Suman Malagkit with Coconut Caramel Sauce steamed in banana leaves is the perfect snack or dessert. This Filipino sticky rice is soft, chewy, and made extra delicious with a rich and creamy sauce. It’s seriously addictive!
I saw this suman malagkit recipe on The Skinny Pot, and I knew I had to try it pronto. Her photos looked delectable; I couldn’t wait to sink my teeth into my very own batch of this classic Filipino treat.
But although I had all the ingredients in my pantry plus frozen banana leaves in my freezer, I was somewhat disappointed that mangoes are not in season because really, what better compliments fragrant suman than sweet, juicy slices of this fruit? Salted coconut caramel sauce, that’s what!
- Glutinous rice– locally called “malagkit” in the Philippines. It is also known as sweet rice or sticky rice. It has a white grain that turns shiny, translucent, and sticky when cooked.
- Granulated sugar– used to sweeten the sticky rice.
- Salt– balances the sweetness
- Coconut milk – while freshly-pressed coconut milk delivers the best flavor, canned coconut milk provides a convenient alternative. You can also try the powder form and reconstitute it according to package directions.
- Brown sugar– gives the sauce a richer caramel flavor and amber color.
Suman malagkit is usually served with brown sugar, latik, caramel sauce, or a side of juicy mangoes. It’s a filling snack or dessert and delicious with a cup of hot chocolate, coffee, or tea.