Suman malagkit (Sticky Rice Roll in Banana Leaves) is one of the famous snacks (merienda) in our Country. It’s inexpensive and very easy to make. Most of the flavor comes from the banana leaf wrapping thus, no artificial flavoring is needed.
I live in the small tropical province of Bohol Philippines. It’s abundant with banana trees, they grow everywhere. I grew up watching my family make different varieties of banana leaf wrapped suman. We make “lidgid”, made with grated cassava or Kamote (sweet potatoes), suman sa lihiya and suman moron. Today I will share with to you suman malagkit, sticky rice wrapped in banana leaves.
This snack is served wrapped in the leaves. When you’re ready to eat it you simply unwrap the filling and dip it in brown sugar and sweetened grated coconut. It’s a great snack for picnics and hikes!
On special occasions especially New Year’s Eve, Christmas and Fiestas these delicacies were always present and one of the favourite snack to serve.
If you’re looking for more merienda recipes check out our Merienda Series including “Halo-Halo ” Filipino Iced Mixed Fruit Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Bibingka Galapong, Puto Cheese (Steamed Rice Cake with Cheese), Mais con Yelo – Refreshing Filipino Snack, Bananas in Syrup – Minatamis na Sabang Saging, Banana Que – Fried Banana Skewers, Pancit Palabok – Filipino Noodle Dish, Biko (Sweet Rice Cake) Treat, Filipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice Porridge, Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings, Chicharon (Crispy Pork Rinds) Recipe, Chicharon (Crispy Pork Rinds), Buko Pie – Filipino Coconut Pie, Cascaron – Bitsu-Bitsu (Dough Balls) Recipe and Kamote Turon – Lumpiang Kamote (Sweet Potato Roll) Recipe!
2 cups glutinous rice – available at most Asian Markets
2-3 cups coconut milk (fresh, canned, or frozen) – Canned or frozen brands are sold at most Asian Markets
1 big leaves banana leaves for wrapping
1 tsp. salt
3-6 cups water
Brown Sugar & Sweetened grated coconut for dipping
Soak rice in water for 2 to 3 hours, then remove the water from the rice by straining.
Place strained rice in a covered pot with the coconut milk and salt.
Bring to a boil, stir and immediately lower the heat to the lowest setting.
Let is simmer for 20-30 mins stirring occasionally to keep rice from sticking to the pot.
Turn the heat off but don’t remove the lid on the pot, leave it for another 15 to 30 minutes to allow the rice to finish cooking and cool down.
For the wrapping:
Pass the banana leaves over an open flame just quickly cause this process will make the leaves soft and flexible and it releases the natural aroma of the leaves.
Cut the leaves by making an equal number of small pieces depending on the size roll you want to your suman to be.
Roll the rice tightly into each piece of banana leaf and fold the sides over.
Tie two pcs. of suman with folded sides inward or you may wrap 6 pieces or more again with a larger piece of banana leaf if you have extra leaves. It will serve as double protection.
In a steamer, stack the suman and steam over boiling water for about 30 – 60 minutes.
Make sure they are tender before removing them from the steamer.
Allow it to cool before unwrapping.
Serve with brown sugar, sweetened grated coconut and with hot or cold drinks.
Share & Enjoy!!