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    Home » Filipino Desserts » Easy Suman Malagkit

    Easy Suman Malagkit

    by Lainey · Posted: Dec 18, 2020 · This post may contain affiliate links ·

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    Suman Malagkit, a popular Filipino delicacy, is a delicious sweet treat that is steamed in banana leaves. Perfect as a snack or dessert, this easy-to-make delicacy is sure to satisfy your cravings with its sticky, chewy texture and sweet flavor.

    Best 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.

    unwrapped suman malagkit with a stainless spoon

    What is Suman Malagkit?

    Suman (pronounced soo-man) also called Budbud (pronounce bood-bood) is one of my favorite Filipino snacks/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.
    • Soak glutinous rice overnight: it will help soften it and make it cook easier.
    • Sweeten to taste: Adjust the sweetness of your Suman Malagkit to your liking by adding more or less sugar.
    • Use high-quality banana leaves: High-quality banana leaves will give your Suman Malagkit a delicious aroma and flavor. Clean the banana leaves well before using them to wrap the rice mixture.
    • 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.
    • Serve with dipping sauce: Suman Malagkit is traditionally served with a dipping sauce made of coconut milk and sugar. This adds another layer of flavor to the dish and balances out the sweetness of the rice.
    • Storage: Keep in the fridge for up to three days. Freeze for up to 6 months.
    three pairs of banana-wrapped suman malagkit on a white surface

    How to Make Suman Malagkit:

    Listed below are all the ingredients you will need:

    • glutinous rice
    • coconut milk
    • ginger
    • water
    • white sugar
    • salt
    ingredients for suman malagkit

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

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

    boiled the coconut milk and ginger in a large work and stirred using a wooden ladle

    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:

    added the water, sugar, salt, and glutinous rice into the mixture

    Remove from heat and allow to slightly cool:

    slightly cooled the suman malagkit in a large wok with a stainless serving spoon

    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:

    placed about 80 grams of cooked rice mixture on a banana leaf and rolled into logs

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

    arranged the folded suman in large pot then boiled until cooked

    Carefully remove the suman and allow it cool and eat with a ripe mango!:

    banana-wrapped suman malagkit served on a flowery plate

    Frequently Asked Questions:

    How do you eat Suman Malagkit?

    It’s typically eaten by unwrapping the banana leaf, dipping it in coconut caramel sauce, and enjoying it with a cup of coffee or tea.

    Is sweet rice the same as malagkit?

    Yes, sweet rice is the same as malagkit or glutinous rice.

    What kind of rice is malagkit?

    Malagkit is a type of rice commonly known as glutinous rice or sticky rice, which is different from regular rice.

    Should suman be refrigerated?

    Suman should be stored in an airtight container at in the fridge since it’s cooked with coconut milk.

    Can you make suman without banana leaves?

    Although traditionally made with banana leaves, suman can be substituted with other leaves or even parchment paper if necessary.

    suman on banana leaves sliced and placed on a plate
    Print Recipe Leave a Comment
    4 from 3 votes

    Suman Malagkit

    Suman, a traditional Filipino dessert made of glutinous rice and coconut milk, wrapped and steamed in banana leaves, is a delicious and satisfying treat.
    Perfect for snacking or as a dessert, Suman is easy to make with just a few simple ingredients.
    Prep Time20 mins
    Cook Time1 hr 20 mins
    Total Time1 hr 40 mins
    Course: Dessert, Snack
    Cuisine: Filipino
    Keyword: bud bud, Suman Malagkit
    Servings: 12 servings
    Calories: 615kcal
    Author: Lainey

    Ingredients

    • 1 kg glutinous rice
    • 1.5 liters coconut milk
    • 100 g ginger thinly sliced
    • 3 cups water
    • ¼ kg white sugar
    • 2 tbsp salt

    Instructions

    • 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.

    Nutrition

    Serving: 1g | Calories: 615kcal | Carbohydrates: 89g | Protein: 8g | Fat: 26g | Saturated Fat: 23g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 1995mg | Potassium: 362mg | Fiber: 3g | Sugar: 0.1g | Vitamin C: 2mg | Calcium: 34mg | Iron: 5mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    Reader Interactions

    Comments

    1. D Jonex says

      March 25, 2021 at 1:12 pm

      3 stars
      This looks very good! Have you ever made puto bumbong? I think that was a steamed gelatinous rice (made with ube & cocoonut milk) dish too. I remember it being made about the time people began putting up their parols.

      I’ve bookmarked your blog, as I am always on the lookout for good Filipino recipes. I loved my time living in the Philippines and the fresh, delicious food. (If you have a good recipe for pinakbet, please share!)

      Reply
      • Lainey says

        March 25, 2021 at 8:37 pm

        Hello there,

        Thank you so much for visiting my blog and for your kind words! I really appreciate it. I haven’t tried making the puto bumbong but hopefully I can make it someday. Thanks for the suggestion.

        I also love Philippines, the foods and beautiful places are just amazing. I have here my Pinakbet recipe. Please check out this link: https://simplybakings.com/pinakbet-vegan-vegetarian-recipe/

        I hope you will like it too. Enjoy!

        Reply
        • FERNANDO SANTIAGO says

          January 01, 2022 at 2:11 pm

          This should be cook by steaming rather than submerged in boiling water to avoid sugginess of your suman.

          Reply
          • Lainey says

            January 10, 2022 at 5:45 pm

            Hi Fernando,
            Yes, steaming works too. Thank you for sharing!

            Reply
    2. Jaidee says

      September 30, 2022 at 10:22 am

      Hi thanks for sharing your recipe they can be hard to pry out of people lol – How can you tell when the milk solids have separated from the coconut milk?

      Reply
      • Lainey says

        April 21, 2023 at 1:16 pm

        Hi Jaidee, You can tell when the milk solids have separated from the coconut milk when you see a clear distinction between the thick, creamy coconut milk and the watery liquid that separates out. I hope this helps and sorry for the late reply!

        Reply

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