Suman (Sticky Rice Cake in Banana Leaf)
Suman is glutinous rice cooked low and slow in coconut milk until every grain turns rich and sticky, then bundled into banana leaves and steamed into neat, portable logs. The banana leaf does double duty, perfuming the rice as it steams and making suman easy to pack for a trip or a merienda on the go. It’s traditionally dipped in sugar or paired with ripe mango, though it needs neither to taste good.
Watch It Made
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Instructions
- In a heavy pot, combine the drained glutinous rice, coconut milk, coconut cream, sugar, and salt. Cook over medium-low heat, stirring frequently, until the liquid is mostly absorbed and the rice turns thick and sticky, about 15-20 minutes. The rice will still be slightly undercooked at this stage — that’s fine.
- Remove from heat and let the mixture cool slightly until safe to handle.
- Pass the banana leaf squares briefly over a stovetop flame or hot pan until they soften and turn glossy — this makes them pliable and prevents tearing.
- Place about 1/3 cup of the rice mixture in the center of a banana leaf square. Fold the leaf over the rice to form a tight log, then fold in the ends and tie securely with kitchen twine.
- Repeat with the remaining rice and banana leaves.
- Arrange the wrapped suman in a steamer and steam over boiling water for 40-45 minutes, until the rice is fully tender and translucent.
- Let cool slightly before unwrapping. Serve with a sprinkle of white sugar or alongside ripe mango slices.
Cook's Tip
Don't fully cook the rice on the stove before wrapping — leaving it slightly underdone lets it finish cooking evenly inside the sealed banana leaf during steaming, which is what gives suman its uniform, sticky texture all the way through instead of a mushy outside and firm center.