Easy Suman Malagkit

Suman Malagkit steamed in banana leaves makes the ultimate snack or dessert.  Taste delicious eaten with mangoes in the summer or dip it in tsokolate in the winter. 

Love Filipino desserts? Try the fan favorites like Biko, Cassava Cake, or my personal favorite, Buko Pandan.

What is Suman Malagkit?

Suman (pronounced soo-man) also called Budbud (pronounce bood-bood) is one of my favorite h Filipino snack/desserts!  It’s a rice cake usually made from glutinous rice cooked with ginger, coconut milk and sugar until al dente. Then wrapped in banana leaves and steamed to perfection.

There are so many variations of suman, but it’s usually eaten with chocolate powder (hot chocolate mix), sprinkled with brown sugar, mangos, or how my husband eats it- maple syrup.

Tips & Variations:

• It’s essential to start with high quality glutinous rice. I’ve tried cheaper versions and I can tell the difference in the quality of rice when eaten.
• Glutinous rice comes in many forms,  also check to see if it’s sticky rice, waxy rice, botan rice, biroin chal, sweet rice, mochi rice, pearl rice, or malagki- these are the types of rice you’re looking for.
• Use a pot that will fit the suman snugly, because if not, it will float around or unravel.  Use a plate to weigh down the suman to keep it from floating while it boils.

How to Make Suman Malagkit:

Listed below are all the ingredients you will need:

• glutinous rice
• coconut milk
• ginger
• water
• white sugar
• salt

Rinse the rice until water is clear and then set aside.

In a large saucepan or large wok, add the coconut milk, ginger is and bring the mixture to a boil, then reduce to a simmer.  Stir continuously until milk solids separate from the coconut milk:

Next, add water, sugar, salt and bring to a quick boil and then reduce to a simmer for 3 minutes.

Add the rice and continue mixing on low heat until the water has been absorbed, about 10

minutes:

Remove from heat and allow to slightly cool:

Measure out about 80 grams of the rice mixture and place on the banana leaf, and roll into logs. Roll banana leaves tightly around the rice to form a log and fold both edges to seal. Repeat the steps until all the rice mixture is prepared:

In a large pot, arrange all the folded suman and add 1.5 liters of water. Bring it to a boil and reduce to simmer for 45 minutes:

Carefully remove the suman  and allow it cool:

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