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This Filipino rice cake is very similar to the one I steal from my parents’ house. The difference is that this one is seasoned with coconut milk and sugar, which means you can eat it on its own!
I decided to make a caramelized coconut syrup called latik syrup, which my mom says is supposed to be used for the suman with lye water. However, I wanted it for this one too because I LOVE SWEETS and it’ll let you use up the leftover coconut milk!
What is Suman Malagkit?
Suman Malagkit is another kakanin (Filipino rice dessert) that is made with glutinous rice, brown sugar and steamed while wrapped in banana leaves.
It has a texture of chewy, sticky rice with a glorious aroma from the banana leaves. The flavor tastes like caramelized brown sugar and, of course, the hint of banana leaves. You can use a variety of toppings including latik syrup or just plain sugar.
Ingredients for Suman
The ingredients list for suman, like most kakanin, is very short and simple! This recipe calls for glutinous rice, brown sugar, full fat coconut milk, a little bit of salt, and banana leaves.
You can use a variety of toppings for the suman such as sugar or condensed milk but I also provided instructions on how to make latik syrup. Latik is coconut curds created by cooking down coconut milk. When adding with brown sugar before the reducing process, you will end up with a delightful coconut syrup.
How to Make Suman Step-by-Step
For full list of ingredients and detailed steps, check out the bottom of this page.
The steps to make suman are very easy. First soak the glutinous rice overnight (or at least 8 hours). Then heat the coconut milk, brown sugar and salt. Add the glutinous rice and reduce to a sticky, almost syrupy mixture. Wrap this in banana leaves and steam!
Soak the rice overnight and strain.
In a medium saucepan, heat the coconut milk, brown sugar, and salt. Then add the soaked rice. Reduce this until the mixture is sticky with no standing liquid.
Form the suman by portioning a 1 inch by 5 inch log on rinsed and dried banana leaf. You’ll use about 5 inch by 10 inches for each suman log. Roll once and then once again before cutting or separating the leaf (if you haven’t already cut the leaf). Then fold the edges down to seal.
Steam with the folded sides underneath so it stays sealed. Steam for about 60 – 90 minutes until fully cooked.
How to make Latik Syrup
Use the remaining coconut milk and add brown sugar. Simmer and reduce to a syrup consistency. Pour over the suman when it is done!
Variations of Suman
This suman recipe is a simple suman malagkit recipe but there are other variations. Some include jackfruit while others are made with corn or cassava.
Suman sa lihiya is literally “suman with lye water.” This version has a slightly bouncier and chewier texture from the lye water. I love this version and it is the type I steal from my parents
Tupig is another suman that is essentially the exact same as this except for the cooking method. Instead of steamed, you grill or roast tupig over an open flame. Tupig is extremely tasty and the grilling gives the dessert a very unique taste.
Tools
Ozeri Food Scale
Especially with baking, a food scale is extremely helpful as it measures weight, not volume, which is more accurate. You should use weight measurements if a recipe provides them.
Coconut Milk
I try to use coconut with the least amount of ingredients (preservatives). Pro tip: Trader Joe’s coconut milk is very clean!
Make sure you are buying coconut milk and not coconut cream! They are different forms of the same thing though. Coconut milk is just coconut cream with more water content.
Bamboo Steamer
This bamboo steamer is just an example. I think they’re probably all the same.
Recipe
Last updated October 2025
Sticky Rice in Banana Leaves (Suman Malagkit)
Ingredients
Method
- In a bowl, pour glutinous rice and enough water to cover. Soak overnight.
- Prepare your banana leaves by rinsing off any excess dirt or residue and then drying with a cloth. Then trim to 5 x 10 inch rectangles.
- Drain the soaked glutinous rice and pour the rice in a medium-sized pot over medium-low heat. Add the coconut milk, brown sugar and salt. Stir occasionally until the liquid is fully absorbed by the rice. Simmer for about 10 to 20 minutes.
- Remove from heat and allow to cool slightly (you don’t want to wrap the rice when it is extremely hot). Place about 1/4 cup of the rice mixture on a trimmed banana leaf, about 1/2 inch away from the long edge. Shape into logs about 1 inch wide and 5 inches long. Tightly roll the rice inside the banana leaf twice and fold the ends to seal.
- To steam: In a large pot, pour in water that sits below the level of your steamer. Place the suman on your steamer with the fold side down. Steam until rice is fully cooked, about 60 to 90 minutes.
- Remove your suman from the heat. Let it cool slightly and carefully peel open. Top with latik syrup, sugar, shredded coconut, or condensed milk. Enjoy!
- Cook the coconut milk, brown sugar and salt over medium heat while stirring. Make sure not to burn the bottom. Continue cooking until it has a thicker consistency, about 20 minutes.
Notes
More Recipes You’ll Love
This recipe continues my series of kakanin, Filipino rice based desserts. You can find the others on my website:
- Puto is a soft and fluffy rice cake topped with something salty. In my case, American yellow cheese.
- Cassava Cake is a bouncier flan that uses cassava as a base. It is topped with custard.
- My siblings fight over kutsinta, a sugar and glutinous rice mixture that is steamed.
- Palitaw is probably the most basic and easiest kakanin you can make.
- Biko is caramelized sticky rice on a bed of banana leaves that is my favorite of all kakanin
- Sapin-sapin is the iconic tri-colored rice cake that blends ube, jackfruit, and coconut flavors