Suman Malagkit with coconut caramel sauce

September 15, 2023

Suman Malagkit, a symphony of sweet, steamed sticky rice wrapped in banana leaves and served with a dreamy coconut caramel. Inspired by true Castaway, Jocelyn Zietsman’s trip to the Philippines. Having spent the last 9 years travelling the world, this trip was extra special - a whirlwind tour of the Philippines to celebrate the union of friends and colleagues, Dave and Princess. It was at their wedding that she experienced the sweet allure of Suman Malagkit, which is given to guests as a token of appreciation and thanks. Now that’s a recipe with a story to tell. Read all about Jocelyn’s dip into Filipino culture under: Explore - Travel.

FOR THE SUMAN
1½ cups (210g) glutinous (sticky) rice, rinsed, soaked in cold water (1 hour) and drained
½ can (200ml) coconut milk
½ cup (100g) sugar
½t salt
Banana leaves, stems removed, cut into 25x25cm squares (soften over a gentle flame if necessary).

Note: This recipe yields either 12 small or 6 large Suman Malagkit, depending on your desired rice portion per banana leaf square.

FOR THE COCONUT CARAMEL SAUCE
½ can (200ml) coconut milk
½ cup (100g) brown sugar
¼t salt

MAKE THE SUMAN: Combine the coconut milk, sugar and salt in a large pot. Stir until the sugar and salt are dissolved. Add the rice and stir to combine. Cover the pot and cook over medium-low heat (until all liquid is absorbed). Remove from the heat and allow to cool slightly.

Place 2-3T of the rice mixture onto a banana leaf square and shape it into a log, leaving about 2½cm on either side. Roll the banana leaf tightly around the rice to form a log shape and fold both edges to seal.

Arrange the Suman Malagkit in a bamboo steamer, folded side down. Bring a large pot of water to a boil and place the steamer on top. Steam for 45 minutes to an hour (until the rice is fully cooked and holds its form).

COCONUT CARAMEL SAUCE: While the Suman Malagkit cooks, make the coconut caramel sauce by combining the coconut milk, brown sugar and salt in a saucepan over medium heat. Whisk together until the sugar and salt are dissolved. Turn the medium-heat to high, bring the mixture to a boil then stir until reduced into a caramel (20-25 minutes).

Note: Do not continue cooking after the caramel has reached the desired consistency as this may cause crystallisation.

SERVE: Remove the Suman Malagkit with tongs and set aside on a plate to cool. Peel them open and serve with a drizzle of the coconut caramel sauce.