Suman malagkit is a well-loved Filipino sweet rice cake with a chewy texture, topped with latik sauce. It's easy to make at home with just a few steps and basic pantry staples.
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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, then wrapped in banana leaves. It's usually enjoyed plain or with a sprinkle of sugar, and sometimes 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 or carton coconut milk works just fine. Go with full-fat for the best flavor and texture.
How to make this recipe
Step 1: Prepare the banana leaves
Wipe or rinse the banana leaves clean, then briefly pass them over an open flame to soften them so they don't tear. Cut out the thick center rib and slice the leaves into rectangles about 8 × 10 inches-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 clean, then drain well and set aside.
Step 3: Prepare the coconut mixture
In a wide pan with high sides, combine 1 (13.5 oz) can coconut milk, 1 cup of water, ½ sugar, and 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 to the boiling coconut mixture, then give it a good mix. Lower the heat to medium-low, then cover.
Allow the rice to partially cook for about 15 minutes, or until most of the liquid is absorbed. Mix it every now and then to make sure the bottom doesn't burn. Once done, remove from heat and it cool slightly before wrapping.
Step 5: Wrap the suman
Lay a banana leaf flat on your work surface. Scoop about ¼ cup of the rice mixture onto the lower center and shape it into a short log, about 5 inches long.
Fold the bottom of the leaf up over the rice, then roll it up snugly (not too tight). Fold the sides underneath to keep everything in place.
Pair two wrapped suman together with the folded sides facing each other, then tie them with banana leaf strips to secure.
Step 6: Boil the suman
Arrange the suman in a pot and add enough water to fully submerge them. Bring to a boil, then lower the heat so the water keeps bubbling gently (not too hard) and cook for about 30 minutes.
To check if they're done, remove one piece-the rice should be tender, sticky, and fully cooked through.
TIP: Keep the suman fully submerged while cooking. If needed, weigh them down with a heat-proof plate or pot lid. Add more boiling water if the level drops.
Let the suman cool slightly before unwrapping.
Serve your suman malagkit with a sprinkle of sugar or drizzle with latik (coconut caramel sauce).
Recipe FAQs
No, glutinous rice is essential for the sticky, chewy texture that defines Suman Malagkit.
While banana leaves add a distinct flavor and aroma, you can use parchment paper or foil as alternatives.
Keep them in the refrigerator, wrapped in their leaves or in an airtight container, for up to a week. Reheat by steaming or microwaving.
Yes, you can freeze them for up to 3 months. Thaw and reheat by steaming or microwaving.
Filipino rice cakes to try
- Bibingka: A soft rice cake baked in banana leaves, usually topped with salted egg and cheese.
- Puto: Small steamed rice cakes that are lightly sweet and soft.
- Kutsinta: A chewy, jelly-like rice cake made with lye water , often 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.
- Palitaw: Soft rice cakes boiled, then coated in coconut, sugar, and peanuts or sesame seeds.
- Sumang kamoteng kahoy: Cassava suman with grated cassava and coconut milk, steamed in banana leaves.
- Suman sa lihiya: Glutinous rice madde with lye water, wrapped in banana leaves and served with latik sauce.
- Ube kalamay: A thick, chewy ube rice cake cooked with coconut milk and topped with latik.
- Ube suman sa latik: Sticky rice cakes with ube and topped with a sweet coconut syrup.
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📖 Recipe
Suman Malagkit
Equipment
- Wide skillet, sauté pan, or shallow pot
- Steamer
Ingredients
- 2½ cups glutinous rice see note
- 1 (13.5-oz) can coconut milk see note
- 1 cup water
- ½ cup sugar more to taste
- ½ teaspoon kosher salt (use half for table salt)
- Banana leaves (18 8x10-inch pieces) more for tying
Instructions
- Wipe or rinse the banana leaves clean, then briefly pass them over an open flame to soften. Remove the thick center rib and cut into 8 × 10-inch rectangles.
- Rinse the glutinous rice until clean, then drain well and set aside.
- In a sauté pan or shallow pot, combine the coconut milk, 1 cup water, sugar, and salt. Stir and bring to a boil.
- Add the drained rice to the boiling coconut mixture and stir. Lower the heat, then cover. Cook for about 15 minutes, or until most of the liquid is absorbed, stirring occasionally. Remove from the heat and let cool slightly before wrapping.
- Lay a banana leaf flat on a work surface. Scoop about ¼ cup of the mixture onto the lower center and shape it into a 5-inch log.
- Fold the bottom of the leaf over the rice, then roll it up snugly (not too tight). Fold the sides underneath to secure.
- Pair two suman together with the folded sides facing each other, then tie with banana leaf strips to secure.
- Arrange the suman in a pot and add enough water to fully cover them. Bring to a boil, then lower the heat and simmer gently for about 30 minutes.TIP: Keep the suman fully submerged while cooking. Weigh them down with a heat-proof plate or lid if needed, and add more boiling water if the level drops.To check if they're done, remove one piece-the rice should be tender, sticky, and cooked through.
- Let the suman cool slightly before unwrapping. Serve with a sprinkle of sugar or a drizzle of latik or coconut caramel sauce.
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.
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!