Glutinous Rice (Malagkit) is a type of rice famous all throughout Asia for its culinary use. It is common to use it in many types of sweets using sugar, coconut milk, coconut shavings, cocoa, pandan leaves and other ingredients used in desserts and snacks. It is also used in rice porridge (Lugaw, Goto and Arroz Caldo) which is famous in the country. Another way to cook it is to wrap the sweetened rice in banana leaves. One of the most loved ways to cook glutinous rice is to use it in this Suman Malagkit Recipe. It’s quite simple to do but Filipinos take pride in doing it and many households have their own secret in making this sweet rice delicacy.

Suman Malagkit Recipe

Suman Malagkit Recipe Cooking Tips

It’s important to start with high quality, local Glutinous Rice; it’s the best rice to use since the Philippines is home to many rice fields and growing rice is one of the many things we Filipinos should be proud of and must teach all the coming generations. We also grow the best rice, even better than other neighboring countries so buy local when you’re preparing a local food. To make the best Suman Malagkit Recipe there is, you should also buy the best white sugar in the market and if you’re using Banana leaves to wrap, buy the freshest leaves that you can get. Follow the cooking time and proportions to prepare the best suman.

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Suman Malagkit Recipe

Suman Malagkit Recipe

One of the most loved ways to cook glutinous rice is to use it in this Suman Malagkit Recipe. It’s quite simple to do but Filipinos take pride in doing it and many households have their own secret in making this sweet rice delicacy.

  • Author: Pilipinas Recipes
  • Prep Time: 3 hours
  • Cook Time: 45 mins
  • Total Time: 3 hours 45 mins
  • Yield: 6
  • Category: Dessert
  • Cuisine: Filipino

Ingredients

  • 2 cups Glutinous rice (Malagkit)
  • 1 tsp. salt
  • 2 cups fresh or canned coconut milk
  • banana leaves for wrapping
  • water for boiling

Instructions

  1. Soak the Glutinous Rice (Malagkit) in water for 2 to 3 hrs.
  2. Remove the water from the rice by straining, then place it in a pot with the coconut milk and salt. Bring to a boil, stir and immediately lower the heat to the lowest setting and stir occasionally to minimize rice from sticking to the pot.
  3. Let it simmer for 20 minutes then turn the heat off.
  4. Don’t open the pot, leave it for another 15 to 30 minutes to finish cooking and to cool down.
  5. For the wrapping, pass the banana leaves over an open flame very quickly.
  6. This process will release the aroma of the leaves and will make them soft and flexible.
  7. Cut the leaves by making an equal number of small pieces or depending on what size of roll you want your Suman.
  8. Wrap the rice as tight as possible and fold the sides.
  9. Tie 2 pcs. of suman with folded sides inward or wrap 6 pieces or more again with a larger piece if you still have extra leaves to serve as double protection.
  10. In a steamer, stack the suman and steam for around 30 minutes to one hour over boiling water. Make sure they are tender before removing them from the steamer.
  11. Allow it to cool before unwrapping so that it will firm up.
  12. Serve with sugar, sweetened grated coconut, latik or ripe mango. Share & enjoy!

Notes

This video shows another recipe for Suman Malagkit.

Nutrition

  • Serving Size: 1
  • Calories: 264
  • Sugar: 10 g
  • Sodium: 155 mg
  • Fat: 13 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Keywords: glutinous rice cake, sticky rice roll, sweetened rice cake, traditional

 

Suman Malagkit

You don’t necessarily have to eat it the moment you finish cooking but it has better taste when it’s not chilled. Some like to eat it with hot choco while some prefer tea or coffee; the three are the most common drinks that you can partner it with. In recent times, kitchen innovators have come up with different ways to cook Glutinous rice but the Suman Malagkit Recipe is still the best way to enjoy a local favorite.

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