Suman Malagkit (Sticky Rice Wrapped in Banana Leaves)

Sticky rice with coconut milk wrapped in banana leaves.

Course Breakfast, Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 138kcal

Cost $6-$8

Wipe the banana leaves clean, then pass them quickly over a low flame to soften. Remove the thick center rib and cut into pieces, saving a few strips for tying.
Rinse the glutinous rice until the water is mostly clear. Drain well.
Combine the coconut milk, water, sugar, and salt in a wide pan. Stir and bring to a boil.
Add the rice, lower the heat, and cover. Cook for about 15 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from the heat and cool slightly.
Place about ¼ cup of the rice mixture on a banana leaf and shape it into a short log. Fold the leaf over the rice, roll loosely, and fold both ends underneath. Tie two pieces together with a strip of banana leaf.
Place the wrapped suman in a pot and cover with water. Bring to a boil, then lower the heat and cook gently for about 30 minutes, until the rice is tender. Keep the suman under the water and add more boiling water as needed.
Let cool slightly before unwrapping. Serve with sugar or latik.

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.

Tips

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.

Storage