Suman Malagkit with Coconut Caramel

Suman Malagkit and Coconut Caramel Sauce burnt with banana leaves are a delicious meal or dessert.

What is suman malagkit
Ingredient notes
Cooking tips
How to cook on steamer
Giving suggestions
The rest of the storage
Other recipes for kakanin
Suman Malagkit and Coconut Caramel Sauce
Her pictures looked lovely; I could not wait to sink my teeth into my cloak of this old Filipino dish.
But even though I had all the ingredients in my pantry and frozen banana leaves in my fridge, I was disappointed that the mangoes weren’t there at the time of year because really, what better way to recommend a fragrant suman than sweet, honeyy pieces of this fruit? Salted caramel coconut sauce, that’s it!
You, that rich, creamy gold sauce? Amazing! One dunk of my suman for that golden liquid and mango was all forgotten.

Very good, you can want it in EVERYTHING.
Plus, it’s very easy to make with just three ingredients! You can make the recipe before or twice the recipe and store it in the refrigerator at any time wishes.
What is suman malagkit
Suman Malagkit is a Filipino delicacy made from glutinous rice cooked with sugary coconut milk and a pinch of salt until done. The mixture is wrapped in banana leaves and then boiled or smoked until softened and chewed.

Sticky rice cake is usually served with brown sugar, latik, caramel sauce, or a side of watery mango. A filling snack or dessert and delicious with a cup of hot chocolate, coffee, or tea.

Ingredient notes
Glutinous Rice- in an area called “malagkit” in the Philippines. Also known as sweet rice or sticky rice. It has a white leaf that turns glossy, shiny and sticky when cooked.
Sliced ​​sugar – used to make sweet rice sticky.
Salt – balances sweetness
Coconut milk – while freshly squeezed coconut milk brings out the best flavor, a canned milk coconut milk offers the perfect alternative. You can also try the powder form and recreate it according to the package instructions.
Brown sugar – gives the sauce a rich caramel flavor and amber color.
Cooking Tips
Soak glutinous rice in water for an hour to cook evenly and quickly.

Briefly transfer the banana leaves to a low heat to soften and simmer. If you use frozen banana leaves, do not rush them to the fire. Wash gently in warm water until soft.
You can add a pandan leaf with knots when cooking rice to get the aroma and taste.
Use a suman pot that will fit well, and then measure the suman bottom with a plate so that it does not float while boiling.
How to cook on steamer
Arrange the banana-shaped rice mixture on the side folded down in a steamer basket. You can skip tying the edges of the suman if you smoke them.
Smoke over medium heat for about 40 to 60 minutes or until sticky rice is soft, chewy, and fully cooked.
Remove from the steamer and unwrap carefully to enjoy.

Giving suggestions
Suman malagkit is usually served with brown sugar, latik, caramel sauce, or a side of watery mango.
The rest of the storage
Store the rest in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
To reheat, fry for 3 to 5 minutes or warm in a microwave.

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