Behold my lola’s specialty and one of San Pablo’s pride—the suman malagkit. Suman malagkit is one of the most popular native Filipino delicacies and truly a classic favorite. These small steamed sticky rice cakes are packed with creaminess from the coconut drizzled with some rich caramel latik sauce. It is best eaten anytime of the day, especially with some hot coffee on the side.
SUMAN MALAGKIT WITH LATIK SAUCE
If you are a bonafide fan of Yummy Kitchen, you’ll know at this point that I really love making different types of kakanin. When you think about kakanins, suman is surely on the top 5 of your list. The suman malagkit recipe I’ll share with you is a recipe I learned from my very own lola. My lola has been making suman for decades already. She’s a great cook and my go-to person when I’m having kitchen problems. Most of the recipes I share in Yummy Kitchen are inspired by her.
Suman is one of the most famous Filipino delicacy. There are different types of suman like suman sa lihiya, suman pinipig, black rice suman, tupig, suman balinghoy and many more. Although a variety of main ingredient is used, the most common main ingredient is the sticky rice. If you’re going to the market to get some sticky rice, just ask for “malagkit na bigas”. This is a starchy type of rice best used for a sticky suman. It can also be used to other sticky and thick dishes like champorado and biko.
How the people of San Pablo make their suman is similar to suman from other place, only that we make our suman with a lot of extra love. Also, we do not add sugar to have that pure and creamy taste of coconut-flavored sticky rice. The latik sauce is always there to the rescue if you want more sweetness to it.
HOW TO MAKE SUMAN MALAGKIT WITH LATIK SAUCE
Suman is one of the recipes hand down from my lola. While making this suman malagkit recipe video, my lola still stands by my side and will forever be my guide. If you have watched the video, you’ll see that we gathered a lot of banana leaves before we started making the suman. Banana leaves will be very useful in making a suman malagkit. Make sure you grab a lot of those.
Start with cooking the sticky rice. Simply cook the coconut milk and malagkit rice together until the liquid is fully absorb. Can you imagine how creamy the rice will be? Yummy! If you would like to make a smaller batch using this recipe, just remember that the malagkit rice and coconut milk must always be in equal parts. When the liquid has dried, transfer the sticky rice in a tray just to cool it a bit, warm enough to be molded by your hands.
The suman is wrapped in banana leaves for that distinct aroma and flavor from the leaves. It also makes eating the suman more convenient to eat as you can hold it using your hands. The most common shape of the suman is the lengthwise or log form. If you want to do this one, cut your banana leaves in rectangles. Scoop some sticky rice and just roll it into a log. Easy, right? Here is another shape which is not too common but is also fun to make. Aside from the log form, you can also make a circular suman. Cut your banana leaf in big circles. You can watch the video for a more visual tutorial on how to make a perfect circle banana leaves. Here in our place, we make a pattern of the circular leaf so that making more will be much easier. Before you scoop some sticky rice to your circular banana leaf, cut a small square banana leaf and place it in the middle. This will prevent the suman from bursting later in the cooking process. Lastly, tie your suman into twins using a twine. If you watched the cooking video, there is also a short tutorial on how to make the perfect twine to hold your suman better.
Boil or steam your suman. In this recipe, I used the boiling method. If you’re gonna use this too, remember to put a bunch of banana leaves on the bottom and top of your suman simply to protect it from too much heat and to prevent burning or overcooking.
Cooking the suman may take up to 2 hours, so you can make your latik sauce while waiting. The latik sauce is made by caramelizing coconut milk by mixing it with some brown sugar. When thick, it is good to go.
The last step would be pairing the suman malagkit with the latik sauce. After you boil your suman, do a taste test just to check that the sumans are nicely cooked. Drizzle or dip the suman with the latik sauce. Have some hot coffee or tea on the side and have a great time to relax.
If you made a large batch, you can give share some to your friends and kapitbahays. If you want to keep some for yourself, you can store the suman in the fridge and enjoy it whenever you want.
Suman Malagkit with Latik SauceCourse: Desserts, Filipino Recipes
- For the suman:
1 kilo malagkit rice
1 kilo coconut milk
1 tablespoon salt
- For the latik sauce:
1 cup coconut milk
½ cup brown sugar
¼ teaspoon salt
- For the suman:
- Wash the malagkit rice and let it soak in water for at least an hour.
- Pass the banana leaves over the flame to make it soft and pliable. Wipe each of the banana leaves to make sure it’s clean. Cut the leaves into the desired shape. The two shapes you can try are the lengthwise and the circular ones.
- In a large pan, add the coconut milk and the salt. Stir gently to dissolve the salt. Let it boil using medium heat.
- When the coconut milk is boiling, add the soaked and drained malagkit rice. Stir gently until the rice is submerged. Let it cook using medium heat until the liquid is reduced and the suman becomes sticky. Stir occasionally to prevent the bottom from burning and to cook evenly.
- When the liquid has dried up, cook for a few more minutes using low heat. Place a banana leaf on top before covering the pan to further cook the rice.
- Transfer the sticky rice in a tray to warm a bit.
- When the sticky rice is warm enough to handle, start wrapping the suman. To make the circular suman, scoop around 2 tablespoons of the sticky rice and turn it in a ball before wrapping. To make the lengthwise suman, scoop around 2 tablespoons of the sticky rice and form it into a log. Make the suman firm by pressing it a little before you continue rolling and wrapping the suman. Tie a pair of suman into twins using a sack strand.
- Place some excess banana leaves on your pot before placing the tied suman twins. Cover the top with more banana leaves. Put enough water in the pot to cover the suman. Boil or steam the suman for 2 hours.
- For the latik sauce:
- Combine the coconut milk and brown sugar in a pot. Stir gently to dissolve the sugar. Cook the latik in low heat until it thickens. Season with some salt.
- Stir the latik sauce occasionally to prevent the bottom from burning.
- Around 8 minutes, the latik sauce is thick. Turn off the heat.
- Suman with latik sauce:
- Do a taste test to one of your boiled suman to check if it is cooked.
- Transfer the cooked suman malagkit in a serving plate.
- Untie the suman and drizzle with some latik sauce before eating. Enjoy it with a cup of hot coffee or tea.
Paano Magluto ng Suman Malagkit with Latik Sauce
Para sa suman:
- 1 kilo malagkit na bigas
- 1 kilo gata
- 1 kutsara ng asin
- dahon ng saging
Para sa latik sauce:
- 1 tasa ng gata
- ½ tasa ng asukal na pula
- ¼ kutsarita ng asin
For the suman:
- Hugasan ang malagkit na bigas at ibabad ito sa tubig ng isang oras.
- Padaanin sa apoy ang dahon ng saging para maging malambot. Punasan para luminis. Gupitin ang mga dahon depende sa gusto mong shape. Pwede kang gumawa ng pahaba or pabilog.
- Sa malaking kawali, ilagay ang gata at asin. Haluin para matunaw ang asin. Pakuluan ito gamit ang katamtamang apoy.
- Kapag kumukulo na ang gata, ilagay ang malagkit na bigas. Haluin para lumubog ang bigas sa gata. Hayaan itong maluto gamit ang katamtamang apoy hanggang maiga ang gata at maging sticky ang bigas. Haluin paminsan minsan para hindi masunog.
- Kapag iga na ang gata, lutuin pa ito ng ilang minuto gamit ang mababang apoy. Maglagay ng dahon ng saging sa ibabaw bago takpan para mas maluto pa ang bigas.
- Ilipat ang sticky rice sa isang tray para lumamig ng konti at kaya nang hawakan ng kamay.
- Kapag malamig na ang sticky rice, ilagay na ito sa dahon ng saging. Kung gagawa ka ng bilog na suman, kumuha ng 2 kutsara ng sticky rice at bilugin ito bago i-wrap. Kung gagawa ka ng pahabang suman, kumuha ng 2 kutsara ng sticky rice at ispread ito ng pahaba sa dahon ng saging. Itali ng magkadikit ang dalawang suman gamit ang tali galing sa sako.
- Kumuha ng dahon ng saging at ilagay ito sa kaldero bago ilagay ang suman. Takpan ng marami pang dahon ang ibabaw nito. Maglagay ng tamang dami ng tubig para matakpan ang mga suman. Pakuluan o i-steam ng 2 oras.
Para sa latik sauce:
- Paghaluin ang gata at asukal na pula sa isang kawali. Haluin para matunaw ang asukal. Lutuin ang latik gamit ang mababang apoy hanggang lumapot. Budburan ng asin.
- Haluin ang latik sauce para hindi masunog.
- Pagkatapos ng 8 minuto, malapot na ang latik sauce. Patayin ang apoy.
Suman with latik sauce:
- Kumuha ng isa sa mga pinakukuluang suman at i-check kung luto na.
- Ilipat ang mga sumang malagkit sa isang serving plate.
- Alisin ang tali at dahon ng saging. Lagyan ng latik sauce sa ibabaw bago kainin. Enjoy!