• 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.
  3. To make the sauce, melt and caramelize the sugar in a pan. Add coconut cream while stirring. Add margarine and mix until incorporated. Serve on the side with the suman.