Suman Malagkit (Filipino Gooey Caramel Rice Cakes)
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5.0
3 reviews
Excellent
Suman Malagkit (Filipino Gooey Caramel Rice Cakes)
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Suman Malagkit originates in the Philippines. This classic street food dessert, sometimes called budbud, features sweet banana leaf steamed glutinous rice, flecked with vanilla beans. Steamed to perfection, the suman then gets drizzled with luscious coconut milk caramel sauce that crowns the dessert.
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Ingredients
- 2 cups glutinous rice
- ½ cup water
- 13.5 ounces coconut milk full fat
- 1 cup sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt
- ½ teaspoon vanilla extract or vanilla powder
- 12 banana leaves 12 X 8-inch sections
For The Caramel Sauce:
- ⅔ cups coconut milk
- 1 cup palm sugar coconut sugar, or brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt
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Instructions
- Rinse the glutinous rice in a fine wire mesh strainer for a few minutes under cold running water until the water runs clear. Place the rice into a container and cover with water, soaking it for 8 hours or overnight under refrigeration. Drain the soaked rice in a wire mesh strainer.
- In a pot over medium heat, bring the water, coconut milk, sugar, grated fresh ginger, salt, and vanilla powder or vanilla extract to a boil.
- Add the soaked, drained rice and mix well. Place a lid on the pot and lower the heat to a very low simmer, letting the rice cook for 25 minutes. It’s okay if the rice isn’t 100% tender, as it will continue to cook in the banana leaves later on.
- Cut banana leaves into rectangles, ensuring they are large enough to wrap the rice mixture. Spread a portion of the rice mixture onto the center of a banana leaf. Fold the sides of the banana leaf over the rice mixture, then fold the top and bottom to create a rectangular parcel. Secure the edges with toothpicks or kitchen twine.
- In a steamer or a pot fitted with a steamer basket, steam the wrapped suman for about 40-45 minutes or until the rice is fully cooked and has a sticky, but compressed consistency.
- While the suman cooks, in a saucepan over medium heat, stir together coconut milk, palm sugar, vanilla extract, and salt for the caramel sauce. Simmer over medium heat until the sugar dissolves, and the mixture thickens slightly.
- Once cooked, allow the suman to cool slightly before serving. Unwrap the gooey rice cakes, and drizzle the prepared caramel sauce over the suman before serving.
Equipments used:
Notes
- 🌾 Perfect Soak: Thoroughly soak rice for 8 hours or overnight for the desired stickiness in Suman Malagkit.
- 🌾
- Perfect Soak:
- 🌫️ Art of Steaming: Wrap rice tightly for chewier suman. Ensure the water in the steamer doesn't touch the parcels, steam gently for optimal results.
- 🌫️
- Art of Steaming:
- 🍃 Steamer Selection: Choose a bamboo steamer for ideal moisture balance. Alternatively, use a kitchen towel to prevent condensation with metal or glass lids.
- 🍃
- Steamer Selection:
- 🍯 Caramel Care: Pay attention to the caramel sauce. Simmer water, coconut milk, palm sugar, vanilla extract, and salt over medium heat until slightly thickened. Avoid high heat to prevent bitterness.
- 🍯
- Caramel Care:
Nutrition Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
27g
(9%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Sodium
163mg
(7%)
Potassium
61mg
(2%)
Fiber
0.4g
(2%)
Sugar
13g
(26%)
Vitamin C
0.2mg
(0%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 163mg | 7% |
| Potassium | 61mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 13g | 26% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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