Suman Malagkit proudly shows how it is to be one of the most well-eaten rice cakes in the Philippines. When asked about famous kakanins, this delicacy will surely cross every Filipino’s mind. That is how reputable this local treat is.
As they are many variations to suman, this specific type is closely related to what we call the regular suman. Similarly, many street and market vendors sell them a lot everywhere in the country. So once a craving hits, you can just walk a little way from your house and be able to buy it. Or you can simply make your own at home by following this recipe.
Some people find this delicacy tasting bland. It is true that it can taste that way when it is eaten by itself, that is why sweet dips were made specifically for it. Choose between dried coconut, sugar, or caramelized coconut syrup. But for this delicacy, I highly recommend the sweet coconut syrup.
Origin of Suman
The origin of this delicacy dates way back to the pre-colonial era of the Philippines. Our ancestors got themselves pretty busy from making these local rice cakes. They said it was given to the gods as an offering during the early days. Also, early Filipinos served it to their visitors.
It makes me happy and proud of how Filipinos continue doing even the oldest of their traditions. For sure, the early Filipinos will also be happy to know that their early practices are still alive until today.
This delicacy boasts an amazing nutritional profile. It contains several vitamins and minerals that can help boost different functions of the human body. It can provide us with a great amount of protein and fiber.
Not in the mood to eat breakfast? Why not warm up with a serving of suman malagkit first? Filipinos eat them a lot for breakfast. It is also acceptable to eat it as a snack or dessert. Just be sure not to forget that caramel syrup so you can enjoy this treat more.
Tips How to Make Suman Malagkit
- Run the banana leaves over fire so it won't break easily when you fold it.
- You can make your own coconut caramel sauce if you want to be fancy. But I prefer simple brown sugar for the toppings instead.
- You may also add ginger when cooking the rice to add more flavor and fragrant.
Suman Malagkit Recipe
- 13 oz coconut milk
- ¼ cup white sugar
- ½ tsp salt
- 1 cup glutinous rice
- banana leaves
- 2 tbsp brown sugar for the toppings
- In a non-stick pan, add the coconut milk, sugar and salt. Turn on the stove to medium-low heat.
- Add the glutinous rice and cook for 5-7 minutes until the liquid is reduced and rice is half-cooked.
- Pass over the banana leaves on a gas flame to make it soft. Put about 3 heaping teaspoon of rice on a banana leaf and shape into a log, leaving about 1 inch on the side. Roll the banana leaves tightly to form a log and fold the edges to seal.
- Place in a steamer and steam for 45 minutes to 1 hour or until the rice is fully cooked. Remove from the steamer using a tongs and let it cool.
- When serving, unwrap the banana leaves and sprinkle brown sugar on top. You can also use coconut caramel sauce or toasted coconut for toppings.
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