Suman Malagkit wrapped in banana leaves on a serving platter with a bowl of caramel coconut sauce on the side
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4.88 from 8 votes

Suman Malagkit with Coconut Caramel Sauce

Suman Malagkit with Coconut Caramel Sauce steamed in banana leaves makes the perfect snack or dessert. With deliciously sweet and sticky rice cake drizzled with rich and creamy sauce, this Filipino delicacy is seriously addicting!
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Snack
Cuisine: Filipino
Keyword: suman malagkit
Servings: 24 servings
Calories: 215kcal
Author: Lalaine Manalo


  • 1 can (13.5 ounces) coconut milk
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 cups glutinous rice

For the Coconut Caramel Sauce

  • 1 can (13.5 ounces) coconut milk
  • 1 cup brown sugar
  • 1/2 teaspoon salt


  • banana leaves
  • pot just large enough to fit suman and enough water to cover for boiling


  • 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 a 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 a plate on top to weigh them down. Cover pot with lid. 
  • 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.

For the Coconut Caramel Sauce

  • In a saucepan 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.



Calories: 215kcal | Carbohydrates: 37g | Protein: 2g | Fat: 6g | Saturated Fat: 6g | Sodium: 153mg | Potassium: 100mg | Sugar: 17g | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1.5mg