Suman malagkit is a sticky rice cake made with glutinous rice and coconut milk, then wrapped in banana leaves and boiled until tender. It's usually served plain, with a sprinkle of sugar, or drizzled with latik.
This simple version is easy to make at home and uses just a few basic ingredients.
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What is Suman Malagkit?
Suman malagkit, also called budbud, is a traditional Filipino rice cake (kakanin) made with glutinous rice, coconut milk, and sugar.
It's wrapped in banana leaves and usually enjoyed plain or with a sprinkle of sugar. It's especially good with latik, a coconut topping made from cooked coconut milk and panutsa.
A similar version called suman sa ibus (or ibos) is wrapped in buri or palm leaves instead of banana leaves.
Ingredients You'll Need
Notes and Substitutions
- Glutinous rice: Also called sweet rice or malagkit. This is what gives suman its chewy, sticky texture once cooked.
- Coconut milk: Fresh coconut milk is great if you have it, but canned coconut milk works just fine. Go with full-fat for the best flavor and texture.
How to Make Suman Malagkit (Step-by-Step)
Step 1: Prepare the banana leaves
Wipe the banana leaves clean. Pass them quickly over a flame to soften them so they don't tear.
Remove the thick center rib and cut the leaves into 8 × 10-inch pieces. You'll need about 18 pieces, plus a few extra strips for tying.
Step 2: Rinse the rice
Rinse 2½ cups glutinous rice under running water until the water looks mostly clear. Drain well.
Step 3: Cook the coconut mixture
In a wide pan, combine:
- 1 (13.5 oz) can coconut milk
- 1 cup of water
- ½ sugar
- ½ teaspoon kosher salt (use half for finer salt)
Mix together and bring it to a boil.
Step 4: Partially cook the rice
Add the drained rice and stir. Lower the heat and cover.
Cook for about 15 minutes until most of the liquid is absorbed.
Mix it every now and then to make sure the bottom doesn't burn. Remove from the heat and let it cool slightly.
Step 5: Wrap the suman
Lay a banana leaf flat. Put about ¼ cup of the rice mixture near the bottom center and shape it into a short log, about 5 inches long.
Fold the bottom of the leaf over the rice and roll it up (not too tight). Fold the sides under to seal.
Place two wrapped pieces together with the folded sides facing each other and tie with banana leaf strips.
Step 6: Cook the suman
Place the wrapped suman in a pot. Add enough water to cover them.
Bring to a boil, then lower the heat so the water bubbles gently. Cook for about 30 minutes, until the rice is tender.
To check if they're done, remove one piece - the rice should be tender, sticky, and fully cooked through.
TIP: Keep the suman fully covered with water while cooking. If they float, place a heatproof plate or lid on top to keep them submerged. Add more boiling water if needed.
Let the suman malagkit cool for a bit before you unwrap them so the rice firms up and holds its shape.
You can serve your suman malagkit with a sprinkle of sugar or drizzle with latik (coconut caramel sauce).
Tips for Making Suman Malagkit
- Soften the banana leaves first. Pass them quickly over a flame so they don't tear when you fold them.
- Do not fully cook the rice at first. It should only be partially cooked before wrapping since it will finish cooking when boiled.
- Wrap snugly, but not too tight. This helps the rice cook evenly.
- Keep the suman under the water while boiling. If they float, place a heatproof plate or lid on top to keep them submerged.
- Let them cool for a bit before you unwrap them. This helps the rice firm up so the suman hold their shape.
How to Store Suman Malagkit
- Room temperature: If you plan to eat them the same day, keep the suman wrapped and at room temperature.
- Refrigerator: Store leftover suman in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze suman for up to 1 month. Wrap them well and store in a freezer-safe bag or container.
- To reheat: Steam for a few minutes or microwave until warm and soft.
Recipe FAQs
No. Glutinous rice (malagkit) is needed for the sticky texture. Regular rice will not give the same result.
You can use parchment paper or foil to wrap the rice. Banana leaves add aroma, but the suman will still cook without them.
This can happen if the rice wasn't cooked long enough or if you unwrapped the suman too soon.
More Filipino Kakanin to Try
- Bibingka: A soft rice cake baked in banana leaves, topped with salted egg and cheese.
- Puto: Soft and fluffy steamed rice cakes.
- Kutsinta: A chewy, jelly-like rice cake with lye water , topped with grated coconut.
- Sapin-sapin: A layered sticky rice cake, typically with ube and jackfruit.
- Bibingkang malagkit: A sticky rice cake baked in coconut milk and topped with latik sauce.
- Biko: A sticky rice cake cooked in coconut milk and brown sugar, then topped with latik.
- Suman sa lihiya: Glutinous rice made with lye water, wrapped in banana leaves and served with latik sauce.
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📖 Recipe
Suman Malagkit (Sticky Rice Wrapped in Banana Leaves)
Equipment
- Wide pan or skillet
- Large pot
Ingredients
- 2½ cups glutinous rice (malagkit)
- 1 (13.5-oz) can coconut milk
- 1 cup water
- ½ cup sugar more to taste
- ½ teaspoon kosher salt (or ¼ teaspoon table salt)
- Banana leaves cut into 8×10-inch pieces
- Banana leaf strips or kitchen twine for tying
Optional for serving:
- Latik (coconut caramel)
- Sugar
Instructions
Prepare the banana leaves
- Wipe the banana leaves clean. Pass them briefly over a flame to soften them so they don't tear.Remove the thick center rib and cut into 8 × 10-inch pieces.
Rinse the rice
- Rinse 2½ cups glutinous rice under running water until the water looks mostly clear. Drain well.
Cook the coconut mixture
- In a wide pan, combine coconut milk, water, sugar, and salt. Bring to a boil.
Partially cook the rice
- Add the drained rice and stir. Lower the heat, cover, and cook for about 15 minutes, stirring now and then, until most of the liquid is absorbed. Let cool slightly.
Wrap the suman
- Place about ¼ cup of the rice mixture near the bottom center of a banana leaf and shape it into a short log.Fold the bottom of the leaf over the rice and roll it up.Fold the sides under to seal.Pair two pieces together and tie with banana leaf strips.
Boil the suman
- Place the wrapped suman in a pot and add enough water to fully cover them. Bring to a boil, then lower the heat so the water bubbles gently.Cook for about 30 minutes, until the rice is tender.
- Keep the suman fully submerged while cooking. Add more boiling water if needed.
Cool and serve
- Let the suman cool for a bit before you unwrap them. Serve with sugar or latik.
Notes
- Glutinous rice: Also called sweet rice or malagkit. This is what makes the suman chewy and sticky.
- Coconut milk: Fresh is great, but canned or carton coconut milk works too. Use full-fat for the best flavor.
- Soften the banana leaves first. Pass them briefly over a flame so they don't tear when folding.
- Do not fully cook the rice at first. It will finish cooking after wrapping and boiling.
- Wrap snugly, but not too tight. This helps the rice cook evenly.
- Keep the suman submerged while boiling. Use a heatproof plate if they float.
- Let them cool slightly before unwrapping. This helps the rice firm up.
- Room temperature: Keep wrapped and eat the same day.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month.
- Reheat: Steam or microwave until warm and soft.
Giselle says
I love how it turned out, soo soft i cant stop eating!!
Nora Reyes says
That's great! Thank you so much, Giselle!