My peeps, do I have a special treat for you! Suman malagkit with coconut caramel sauce!
As a foodie at heart, one of the things I enjoy on a regular basis is visiting other Filipino food blogs and browsing through the many delicious recipes for inspiration. It was on one such occasion when I found this video tutorial at Shobee’s The Skinny Pot and making suman immediately jumped to the top of my list of cooking projects. Her photos looked so delectable, I couldn’t wait to sink my teeth into my very own batch of this classic Filipino treat.
Good thing I had all the ingredients in my pantry plus frozen banana leaves in my freezer to make them happen pronto. I was kinda piqued, though, that mangoes are not yet in season because really, what better compliments fragrant mouthfuls of suman than sweet, juicy slices of this fruit? Salted coconut caramel sauce that’s what! You guys, that rich, creamy golden sauce? To live for! One dunk of my suman in that glorious liquid and mangoes were all but forgotten.
Although the instructions were straightforward enough, I bungled my first attempt big time. I was able to make 20 pieces out of the recipe but I made the mistake of using a bigger pot than needed for the final cooking. With room for the suman pieces to float around, the folded banana leaves unraveled and the rice ended up swimming freely in the water! My suggestion, use a pot wherein the suman pieces will fit in snugly or like what I did the second time around, place a light plate over the suman to weigh them down and keep from floating while they boil. Also, I found the older part of the banana leaves (ones that are beginning to yellow) as more pliable and easier to roll around the rice. If the leaves feel stiff and are cracking during rolling, pass them briefly over gas flames to soften.
- 1 (13.5 ounces) coconut milk
- 1 cup sugar
- 1 teaspoon salt
- 3 cups glutinous rice
- banana leaves
- pot just large enough to fit suman and enough water to cover for boiling
- 1 (13.5 ounces) can coconut milk
- 1 cup brown sugar
- ½ teaspoon salt
- In a bowl, place rice and enough cold water to cover. Soak for about 1 hour and then drain well.
- Meanwhile prepare banana leaves by trimming stiff ends. Cut into 10 x 10 inch squares. If leaves feel stiff, briefly pass over gas flames for about 10 to 20 seconds until pliable.
- In a pot, combine coconut milk, sugar and salt. Stir until sugar and salt are dissolved. Add rice and stir to disperse.
- Over medium heat, cook rice, stirring occasionally to prevent from sticking and burning, until liquid is absorbed but rice is half-done.
- Remove from heat and allow to slightly cool. Place about 2 to 3 heaping tablespoonfuls on banana leaf and shape into logs, leaving about 1 inch on sides. Roll banana leaves tightly around the rice to form a log and fold both edges to seal.
- In a pot, arrange suman with folded side down and add enough water to cover at about 1-inch. Place a layer of banana leaves over suman and cover pot with lid. If there's room in your pot for the suman to move freely, place a light plate on top of suman to weigh down.
- Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully cooked. With tongs, remove suman from water and allow to cool. To serve, peel leaves and drizzle suman with coconut caramel sauce.
- In a sauce pot over medium heat, combine coconut milk, brown sugar and salt and whisk together until sugar and salt are dissolved.
- Bring mixture to a boil. Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is reduced and thickened.