Suman Malagkit with coconut- caramel sauce coddled in banana leaves is the perfect snack or cate . This Filipino sticky rice is soft, leathery and super succulent with a rich and delicate sauce. It’s seriously addicting!
I saw this malagkit suman form on The Skinny Pot and knew I had to try it right down. Her prints looked lovable ; I could n’t stay to dig into my own batch of this classic Filipino treat.
But indeed though I had all the constituents in the closet and firmed banana leaves in the freezer, I was kindly disappointed that mangoes were n’t in season, because really, what respects the ambrosial suman better than sweet, juicy slices of this fruit? interspersed Coconut Caramel Sauce, that’s it!
You guys, that rich, delicate golden sauce? Amah- flirt! One dip of my suman in that awful liquid gold and mango was forgotten.
The sticky rice cutlet is succulent, but the caramel is the star of the show in my opinion. It’s seriously so good you ’ll want it on EVERYTHING.
Plus, it’s super easy to make with just three constituents! You can make this ahead of time or double the form and keep in the fridge for after relish.
What’s suman malagkit
Suman Malagkit is a Filipino delicacy made from tenacious rice cooked in candied coconut milk with a pinch of swab half through. The admixture is wrapped in banana leaves and also boiled or stewed until soft and leathery.
The sticky rice cutlet is generally served with brown sugar, latik, caramel sauce or juicy mango. It’s a filling snack or cate and succulent with a mug of hot chocolate, coffee or tea.
Notes on constituents
- Glutinous Rice – Locally called “ malagkit ” in the Philippines. It’s also known as sweet rice or tenacious rice. It has a white grain that becomes candescent, translucent and sticky when cooked.
- Grained sugar – used to candy tenacious rice.
- Swab – balances the agreeableness
- Coconut Milk – While lately squeezed coconut milk provides the stylish flavor, canned coconut milk provides a accessible volition. You can also try the greasepaint form and reconstitute it according to the instructions on the package.
- Brown sugar – gives the sauce a richer caramel flavor and an amber color.
- Soak the tenacious rice in water for an hour to cook it unevenly and briskly.
- Compactly stretch the banana leaves over a low heat to soften and come more pliable.However, don’t run them over the dears, If using frozen banana leaves. Wash them gently in warm water until they’re soft.
- When cooking rice, you can add a interlaced pandan splint for aroma and taste.
- Use a pot that can fit the suman well and weigh down the suman with a plate so that it doesn’t float while boiling.
How to cook in a steamer
- Arrange the banana- wrapped rice admixture, folded side down, on the steamer handbasket. You can skip tying the suman ends if you’re storming them.
- Brume over medium heat for about 40 to 60 twinkles, or until the sticky rice is soft, leathery, and completely cooked.
- Remove from steamer and precisely unwrap to enjoy.
Suman malagkit is generally served with brown sugar, latik, caramel sauce or a side of juicy mango. It’s a filling snack or cate and succulent with a mug of hot chocolate, coffee or tea.
Storehouse of leavings
Store leavings in an watertight vessel and chill for over to 3 days or indurate for over to 3 months.
To overheat, brume for about 3 to 5 twinkles or heat in the microwave oven.