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This Filipino rice cake is very similar to the one I sneak from my parents’ kitchen. The key difference here is that the rice is cooked with coconut milk and brown sugar, so it’s delicious on its own.
I also made a caramelized coconut topping called latik syrup. My mom usually uses latik with suman sa lihiya, but I like it on this version too — especially since it uses up the remaining coconut milk.
What is Suman Malagkit?
Suman Malagkit is a traditional Filipino kakanin (rice-based dessert) made from glutinous rice, brown sugar, and coconut milk, steamed in banana leaves. The result is chewy, sticky rice with a warm caramel flavor and a subtle aroma from the banana leaves. It’s often served with toppings like latik syrup, grated coconut, sugar, or condensed milk.
Ingredients for Suman
The ingredient list for this suman is short and simple: glutinous rice, brown sugar, full-fat coconut milk, a pinch of salt, and banana leaves for wrapping. For a finishing touch I include an optional latik syrup made by reducing coconut milk with brown sugar until syrupy.
How to Make Suman Step-by-Step
Below is an overview of the steps. Full quantities and the detailed recipe card are further down the page.
1. Soak the glutinous rice overnight (or at least 8 hours), then drain.
2. In a medium saucepan, combine coconut milk, brown sugar, and salt. Add the drained rice and simmer, stirring occasionally, until the liquid is absorbed and the rice becomes sticky.
3. Portion about a 1-inch by 5-inch log of the rice mixture onto a trimmed, rinsed, and dried banana leaf (roughly 5 x 10 inches per suman). Roll tightly twice and fold the ends to seal.
4. Place the suman in a steamer with the folded side down and steam for 60–90 minutes until fully cooked. Let cool slightly before unwrapping.
How to make Latik Syrup
To make latik syrup, simmer the remaining coconut milk with brown sugar and a pinch of salt over medium heat, stirring frequently to prevent burning. Reduce until it reaches a syrupy consistency (about 20 minutes). Drizzle over warm suman before serving.
Variations of Suman
There are many regional variations of suman. Some versions include jackfruit, corn, or grated cassava. Suman sa lihiya uses lye water for a slightly bouncier texture. Tupig is similar in ingredients but is grilled over coals instead of steamed, giving it a smoky, charred flavor.
Tools
Ozeri Food Scale
A kitchen scale helps when recipes list weights. Measuring by weight gives more consistent results than volume.
Coconut Milk
Choose full-fat coconut milk with minimal additives. Note: coconut milk and coconut cream are different—coconut milk is thinner and more suited for this recipe.
Bamboo Steamer
A bamboo or metal steamer works well for cooking suman; use whatever fits your setup.
Recipe
Last updated October 2025
Sticky Rice in Banana Leaves (Suman Malagkit)
A Filipino sticky rice dessert wrapped in banana leaves. Sweet, soft, and cooked with coconut milk for the perfect kakanin treat.
Ingredients
For the Suman
- fresh banana leaves, trimmed and cleaned
- 113 mL (4.5 oz) full-fat coconut milk (about 1/3 of a can)
- 107 grams (1 cup) brown sugar
- 1/4 teaspoon salt
- 185 grams (1 cup) glutinous rice, soaked overnight
Latik Syrup Topping (optional)
- 267 grams full-fat coconut milk (remainder of the can)
- 213 grams (1 cup) brown sugar
- pinch of kosher salt
Method
- Place glutinous rice in a bowl, cover with water, and soak overnight. Drain before using.
- Prepare banana leaves: rinse, pat dry, and trim to roughly 5 x 10 inch rectangles.
- In a medium pot over medium-low heat, combine drained rice, coconut milk, brown sugar, and salt. Stir occasionally and simmer until the liquid is absorbed and the rice is sticky (about 10–20 minutes).
- Remove from heat and let cool slightly. Place about 1/4 cup of the rice mixture on a banana leaf, about 1/2 inch from the long edge. Shape into a 1 x 5 inch log, roll tightly twice, and fold the ends to seal.
- Fill a steamer pot with water below the steamer level and arrange the suman with the folded side down. Steam for 60–90 minutes until fully cooked.
- Let cool slightly, unwrap, and top with latik syrup, sugar, shredded coconut, or condensed milk. Serve warm.
How to Make the Latik Syrup (optional)
- Combine the remaining coconut milk, brown sugar, and a pinch of salt in a small saucepan. Simmer over medium heat, stirring frequently to prevent scorching, until reduced to a thick syrup (about 20 minutes). Drizzle over warm suman.
Notes
The latik syrup is optional but a great way to use the rest of the coconut milk. Traditionally, latik is served with suman sa lihiya, but it’s delicious on this version as well. Suman can be enjoyed with shredded coconut, sugar, or condensed milk according to preference.
More Recipes You’ll Love
This suman is part of a series on kakanin, Filipino rice desserts. Other recipes include puto (steamed rice cake), cassava cake, kutsinta, palitaw, biko, and sapin-sapin — each offering a unique texture and flavor profile within Filipino sweets.