The ideal snack or dessert is Suman Malagkit with Coconut Caramel Sauce cooked in banana leaves. This silky, chewy sticky rice from the Philippines is enhanced in flavour by a thick, creamy sauce. It has a strong addiction!
I had to attempt this suman malagkit dish as soon as I saw it on The Skinny Pot. I couldn’t wait to tuck into my very own batch of this traditional Filipino dessert because her images looked so delicious.
However, despite having all the materials in my cupboard and frozen banana leaves in my freezer, I was sorry that mangoes were out of season because what fruit combines better with aromatic suman than luscious, juicy slices of this one? What is that? Salted coconut caramel sauce!
That thick, creamy, golden sauce, you guys? Amah-zing! Mangoes were all forgotten after one dip of my suman in that beautiful liquid gold.
Although the sticky rice cake is excellent, I believe the caramel to be the pièce de résistance. Since it is so fantastic, you would want it on everything.
Furthermore, it requires just three simple components for preparation. You can prepare it in advance or double the recipe and store it in the refrigerator for cravings at any time.
1 What is suman malagkit
2 Ingredient notes
3 Cooking Tips
4 How to cook in the steamer
What is suman malagkit
A popular Filipino dish called suman malagkit is comprised of sticky rice that has been cooked in sweetened coconut milk with a dash of salt until it is halfway done. After being wrapped in banana leaves, the mixture is boiled or steam-cooked until it becomes soft and chewy.
Typically, the sticky rice cake is served with a serving of sweet mangoes, latik, brown sugar, or caramel sauce. With a cup of hot cocoa, coffee, or tea, it makes a satisfying snack or dessert.
Glutinous rice is referred to as “malagkit” locally in the Philippines. It is also referred to as sticky rice or sweet rice. It has a white grain that, after cooking, becomes glossy, translucent, and sticky.
Granulated sugar is used to make sticky rice sweet.
Salt counteracts sweetness.
Although freshly pressed coconut milk has the greatest flavour, canned coconut milk is a practical substitute. You can also try the powder form and rehydrate it in accordance with the instructions on the package.
Brown sugar: gives the sauce a deeper, amber colour and flavour of caramel.
To make the sticky rice cook more quickly and uniformly, soak it in water for an hour.
The banana leaves should be briefly passed over a low flame to soften and become more flexible. Avoid passing frozen banana leaves over flames if using them.
To soften them, gently wash them in warm water.
When cooking the rice, you can add a knotted pandan leaf for taste and scent.
To prevent the suman from floating while they boil, place it in a saucepan that fits it tightly and weight it down with a plate.
How to cook in the steamer
Place the rice mixture that has been wrapped in bananas folded side down on the steamer basket. If you are steaming the suman, you can omit tying the ends.
The sticky rice should be steamed at medium heat for 40 to 60 minutes, or until it is thoroughly cooked, soft, and chewy.
Carefully remove from the steamer and unwrap to enjoy.
Typically, suman malagkit is served with a side of sweet mangoes, latik, caramel sauce, brown sugar, or caramel sauce. With a cup of hot cocoa, coffee, or tea, it makes a satisfying snack or dessert.
Remaining food should be placed in an airtight container and frozen for up to three months or refrigerated for up to three days.
Reheat in the microwave or steam for three to five minutes.