Suman Malagkit with Coconut Caramel Sauce

Suman Malagkit with Coconut Caramel Sauce steamed in banana leaves is the perfect snack or dessert. This Filipino sticky rice is soft, chewy, and made extra delicious with a rich and creamy sauce. It’s seriously addictive!

I saw this suman malagkit recipe on The Skinny Pot, and I knew I had to try it pronto. Her photos looked delectable; I couldn’t wait to sink my teeth into my very own batch of this classic Filipino treat.

Suman Malagkit with Coconut Caramel Sauce

But although I had all the ingredients in my pantry plus frozen banana leaves in my freezer, I was somewhat disappointed that mangoes are not in season because really, what better compliments fragrant suman than sweet, juicy slices of this fruit? Salted coconut caramel sauce, that’s what!

 

You guys, that rich, creamy golden sauce? Amah-zing! One dunk of my suman in that glorious liquid gold and mangoes were all forgotten.

The sticky rice cake is delicious, but the caramel is the star of the show in my opinion. It’s seriously so good, you’d want it on EVERYTHING.

Plus, it’s super easy to make with only three ingredients! You can make it ahead of time or double the recipe and keep in the refrigerator for anytime cravings.

What is suman malagkit

Suman Malagkit is a Filipino delicacy made from glutinous rice cooked in sweetened coconut milk and a pinch of salt until half-done. The mixture is wrapped in banana leaves and then boiled or steamed until soft and chewy.

The sticky rice cake is usually served with brown sugar, latik, caramel sauce, or a side of juicy mangoes. It’s a filling snack or dessert and delicious with a cup of hot chocolate, coffee, or tea.

Ingredient notes

  • Glutinous rice– locally called “malagkit” in the Philippines. It is also known as sweet rice or sticky rice.  It has a white grain that turns shiny, translucent, and sticky when cooked.
  • Granulated sugar– used to sweeten the sticky rice.
  • Salt– balances the sweetness
  • Coconut milk – while freshly-pressed coconut milk delivers the best flavor, canned coconut milk provides a convenient alternative. You can also try the powder form and reconstitute it according to package directions.
  • Brown sugar– gives the sauce a richer caramel flavor and amber color.

Cooking Tips

  • Soak the glutinous rice in water for an hour to cook evenly and quicker.
  • Briefly pass the banana leaves over low fire to soften and become more pliable. If using frozen banana leaves, do not run them over flames. Gently wash them in warm water until softened.
  • You can add knotted pandan leaf when cooking the rice for fragrance and flavor.
  • Use a pot that the suman will fit in snugly, and weigh the suman down with a plate to keep from floating while they boil.

 

How to cook in the steamer

  1. Arrange the banana-wrapped rice mixture with folded side down on the steamer basket. You can skip tying the ends of the suman if you are steaming them.
  2. Steam at medium heat for about 40 to 60 minutes or until the sticky rice is soft, chewy, and fully cooked.
  3. Remove from the steamer and carefully unwrap to enjoy.

Serving suggestions

Suman malagkit is usually served with brown sugar, latik, caramel sauce, or a side of juicy mangoes. It’s a filling snack or dessert and delicious with a cup of hot chocolate, coffee, or tea.

Storing leftovers

  • Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • To reheat, steam for about 3 to 5 minutes or warm in the microwave.

Suman Malagkit with Coconut Caramel Sauce

Suman Malagkit with Coconut Caramel Sauce steamed in banana leaves makes the perfect snack or dessert. With deliciously sweet and sticky rice cake drizzled with rich and creamy sauce, this Filipino delicacy is seriously addictive.

Ingredients

  • 1 can (13.5 ounces) coconut milk
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 cups glutinous rice

For the Coconut Caramel Sauce

  • 1 can (13.5 ounces) coconut milk
  • 1 cup brown sugar
  • 1/2 teaspoon salt

Equipment

  • banana leaves
  • pot just large enough to fit suman and enough water to cover for boiling

Equipment

  • banana leaves
  • Steamer or pot

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.

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