Traditional Filipino Suman Recipe

Ingredients

2 cups of sticky rice (also known as glutinous rice or malagkit)
2 1/2 cups of coconut milk
1 cup of sugar
1 teaspoon of salt
1 teaspoon of vanilla extract (optional)
Banana leaves for wrapping
Cotton strings for tying

Steps and instructions

Soak the sticky rice in water for at least an hour, then drain.
In a pot, combine the soaked rice, coconut milk, sugar, salt, and vanilla extract (if using). Stir until the sugar is dissolved.
Bring the mixture to a simmer over medium heat, stirring constantly to prevent the rice from sticking to the bottom of the pot.
Once the mixture thickens and the rice is half-cooked, remove from heat and let it cool.
While the rice is cooling, prepare the banana leaves. Heat them over a flame until they are soft and pliable. Wipe them clean and trim any rough edges.
Place a scoop of the cooled rice mixture in the center of a banana leaf. Fold the banana leaf over the rice mixture and roll it to form a tube. Fold the ends to seal.
Tie each packet securely with a cotton string.
Arrange the wrapped packets in a steamer. Steam for about 45 minutes to an hour over medium heat.
Remove from the steamer and let them cool before serving.

Tools for making

Pot - A pot will be needed to cook the sticky rice mixture.
Banana Leaves - Banana leaves are used for wrapping the suman and imparting a subtle flavor.
Cotton Strings - Cotton strings are used to secure the banana leaf packets.
Steamer - A steamer is required to steam the suman until it is fully cooked.
Knife - A knife will be needed to trim the banana leaves and cut the suman into individual servings.

Recipe variations

Adding a tablespoon of pandan extract to the rice mixture for a fragrant and vibrant green color.
Using brown sugar instead of white sugar for a richer flavor.
Adding grated coconut on top of the rice mixture before wrapping for added texture.
Mixing in chopped fruits such as mango, jackfruit, or pineapple to the rice mixture before steaming.
Replacing the sticky rice with black glutinous rice for a unique and visually appealing variation.
Making a savory version by filling the suman with seasoned ground meat or shredded chicken.
Replacing the banana leaves with corn husks or parchment paper for wrapping.
Adding a teaspoon of cinnamon or cardamom powder to the rice mixture for a warm and aromatic flavor.

Recipe overview

Suman is a traditional Filipino dessert made from sticky rice, also known as glutinous rice or malagkit, cooked in coconut milk and sugar, then wrapped in banana leaves and steamed. This delicious treat is usually enjoyed as a snack or dessert and has a comforting, sweet and creamy taste with a unique, leaf-wrapped presentation. Making suman at home involves soaking the rice, cooking it with coconut milk and sugar until half-cooked, wrapping the mixture in banana leaves, and steaming to finish. The process may require some patience, but the result is well worth it - a delicious, homemade Filipino delicacy that is perfect for sharing with friends and family.

Common questions

Can I use regular rice instead of sticky rice?
No, sticky rice is essential for this recipe as it gives the desired texture and stickiness to the suman. Regular rice won't work as a substitute.
Can I use canned coconut milk?
Yes, you can use canned coconut milk. Just make sure to give it a good stir before measuring and using it in the recipe.
Is soaking the rice necessary?
Yes, soaking the sticky rice helps to soften it and achieve a better texture. It also reduces the cooking time.
Can I steam the suman without banana leaves?
Banana leaves are traditionally used to wrap and steam the suman, as they impart a unique flavor and aroma. However, if you can't find banana leaves, you can use parchment paper or aluminum foil as a substitute.
Can I add other fillings to the suman?
Absolutely! While the classic suman recipe is plain, you can experiment with different fillings such as jackfruit, chocolate, or even salted eggs to add more flavor and variety.
How long can I store the cooked suman?
Cooked suman can be stored in an airtight container in the refrigerator for up to 3 days. Before serving, steam them again for a few minutes to reheat.

Serving dishes and utensils

Steamer - A steamer is essential for steaming the suman to perfection.
Pot - A pot is needed for cooking the sticky rice mixture.
Banana leaves - Banana leaves are used for wrapping the suman and imparting a subtle aroma and flavor.
Cotton strings - Cotton strings are used for tying the banana leaf packets securely.
Flame or stove - A flame or stove is needed for heating the banana leaves and cooking the suman.
Knife - A knife is useful for trimming the banana leaves and cutting the suman before serving.
Plate or serving platter - A plate or serving platter is needed for presenting and serving the suman.

Origin stories

Suman is a beloved traditional rice cake originating from the Philippines. Its history is ingrained in the rich agricultural heritage of the country, where rice is not only a staple food but also a symbol of life and abundance. The making of Suman is often part of cultural celebrations and religious offerings, its elaborate and laborious preparation seen as a demonstration of devotion and respect. The usage of banana leaves as a wrapper is not merely functional but also carries a cultural significance, as it is believed to bring luck and prosperity. Furthermore, each region in the Philippines has its own version of Suman, with variations in ingredients and methods of preparation, showcasing the diversity of Filipino culinary traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.