How to Cook Suman Malagkit (Sweet Rice Cake) – The Ultimate Guide

AvatarByKelsey Hammons How To Cook (Dishes)?

How To Cook Suman Malagkit

Suman malagkit is a sweet rice cake popular in the Philippines. It is made from glutinous rice, coconut milk, and sugar, and is often flavored with pandan leaves. Suman malagkit is typically steamed or boiled, and can be served as a dessert or snack.

This article will provide you with a step-by-step guide on how to cook suman malagkit. We will cover everything from choosing the right ingredients to steaming the suman to serving it. So whether you are a seasoned cook or a complete beginner, you will be able to make delicious suman malagkit with this guide.

Ingredients Instructions Notes
– 1 cup glutinous rice flour
– 1 cup water
– 1/2 cup sugar
– 1/4 cup coconut milk
– 1/4 cup grated coconut
– 1/4 cup latik (optional) 		1. In a large bowl, combine the glutinous rice flour, water, and sugar. Mix until well combined.
2. Bring a pot of water to a boil. Add the rice flour mixture and cook, stirring constantly, until the mixture thickens and forms a dough.
3. Remove the dough from the heat and knead for a few minutes until it is smooth and elastic.
4. Divide the dough into equal pieces and roll each piece into a ball.
5. Place the balls in a steamer and steam for 15-20 minutes, or until they are cooked through.
6. Remove the suman from the steamer and let cool slightly.
7. Serve with coconut milk, latik, and grated coconut. 		– You can also use coconut cream instead of coconut milk.
– If you don’t have a steamer, you can also cook the suman in a pot of boiling water. Just be sure to cover the pot and reduce the heat to low.
– The suman can be stored in an airtight container in the refrigerator for up to 3 days.

Suman malagkit is a Filipino rice cake made from glutinous rice flour, coconut milk, and sugar. It is a popular dessert during festivals and special occasions. Suman malagkit is chewy and sweet, with a slightly nutty flavor from the coconut milk. It is often served with grated coconut and chopped peanuts.

Ingredients

  • 1 cup glutinous rice flour
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup coconut milk
  • 1/4 cup grated coconut
  • 1/4 cup chopped peanuts
  • 1/4 cup butter
  • 1/4 cup lard
  • 1/4 cup water

Instructions

1. In a large bowl, combine the glutinous rice flour, water, sugar, and coconut milk.
2. Bring a pot of water to a boil. Add the glutinous rice flour mixture and stir constantly until it comes to a boil. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
3. Remove from heat and let cool for 5 minutes.
4. Grease a 9×13 inch baking pan with butter.
5. Pour the glutinous rice mixture into the prepared baking pan and spread evenly.
6. Let cool completely.
7. Cut into squares and serve with grated coconut and chopped peanuts.

Tips

  • To make sure the suman malagkit is cooked through, insert a toothpick into the center. If the toothpick comes out clean, the suman malagkit is done.
  • If you don’t have a 9×13 inch baking pan, you can use a smaller pan or even a muffin tin. Just be sure to adjust the cooking time accordingly.
  • Suman malagkit can be stored in an airtight container at room temperature for up to 2 days. It can also be frozen for up to 2 months.

Suman malagkit is a delicious and easy-to-make Filipino dessert. It is perfect for any occasion, and it is sure to be a hit with your family and friends. So why not give it a try today?

How To Cook Suman Malagkit?

Suman malagkit is a Filipino rice cake made from glutinous rice, coconut milk, and sugar. It is a popular dessert during the Christmas season, but it can be enjoyed year-round. Suman malagkit is soft, chewy, and sweet, with a subtle coconut flavor. It is often served with a side of latik, which is a caramelized coconut sauce.

To make suman malagkit, you will need the following ingredients:

  • 2 cups glutinous rice flour
  • 1 cup water
  • 1 cup sugar
  • 1 can (13.5 ounces) coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Vegetable oil, for greasing the steamer

Instructions:

1. In a large bowl, combine the glutinous rice flour, water, and sugar. Mix until the ingredients are well combined and a dough forms.
2. Grease a steamer with vegetable oil.
3. Divide the dough into 12 equal pieces. Roll each piece into a ball.
4. Place the balls of dough in the steamer and steam for 15 minutes, or until they are cooked through.
5. Remove the suman malagkit from the steamer and let cool slightly.
6. In a large saucepan, combine the coconut milk, vanilla extract, and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
7. Pour the coconut milk sauce over the suman malagkit. Serve immediately.

Suman malagkit can be stored in an airtight container in the refrigerator for up to 3 days.

Ingredients

The following are the ingredients you will need to make suman malagkit:

  • 2 cups glutinous rice flour
  • 1 cup water
  • 1 cup sugar
  • 1 can (13.5 ounces) coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Vegetable oil, for greasing the steamer

Instructions

To make suman malagkit, you will need to follow these steps:

1. In a large bowl, combine the glutinous rice flour, water, and sugar. Mix until the ingredients are well combined and a dough forms.
2. Grease a steamer with vegetable oil.
3. Divide the dough into 12 equal pieces. Roll each piece into a ball.
4. Place the balls of dough in the steamer and steam for 15 minutes, or until they are cooked through.
5. Remove the suman malagkit from the steamer and let cool slightly.
6. In a large saucepan, combine the coconut milk, vanilla extract, and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
7. Pour the coconut milk sauce over the suman malagkit. Serve immediately.

Tips

Here are a few tips for making suman malagkit:

  • Use fresh, cold water when making the dough. This will help to create a smooth, chewy texture.
  • Steam the suman malagkit for 15 minutes, or until they are cooked through. If you undercook the suman malagkit, they will be chewy and hard. If you overcook the suman malagkit, they will be mushy and soft.
  • Use a large saucepan when making the coconut milk sauce. This will help to prevent the sauce from boiling over.
  • Simmer the coconut milk sauce for 5 minutes, or until it has thickened. If you simmer the sauce for too long, it will become too thick and lumpy.
  • Serve the suman malagkit immediately after it is made. If you let the suman malagkit cool, it will become hard and chewy.

Variations

Suman malagkit can be made with a variety of different ingredients. Here are a few variations to try:

  • Add shredded coconut to the dough. This will add a delicious coconut flavor to the suman malagkit.
  • Add raisins or other dried fruits to the dough. This will add a sweet and chewy texture to the suman malagkit.
  • Top the suman malagkit with latik, which is a caramelized coconut sauce. This will add a rich and creamy flavor to the suman malagkit.
  • Serve the suman malagkit with a side of ube halaya, which is a purple yam jam. This will add a sweet

    How to Cook Suman Malagkit?

Q: What are the ingredients for suman malagkit?

A: The ingredients for suman malagkit are:

  • 1 cup glutinous rice (also known as sweet rice or sticky rice)
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup coconut milk
  • 1/4 cup grated coconut
  • 1/4 teaspoon salt

Q: How do I cook the rice?

A: To cook the rice, you will need to:

1. Rinse the rice in cold water until the water runs clear.
2. Add the rice, water, sugar, coconut milk, grated coconut, and salt to a medium saucepan.
3. Bring the mixture to a boil over medium heat.
4. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and soft.
5. Remove the saucepan from the heat and let the rice cool for a few minutes.

Q: How do I shape the suman malagkit?

A: To shape the suman malagkit, you will need to:

1. Take a handful of the cooked rice and form it into a ball.
2. Flatten the ball slightly and place it on a piece of banana leaf.
3. Repeat steps 1 and 2 until you have used all of the rice.

Q: How do I cook the suman malagkit in banana leaves?

A: To cook the suman malagkit in banana leaves, you will need to:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Line a baking sheet with parchment paper.
3. Place the suman malagkit balls on the baking sheet, spaced apart.
4. Fold the banana leaves over the suman malagkit balls, tucking the edges in to seal.
5. Bake the suman malagkit for 20-25 minutes, or until the banana leaves are browned and the rice is heated through.

Q: How do I serve suman malagkit?

A: Suman malagkit is traditionally served warm with a side of grated coconut. It can also be served with other toppings, such as condensed milk, chocolate sauce, or fruit.

Q: Can I make suman malagkit ahead of time?

A: Yes, you can make suman malagkit ahead of time. To do this, simply cook the rice according to the instructions above and then let it cool completely. Once the rice is cool, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat the suman malagkit, simply place it in the microwave for 30 seconds to 1 minute, or until heated through.

suman malagkit is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a great way to use up leftover rice, and it can be customized with a variety of different toppings and fillings. Whether you are looking for a simple and sweet treat or a more complex and flavorful dessert, suman malagkit is sure to please. So next time you are looking for a delicious and easy-to-make dessert, give suman malagkit a try!

Author Profile

Kelsey Hammons
Kelsey Hammons
I was born and raised in the fabulous state of Maryland but recently decided to pack up my stuff and move to the Midwest city they call Chicago.

I hope to capture all of my life’s adventures of living in the windy city. AKA the food I cook, my journey to the Chicago Marathon, the books I read and the trashy TV shows I watch. I’m a health-nut, book-worm and exercise fiend.

Join me, Kelsey, on this exciting journey as I embrace the challenges and joys of my new life in Chicago. From mastering the art of healthy cooking to hitting the pavement for marathon training, my blog is a window into my world of self-discovery and fun.

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