Suman with Coconut Caramel Sauce

These sticky rice cakes get cooked halfway through in coconut milk and pandan leaves, before being cooled down and wrapped in banana leaves and getting steamed until tender.



  • 2 cups malagkit/glutinous rice, washed and drained once
  • 1-1/2 cups coconut cream
  • 2 stalks pandan leaves, tied into a knot
  • 1/3 cup sugar
  • 1/2 tsp salt
  • banana leaves, both sides passed through open flame

Coconut Caramel Sauce

  • 1 cup sugar
  • 1 cup coconut cream
  • 2 tbsp margarine


  1. In a saucepan, combine rice, coconut cream, pandan leaves, sugar, and salt. Mix and put over high heat covered. When it boils, bring the heat to low and cook for 12-15 minutes every 3 minutes until moisture has been absorbed by rice completely. Cool down and discard pandan leaves.
  2. At the bottom-middle part of a banana leaf add 1/3 cup of sticky rice and roll tightly into a cigar folding both ends to seal. Steam for 30 minutes.

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