Suman (Filipino Sticky Rice)
Simple 4-ingredient suman — Filipino sticky rice wrapped in banana leaves and boiled until tender. A comforting family recipe (how my Lolo makes it) served with a thick coconut-brown sugar sauce and optional toasted coconut.
Yield
8
Time
3 hours 15 minutes
Ingredients
2 cups short-grain glutinous rice (sweet rice), soaked overnight and drained
Banana leaves, washed and cut into ~8x10-inch pieces (enough for wrapping)
1 cup brown sugar
1 can (13.5–14 oz / ~400 ml) coconut milk
Water (for soaking rice and for boiling)
Kitchen string or twine for tying
Toasted shredded coconut (optional, for topping)
Instructions
Step 1
Soak rice: Rinse the glutinous rice under cold water until water runs clear. Cover with fresh water and soak overnight (8–12 hours). Drain just before assembling.
Step 2
Prepare banana leaves: Soak or wipe the leaves with hot water to clean them. Briefly pass each leaf over a low flame or hold over hot water to make them pliable and easier to fold. Wipe dry.
Step 3
Portion rice onto leaves: Place a leaf flat (shiny side down). Put about 1/4–1/3 cup (or roughly “2 scoops” depending on your scoop) of drained rice near one edge of the leaf.
Step 4
Wrap the suman: Roll and tuck the banana leaf around the rice. Fold one side inward, shake the rice to that side, fold the other side inward, shake again, then roll tightly toward the end so the rice is secure and the packet is compact.
Step 5
Tie securely: Tie each packet tightly with kitchen string. Optionally, tie pairs of suman together with two strings for extra seal so water doesn’t get in during cooking.
Step 6
Boil the suman: Place the wrapped suman in a large pot and cover completely with water. Bring to a boil, then reduce to a steady simmer and cook for about 2.5 hours (150 minutes) until the rice is sticky and fully cooked. Make sure the water always covers the suman; add more boiling water as needed during cooking.
Step 7
Make the coconut-brown sugar sauce: While the suman is boiling (or during the last 20 minutes), combine 1 cup brown sugar and 1 can coconut milk in a small saucepan. Cook over medium-low heat, stirring frequently, for about 15 minutes until the mixture thickens into a syrupy sauce. Remove from heat and let cool slightly — it will thicken more as it cools.
Step 8
Finish and serve: Remove suman from the pot and let cool slightly before unwrapping. Serve warm or at room temperature with a drizzle of the coconut-brown sugar sauce and a sprinkle of toasted shredded coconut, if desired.
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