Suman Malagkit with Coconut Caramel Sauce
User Reviews
4.6
Suman Malagkit with Coconut Caramel Sauce
Description
The process starts by soaking the glutinous rice, then cooking it gently with coconut milk, sugar, and salt until mostly absorbed. The rice is then portioned and wrapped tightly in softened banana leaves formed into logs. These are submerged in boiling water, covered, and cooked until the rice inside fully cooks and firms up.
The accompanying coconut caramel sauce is thickened by reducing coconut milk with brown sugar and salt to a luscious, sweet finish that balances the subtle saltiness of the suman. The banana leaf imparts a subtle earthy aroma to the rice cake while keeping it moist and tender through steaming.
Suman Malagkit is traditionally eaten as a snack or dessert, often accompanied by the coconut caramel sauce for dipping or drizzling, adding a deeper sweetness and richness that complements the chewy rice. The recipe reflects traditional Filipino techniques and ingredients.
Preparation notes include soaking rice for even cooking and briefly softening banana leaves over heat to prevent tearing during wrapping. Using a pot small enough to fit the suman snugly and weighing them down during boiling prevents floating and ensures even cooking.
Ingredients
- 1 can coconut milk 13.5 ounces
- 1 cup sugar
- 1 teaspoon salt
- 3 cups glutinous rice
For the Coconut Caramel Sauce
- 1 can coconut milk 13.5 ounces
- 1 cup brown sugar
- ½ teaspoon salt
Equipment
- banana leaves
- water enough to cover for boiling suman in a pot just large enough
Instructions
- In a bowl, place rice and enough cold water to cover. Soak for about 1 hour and then drain well.
- Meanwhile prepare banana leaves by trimming stiff ends. Cut into 10 x 10 inch squares. If leaves feel stiff, briefly pass over gas flames for about 10 to 20 seconds until pliable.
- In a pot, combine coconut milk, sugar, and salt. Stir until sugar and salt are dissolved. Add rice and stir to disperse.
- Cover and cook rice over medium-low heat until liquid is absorbed.
- Remove from heat and allow to slightly cool. Place about 2 to 3 heaping tablespoonfuls on a banana leaf and shape into logs, leaving about 1 inch on sides. Roll banana leaves tightly around the rice to form a log and fold both edges to seal.
- In a pot, arrange suman with folded side down and add enough water to cover at about 1-inch. Place a layer of banana leaves over suman and a plate on top to weigh them down. Cover pot with lid.
- Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully cooked. With tongs, remove suman from water and allow to cool.
- To serve, peel leaves and drizzle suman with coconut caramel sauce.
For the Coconut Caramel Sauce
- In a saucepan over medium heat, combine coconut milk, brown sugar, and salt and whisk together until sugar and salt are dissolved.
- Bring mixture to a boil. Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is reduced and thickened.
Notes
- Soak the glutinous rice for about one hour to promote even and faster cooking.
- Pass banana leaves over low fire briefly to soften and increase pliability; avoid this step if using frozen banana leaves.
- Add knotted pandan leaves when cooking the rice to impart aromatic flavor if desired.
- Use a pot that fits the wrapped suman snugly and weigh them down with a plate to prevent floating during boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 6g | 30% |
| Sodium | 153mg | 6% |
| Potassium | 100mg | 2% |
| Sugar | 17g | 34% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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