Irresistible Suman Recipe You’ll Regret Not Trying

🌿 Suman Recipe: How to Make Filipino Sticky Rice Wrapped in Banana Leaves

Looking for a reliable and authentic suman recipe that’s both easy to follow and packed with flavor? You’re in the right place. This beloved Filipino rice cake is made from glutinous rice cooked in creamy coconut milk, sweetened just enough, and lovingly wrapped in aromatic banana leaves before being steamed to perfection. 🍃

Suman Malagkit is a household staple across the Philippines. Whether served for breakfast, enjoyed as a midday snack, or offered as a dessert, it’s always welcome at the table. Its soft, chewy texture and subtly sweet flavor, infused with coconut and banana, make it truly special.

This guide will walk you through every step—no guesswork, no fuss. Just a straightforward way to make suman like it’s done in Filipino kitchens around the world.

🍚 What Is Suman Malagkit?

Suman Malagkit is a traditional Filipino sticky rice treat made with glutinous rice (also called malagkit), cooked in rich coconut milk, sugar, and a touch of salt. Once par-cooked, the mixture is wrapped in banana leaves and steamed until tender and sticky.

It’s naturally vegan, budget-friendly, and pairs perfectly with toppings like latik, caramel, or slices of fresh mango for a tropical twist.

🛒 Ingredients You’ll Need

• Glutinous rice – Also known as sticky or sweet rice
• Coconut milk – Use full-fat for the creamiest results
• Sugar – Adjust the quantity to taste
• Salt – A small pinch balances the sweetness
• Banana leaves – Fresh or frozen (thawed and softened before use)
• Optional: Pandan leaves or sliced ginger for aroma
• Substitution: Parchment paper can be used if banana leaves are unavailable

👩‍🍳 Step-by-Step Guide to the Perfect Suman Recipe

✅ 1. Soak the Glutinous Rice

Rinse 2 cups of glutinous rice under cold water until the water runs clear. Then soak it overnight, or for at least 6 hours. This helps the grains soften and cook evenly.

✅ 2. Prepare the Coconut Mixture

In a pot, combine 2 cans of coconut milk, ¾ to 1 cup sugar, and ¾ tsp salt. Toss in some ginger slices or a tied pandan leaf if using. Stir and bring to a simmer over medium heat until the sugar is dissolved.

✅ 3. Cook the Rice Halfway

Drain the rice and add it to the coconut mixture. Lower the heat and stir often for 20–25 minutes until thick and sticky—like soft porridge. Remove aromatics and let the mixture cool slightly.

✅ 4. Prepare the Banana Leaves

Warm thawed banana leaves over a low flame to make them pliable, then wipe them clean. Cut into 10×12-inch sheets.

✅ 5. Wrap the Suman

Scoop 2–3 tablespoons of the rice mixture onto each leaf. Shape into a 5-inch log, fold, roll, and secure with banana string or kitchen twine.

💡 Pro tip: Tightly wrapped suman = firm, chewy texture.

✅ 6. Steam the Suman

Place seam-side down in a steamer. Cook over medium heat for 45–60 minutes. Let cool slightly before unwrapping. The aroma alone is worth the wait!

🍴 How to Serve Suman

Try your suman:

• With coconut caramel or latik
• With fresh mango or banana slices
• With a cup of coffee, tea, or hot chocolate
• Topped with a drizzle of chocolate syrup (for fun!)

Perfect for merienda, parties, or family gatherings.

🧊 How to Store and Reheat

• Store in an airtight container
• Refrigerate for up to 5 days
• Freeze for up to 3 months
• To reheat, just microwave or steam until warm

Let it sit overnight for even better flavor—yes, it’s that kind of dish.

💬 Final Thoughts: Suman Recipe Made with Heart

I still remember the first time I made this Suman Recipe. I wasn’t sure if the banana leaves would hold or if the rice was “sticky enough.” But suman teaches patience—it’s slow, hands-on, and honest.

Now, it’s one of my go-to recipes when I need comfort or want to share a piece of my culture. It’s warm, satisfying, and a little nostalgic with every bite.

Try it once, and you’ll see—it’s more than a recipe. It’s a ritual. 💛

Frequently Asked Questions (FAQ)

1. Can I use regular rice instead of glutinous rice?
   Not really. Regular rice won’t get the same sticky texture. For suman, you really need glutinous or sweet rice—that’s what gives it the signature chew.
2. Where can I buy banana leaves?
   You can usually find banana leaves in the freezer section of Asian or Filipino grocery stores. If fresh ones aren’t available, frozen works just fine!
3. What can I use instead of banana leaves?
   No banana leaves? No problem. You can use parchment paper as a substitute. Just know it won’t have the same flavor or aroma, but the texture will still be good.
4. Do I need to soak the rice overnight?
   It’s highly recommended. Soaking softens the rice and helps it cook more evenly. If you’re in a rush, at least soak it for a few hours.
5. How do I know when the suman is fully cooked?
   After steaming for 45–60 minutes, the rice should feel firm and hold its shape when unwrapped. If it still feels grainy, give it another 10–15 minutes.

📣 Ready to Make This Suman Recipe?

Try this recipe and bring a taste of the Philippines to your kitchen today!
Have a question? Want to share your version? Leave a comment below—I’d love to hear how it turned out! 💬👇

Or save this guide for later by pinning, printing, or sharing it with friends who love sticky rice as much as you do!

Suman Recipe

Alisha

Make this classic Suman Malagkit at home with ease! This authentic Filipino sticky rice cake is cooked in rich coconut milk, sweetened to perfection, and wrapped in fragrant banana leaves. It’s naturally vegan, budget-friendly, and perfect for breakfast, merienda, or dessert.

Print Recipe Pin Recipe

Prep Time 8 hours hrs

Cook Time 1 hour hr

Total Time 9 hours hrs

Course Main / Side Dish

Cuisine Asian / Fusion

Servings 12 pieces

Calories 350 kcal

Ingredients

  

• For the Suman:
• 2 cups glutinous rice also known as sweet or sticky rice
• 2 cans 13.5 oz each coconut milk (full-fat recommended)
• ¾ to 1 cup sugar adjust to taste
• ¾ teaspoon salt
• 10 –12 pieces banana leaves fresh or frozen, thawed
• Optional: 2–3 slices fresh ginger or 1 knotted pandan leaf
• Kitchen twine or strips of banana leaf for tying
• Optional Coconut Caramel Topping Latik:
• 1 can 13.5 oz coconut milk
• ¾ cup brown sugar
• Pinch of salt
• ½ teaspoon vanilla extract optional

Instructions

 

• Soak the Rice:
• Rinse glutinous rice under cold water until the water runs clear.
• Soak in water overnight or for at least 6 hours. Drain before cooking.
• Make the Coconut Mixture:
• In a large pot, combine coconut milk, sugar, and salt.
• Add ginger or pandan if using.
• Bring to a gentle boil over medium heat, stirring to dissolve the sugar.
• Cook the Rice:
• Add drained rice to the coconut mixture.
• Simmer on low heat, stirring often, for 20–25 minutes or until thick and porridge-like.
• The rice should be half-cooked and still hold its shape.
• Remove any aromatics and allow the mixture to cool slightly.
• Prepare the Banana Leaves:
• Pass each banana leaf over low heat until soft and pliable.
• Wipe clean with a damp cloth.
• Cut into 10x12 inch pieces.
• Wrap the Suman:
• Place 2–3 tablespoons of the rice mixture near the bottom of each banana leaf.
• Shape into a 5-inch log, then roll tightly and fold in the sides.
• Secure with twine or banana strips.
• Steam the Suman:
• Arrange the wrapped suman seam-side down in a steamer.
• Steam over medium heat for 45–60 minutes.
• Let cool slightly before serving.
• Optional – Make the Coconut Caramel:
• In a saucepan, combine coconut milk, brown sugar, and salt.
• Bring to a boil, then simmer for 15–20 minutes, stirring regularly until thick.
• Stir in vanilla extract (if using) and set aside to cool.

Notes

Storage & Reheating Tips:

• Store leftovers in an airtight container.
• Refrigerate for up to 5 days or freeze for up to 3 months.
• To reheat, steam for 5–10 minutes or microwave until warm.
• The flavor deepens after a day—perfect for make-ahead treats!

Keyword Suman Recipe