Suman Pinipig Recipe (with Latik)

Suman pinipig is made with pinipig (flattened young glutinous rice), along with coconut milk and sugar.

Latik (or browned coconut curds) is added as you wrap it in banana leaves, so each piece has more coconut flavor.

This Filipino kakanin is soft, chewy, and simple to make.

Ingredients You'll Need

Notes and Substitutions

• Coconut cream: This is thicker than coconut milk and has more fat. It is used to make latik, the browned coconut curds added to the suman.
• Coconut milk: This is thinner than coconut cream. Fresh is best, but canned works well too.
• Pinipig: Young glutinous rice that has been flattened. It can be white or green. Use the green kind if you want more color. Check and remove any husks or hard bits.
• Pandan extract: I used the clear kind for flavor. Use the green one if you want more color.

How to Make Suman Pinipig (Step-by-Step)

Step 1: Make the latik

In a pan over medium heat, cook 1 can coconut cream until the oil separates and the solids turn golden brown.

Stir from time to time so it cooks evenly and does not burn.

Strain the latik and set the curds and oil aside. For more details, see my latik guide.

Step 2: Prepare the banana leaves

Wipe the banana leaves clean, then pass them over a flame for a few seconds to soften.

Cut into squares, about 8x8 inches. You will need about 16 pieces, depending on how big you make them.

Step 3: Lightly toast the pinipig

In a dry wok or wide pan over low heat, toast 3 cups raw pinipig just until it smells good.

Stir often and do not let it brown too much.

Step 4: Cook the mixture

Add the rest of the ingredients to the pan:

• 2 cans coconut milk (about 3½ cups)
• ¾ cup sugar
• a pinch of salt
• 1 teaspoon pandan extract

Cook over medium-low heat, stirring often, for about 15 minutes.

The mixture should be thick, sticky, and hold its shape when scooped.

Taste and add more sugar if you like it sweeter. Let it cool slightly so it's easier to handle.

Step 5: Wrap the suman

Place about 2-3 tablespoons of the mixture in the center of a banana leaf and shape into a log.

Add some latik on top.

Use the banana leaf to shape the filling into a small log, then roll to cover.

Fold both ends under to seal. Repeat with the rest.

Step 6: Steam

Arrange the wrapped suman in a steamer and steam over medium heat for about 20 minutes, until set.

Step 7: Cool and serve

Let them cool slightly before unwrapping.

Serve your suman pinipig warm or at room temperature. Add more latik, if you like. Enjoy!

Cooking Tips

• Wipe and soften the banana leaves first so they are easier to fold.
• Toast the pinipig lightly for better flavor.
• Cook the mixture until thick and scoopable before wrapping.
• Add more sugar if you want it sweeter.

How to Store & Reheat

• At room temperature: Keep for the day, if it is not too warm.
• In the fridge: Store in an airtight container for up to 3 days.
• To reheat: Steam or microwave until warm.

Recipe FAQs

More Pinipig Recipes to Try

• Bibingkang pinipig: Rice cake made with pinipig, topped with latik sauce.
• Pinipig polvoron: Crumbly milk candy with pinipig.
• Halo-halo: Shaved ice dessert with pinipig on top.
• Saba con yelo: Dessert with sweetened saba, milk, and shaved ice.
• Mais con yelo: Dessert with corn, milk, and shaved ice.