Wrapped in leaves and steamed to perfection, Filipino suman is more than a rice treat— it’s a piece of cultural heritage. In this post, we’ll share our famous suman recipe and the tips & tricks we use to get the perfect suman every single time.
Why People Love Suman
Suman is a classic Filipino snack made from sticky rice and coconut milk.
But it’s more than just tasty food. It’s a piece of Filipino history and culture in every bite. Making suman can also be a group thing, showing off the Filipino teamwork vibe called bayanihan.
And the banana or palm leaf wrapping? That’s just how we in the Philippines roll with nature. Whether you’re munching on it in Manila or elsewhere, suman’s appeal never gets old.
Suman Cooking Tips
Want to get that sticky and delicious suman all the time? You better follow these tips:
Choose the Right Rice
Opt for high-quality glutinous or sticky rice. It gives suman its characteristic soft and chewy texture.
Wash the Rice Properly
Make sure to rinse it well, again and again, until the water’s clear. This helps ditch that extra starch and keeps your suman from turning into a sticky mess.
The Coconut MilkMatters
If you can, get fresh coconut milk. If not, a good-quality canned one will do the trick for that creamy punch.
Soak It Well
Let your rice hang out in the water for a few hours or, even better, overnight. It helps it cook evenly and gives that perfect texture.
Keep an Eye on the Mix
When you’re stirring rice into that luscious coconut milk, aim for a thick blend― something that can hold its shape but isn’t parched.
Prepare the Leaf Properly
If you’re using banana or palm leaves, make sure they’re cleaned and slightly wilted over an open flame. This makes them easier to wrap.
Secure the Wrapping
Tie each suman securely with twine or strips from the banana or palm leaves to ensure they don’t unravel during cooking.
Steam Smart
Arrange the suman in your steamer so steam can wiggle around them freely. That way, they’ll all cook at the same pace.
Watch the Water
While steaming, keep an eye on the water level. If it’s running low, top it up with hot water to keep things steamy and prevent drying out.
Take a Break
Once you’re done steaming, give your suman a moment to cool down. They’ll firm up a bit and be easier to manage.
Garnish Them
Pop some latik (a yummy coconut caramel sauce) on the side, or maybe some slices of ripe mango or a cup of hot cocoa.
Stash’ Em Right
If you’ve got leftovers (lucky you!), tuck them in the fridge. When you’re ready for round two, a quick steam will bring them back to life.
What to Serve With Suman
Want to take your suman game to the next level? Serve suman with these goodies:
Latik
Think caramel but coconutty. This golden-brown sauce made from reduced coconut milk is a tried-and-true favorite with suman.
Tsokolate
It’s not just hot chocolate; it’s Filipino hot chocolate made from those cacao disks, perfect for cozy breakfasts.
Mango Slices
Fresh, sweet mangoes alongside suman? It’s a tropical match made in heaven.
Fresh Coconut
A handful of shredded coconut offers an extra burst of texture and a hint of sweetness.
Sweetened Fruits
Whether candied or in a compote, fruits give a lovely tart-sweet contrast to suman.
Ube Jam
This vibrant purple spread has an earthy sweetness that makes suman sing.
Sugar and Sesame
It’s simple but transformative. Those toasted sesame seeds add a lovely nutty crunch.
Salted Eggs
Sounds quirky, but sliced salted eggs bring out suman’s sweetness in a delightful way.
Nutty Spreads
Spread peanut butter or almond butter on your suman for a contemporary spin.
Ice Cream
Imagine suman with a dollop of your fave ice cream. Refreshing and indulgent, especially when the sun’s out.
How to Store Suman
Extend your suman’s shelf life by following these tips:
1. Cool completely.
Allow the suman to cool to room temperature to avoid condensation which can lead to spoilage.
2. Keep it wrapped.
Those banana or palm leaves aren’t just for show! They help this suman recipe stay moist and tasty.
3. Put them in the fridge.
Planning to munch on them within a week? Pop the suman in sealed containers or zip-lock bags and tuck them in the fridge. They’ll be good for three to five days.
4. Freeze for later.
If you’re playing the long game, wrap each suman snugly in plastic or foil. Then, place them in freezer-safe bags or containers. They’ll stay fresh for a month or two.
5. Warm it up before serving.
Got a hankering for some suman? Steam is the way to go. If they’ve been in the deep freeze, let them thaw in the fridge first.
6. Do a quick check.
Before digging in, give the suman recipe a once-over. Any weird smells or mold? It’s best to steer clear.
Suman Recipe
Suman Recipe
Ingredients
- 2 cups glutinous (sticky) rice
- 3 cups coconut milk
- 1 cup white sugar adjust to taste
- banana or palm leaves for wrapping
- 1 tsp salt
- twine or banana leaf for tying
Instructions
- Start by giving the glutinous rice a good rinse until you see clear water. Let it soak for a few hours, or even better, overnight. Once that's done, drain out all the water.2 cups glutinous (sticky) rice
- Grab a big pot and toss in the rice, some coconut milk, a pinch of salt, and sugar. Keep it low to medium flame and stir regularly so nothing sticks or burns. You're looking for a thick, dough-like consistency you can shape with your hands.3 cups coconut milk, 1 cup white sugar, 1 tsp salt
- If you're using banana leaves, give them a quick wave over a flame. This little trick makes them easier to fold without tearing. Then, cut them into sizable rectangles for wrapping.banana or palm leaves
- Lay out a leaf and spoon in two to three tablespoons of your rice mix. Shape it into a rectangle, fold it in the leaf, and secure it either with some string or a strip from the leaf itself.twine or banana leaf for tying
- Pile your suman parcels in a steamer. Double-check you've got enough water to steam and let them cook for about 45 minutes to an hour. You want that rice to be perfectly soft.
- Once cooked, take them out and let them cool for a bit. Serve them warm, and pair them with whatever you fancy – maybe some juicy mango slices, a sprinkle of sugar, or a drizzle of latik. Enjoy your suman feast.
Cuisine: Filipino
Prep Time: 4 hours (mostly for soaking the rice)
Cook Time: 1 hour
Total Time: 5 hours
Servings: 10
Ingredients
2 cups glutinous (sticky) rice
3 cups coconut milk
1 cup white sugar (adjust to taste)
banana or palm leaves for wrapping
1 teaspoon salt
twine or strips of banana leaf for tying
Instructions
- Start by giving the glutinous rice a good rinse until you see clear water. Let it soak for a few hours, or even better, overnight. Once that’s done, drain out all the water.
- Grab a big pot and toss in the rice, some coconut milk, a pinch of salt, and sugar. Keep it low to medium flame and stir regularly so nothing sticks or burns. You’re looking for a thick, dough-like consistency you can shape with your hands.
- If you’re using banana leaves, give them a quick wave over a flame. This little trick makes them easier to fold without tearing. Then, cut them into sizable rectangles for wrapping.
- Lay out a leaf and spoon in two to three tablespoons of your rice mix. Shape it into a rectangle, fold it in the leaf, and secure it either with some string or a strip from the leaf itself.
- Pile your suman parcels in a steamer. Double-check you’ve got enough water to steam and let them cook for about 45 minutes to an hour. You want that rice to be perfectly soft.
- Once cooked, take them out and let them cool for a bit. Serve them warm, and pair them with whatever you fancy – maybe some juicy mango slices, a sprinkle of sugar, or a drizzle of latik. Enjoy your suman feast.
Frequently Asked Questions
Yes, suman is a Filipino delicacy made of sugar, glutinous rice, and coconut milk. It’s wrapped in banana or coconut leaves before steaming.
Suman is known for being a Filipino delicacy served as merienda or dessert. It is often served during festivals and on Christmas.
You should eat suman during breakfast or as an afternoon snack.
Conclusion
Suman isn’t just your everyday snack; it’s a ticket to the Philippines right from your kitchen. Armed with our top-notch recipe and insider tips, you’re all set to whip up some suman magic. Happy cooking!
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