Suman Malagkit (Sticky Rice Wrapped in Banana Leaves)
Sticky rice with coconut milk wrapped in banana leaves.
Servings 18
Calories 138kcal
Cost $6-$8
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.
Nutrition
Calories: 138kcal | Carbohydrates: 32g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 67mg | Potassium: 20mg | Fiber: 1g | Sugar: 11g | Vitamin C: 0.001mg | Calcium: 3mg | Iron: 0.4mg