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Suman Malagkit with Coconut Caramel Sauce
4.6 from 96 votes

Suman Malagkit with Coconut Caramel Sauce

Suman Malagkit is a Filipino rice cake made from glutinous rice cooked in coconut milk, sugar, and salt, wrapped in banana leaves and boiled until tender. It’s served with a rich coconut caramel sauce made by simmering coconut milk, brown sugar, and salt to create a creamy sweet topping that complements the sticky, slightly sweet rice cakes.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Soak
1 hr
Total Time
2 hrs 40 mins
Servings: 24 servings
Calories: 215 kcal
Course: Snacks
Cuisine: Filipino

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

    Cup of Yum
  1. In a bowl, place rice and enough cold water to cover. Soak for about 1 hour and then drain well.
  2. 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.
  3. In a pot, combine coconut milk, sugar, and salt. Stir until sugar and salt are dissolved. Add rice and stir to disperse.
  4. Cover and cook rice over medium-low heat until liquid is absorbed.
  5. 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.
  6. 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. 
  7. 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. 
  8. To serve, peel leaves and drizzle suman with coconut caramel sauce.
For the Coconut Caramel Sauce
  1. In a saucepan over medium heat, combine coconut milk, brown sugar, and salt and whisk together until sugar and salt are dissolved.
  2. 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

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%)

Nutrition Facts

Serving: 24 servings

Amount Per Serving

Calories 215

% 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.