- Remove the pot from the heat and transfer the suman malagkit to your prepared llaneras. Cover them with aluminum foil.
- Place your llaneras in a steamer and steam for 1 to 1 1/2 hour to allow the rice to cook thoroughly. Remove from steamer and allow to cool.
- Drizzle with latik or coconut caramel sauce and enjoy with ripe mango, coffee, or chocolate.