Filipinos just love rice. We love it so much that we want to eat it for dessert too! So any Filipino knows what suman is. It’s a sticky rice dessert wrapped and cooked in banana leaves. It’s not too sweet, so while eating you top it with muscovado sugar, coco jam, or dip it in hot chocolate. You can also draw some Thai inspiration and serve it with fresh mangoes.
I’m all about eating a little healthier whenever you can. So with this recipe, I decided to put some fresh mangoes on the side. That way you can get a bit of fruit in while still enjoying the holidays. You can make it more Filipino-Christmas-y by serving tablea hot chocolate with this dessert. As with most Filipino recipes, anything goes!
Suman is super fun to make at home. It’s not the easiest of desserts, but it’s a joy to make. My version is pretty simple and beginner-friendly, so if you’ve never made suman before, this is great. Your guests will love you for serving suman for Christmas dessert. And having fresh banana leaves in the kitchen just adds that Filipino touch that every Christmas or Noche Buena needs.
Whatever you need this holiday season can be found in Landers Superstore. They have 4 branches across Metro Manila to serve you! Check them out at:
Landers Alabang West
- 1 1/2 cup of white sticky rice submerged and soaked overnight in water
- 2 cups coconut cream
- 3/4 cup of sugar
- banana leaves
- 1 tbsp butter
- 3/4 cup of puffed rice (pinipig)
- 1/3 cup muscobado sugar
- 4 tbsp sesame seeds
- fresh mangoes
- coconut sugar to taste
- Day before cooking, soak the glutinous/malagkit rice in water overnight.
- Using a wide pan, bring coconut cream to a boil. Add sugar and mix until dissolved.
- Drop in soaked glutinous rice into the cream. Mix and bring the cream to a gentle simmer. Cover and let cook for about 15 minutes.
- Once the rice is half-cooked (after about 15 minutes), remove from heat and allow to cool.
- Lightly warm over the stove your banana leaves if they’re a bit stiff. This will make them easier to fold and prevent cracks.
- Put a couple of tablespoons of the glutinous rice onto a piece of banana leaf. Roll and fold into a log.
- Using a thin strip of banana leaf, tie up the log securely in the centre.
- Repeat until all glutinous rice is finished.
- Place in a steamer and steam for 30 minutes.
- Melt butter in a pan.
- Add puffed rice (pinipig) to the pan with melted butter. Add muscovado sugar and sesame seeds.
- Lightly toast the pinipig and cook until the sugar is slightly melted with the butter. Set aside and let cool.
- Unwrap suman once cooked and serve with slices of fresh mango and the pinipig topping. Enjoy!
As usual, when yummy dessert is being made in the kitchen, Nico Bolz has to make an appearance. Watch it all go down in the video below: