Suman Malagkit with Coconut Caramel Sauce Kdramahood

Suman Malagkit with Coconut Caramel Sauce steamed in banana leaves is the perfect snack or dessert. This Filipino sticky rice is soft, chewy, and made extra delicious with a rich and creamy sauce. It’s seriously addictive!

I saw this suman malagkit recipe on The Skinny Pot, and I knew I had to try it pronto. Her photos looked delectable; I couldn’t wait to sink my teeth into my very own batch of this classic Filipino treat.

But although I had all the ingredients in my pantry plus frozen banana leaves in my freezer, I was somewhat disappointed that mangoes are not in season because really, what better compliments fragrant suman than sweet, juicy slices of this fruit? Salted coconut caramel sauce, that’s what!

You guys, that rich, creamy golden sauce? Amah-zing! One dunk of my suman in that glorious liquid gold and mangoes were all forgotten.

The sticky rice cake is delicious, but the caramel is the star of the show in my opinion. It’s seriously so good, you’d want it on EVERYTHING.

Plus, it’s super easy to make with only three ingredients! You can make it ahead of time or double the recipe and keep in the refrigerator for anytime cravings.

What is suman malagkit

Suman Malagkit is a Filipino delicacy made from glutinous rice cooked in sweetened coconut milk and a pinch of salt until half-done. The mixture is wrapped in banana leaves and then boiled or steamed until soft and chewy.

The sticky rice cake is usually served with brown sugar, latik, caramel sauce, or a side of juicy mangoes. It’s a filling snack or dessert and delicious with a cup of hot chocolate, coffee, or tea.


Ingredient notes

  • Glutinous rice– locally called “malagkit” in the Philippines. It is also known as sweet rice or sticky rice.  It has a white grain that turns shiny, translucent, and sticky when cooked.
  • Granulated sugar– used to sweeten the sticky rice.
  • Salt– balances the sweetness
  • Coconut milk – while freshly-pressed coconut milk delivers the best flavor, canned coconut milk provides a convenient alternative. You can also try the powder form and reconstitute it according to package directions.
  • Brown sugar– gives the sauce a richer caramel flavor and amber color.

    Cooking Tips

    • Soak the glutinous rice in water for an hour to cook evenly and quicker.
    • Briefly pass the banana leaves over low fire to soften and become more pliable. If using frozen banana leaves, do not run them over flames. Gently wash them in warm water until softened.
    • You can add knotted pandan leaf when cooking the rice for fragrance and flavor.
    • Use a pot that the suman will fit in snugly, and weigh the suman down with a plate to keep from floating while they boil.


    • Prepare the banana leaves by wiping away any white residues with a damp cloth.
    • Remove the spine and trim (size preference).
    • Scoop the rice mixture and place it over the prepared banana leaves.
    • Start rolling to secure the rice mixture and fold the sides.
    • Repeat until rice mixture is finished. Set up the steamer. 
    • Arrange the wrapped mixture into the steamer. Single layer or on top of each other.
    • Steam over medium heat for about 45 minutes.
    • Remove from steamer.
    • Serve with sugar if you prefer.
    • ​Enjoy.

    how to make suman malagkit without banana leaves

    how to make suman malagkit without banana leaves is important information with HD images sourced from all the best websites in the world. You can access all contents by clicking the download button. If want a higher resolution you can find it on Google Images.

    Note: Copyright of all images in how to make suman malagkit without banana leaves content depends on the source site. We hope you do not use it for commercial purposes.

    This lasagna is a rich, filling lunch and I do not go hungry for hours when I eat this. Well maybe, except for desserts like a no-churn chocolate ice cream or Ovaltine cake.

    Make this Filipino style lasagna and you will be amazed by how easy it is. Instruction is lengthy, yes, but the overall process is really simple. You will love this!

    All i did was to wash them in warm water and cut individual pieces using a pair of scissors.

    How to make suman malagkit without banana leaves. Then to make them more pliable take sections of the leaf and hold it over a heat source like the eye of your stove until the color gets bright. A friend of mine requested this so here it is your favorite filipino dessert. The good news is you can use the frozen banana leaves sold in asian and filipino stores.

    Happy cooking and enjoy. Tie two wrapped suman together and arrange inside the steamer. My peeps do i have a special treat for you.

    Meanwhile prepare banana leaves by cutting it into 10 by 10 inches sheets and trim stiff ends. First you want to soak your glutinous rice in. How to make suman without banana leaves no glutinous rice.

    Easy to make budbud bisaya suman malagkit with a budget l julie mee vlog duration. Best served with ripe mango and tsokolate. For the detailed recipe please scroll to the bottom of the page for a printer friendly recipe card.

    How to make suman malagkit or suman tagalog. And the reward at the end is more than worth it. Soak banana leaves in boiling water to sterilize and wipe clean.

    Originally they are supposed to be wrapped in coconut leaves. Bring to a boil. Scoop 1 tbsp of cooked sticky rice into each banana leaf and roll to wrap.

    Suman malagkit with coconut caramel sauce. Suman sa ibus are filipino sticky rice logs. Banana leaves for wrapping how to make suman.

    Julie mee vlog 13647 views. Making this delicious filipino rice cake involves several steps but they are all easy ones. With deliciously sweet and sticky rice cake drizzled with rich and creamy sauce this filipino delicacy is seriously addicting.

    Suman malagkit with coconut caramel sauce steamed in banana leaves makes the perfect snack or dessert. The only long process involves soaking the sticky or sweet rice malagkit in water overnight. In a wok or heavy pot combine rice coconut milk sugar and salt.

    Briefly pass the leaves over flames for 10 to 20 seconds. The next day once the coconut milk and salt are added wrap the rice. Rinse the rice until water runs clear then drain.

    To prepare your banana leaves for use defrost them first. Cassava suman is best eaten with fruits such as ripe mango or peaches. Glutinous rice in banana leaves ibossuman a traditional filipino delicacy.

    Steam wrapped suman for 40 mins. Simmer for about 30 minutes in medium heat while stirring constantly then reduce to lower heat. Only 3 ingedients are needed.

    Soak the glutinous rice malagkit in water for 2 to 3 hrs and then drain well. Mixture is done when rice becomes very sticky and almost dry. Luckily quite a number of these ethnic grocery stores have opened up in my neighborhood and its not such a pain to get banana leaves anymore.

    In a pot mix coconut milk salt and sugar on medium heat and stir well.


Leave a Reply