Snack
Suman with Coconut
About this dish
Suman with coconut is a classic Filipino rice cake made by steaming glutinous rice in banana leaves until tender and fragrant, then serving it with a generous sprinkle of freshly grated coconut and a dusting of sugar. The steeped rice and banana-leaf wrap gently infuse the suman with a soft, earthy aroma, while the coconut adds a creamy contrast.
This simple, no-fuss merienda or snack has been part of Filipino celebrations for centuries, often paired with a drizzle of latik or a side of ripe mango. Liza's version stays true to tradition with clear, home-cook-friendly steps that work in any kitchen.
Ingredients
UK and US measurements are both included for every recipe.
Glutinous rice
grain500 g
Imperial measurement: 2 1/2 cups
Grated coconut
fruit200 g
Imperial measurement: 2 cups
Coconut milk
liquid400 ml
Imperial measurement: 1 2/3 cups
Banana leaves
vegetable8 to 10 pieces, 20 cm x 30 cm (8 in x 12 in)
Imperial measurement: 8 to 10 pieces, 8 in x 12 in
White sugar
other100 g
Imperial measurement: 1/2 cup
Fine salt
seasoning3 g
Imperial measurement: 1/2 tsp
Kitchen twine
other30 cm (12 in) pieces, as needed
Imperial measurement: 12 in pieces, as needed
Method
Rinse and soak the glutinous rice
30 minutes (active, plus soaking time)Put the glutinous rice in a large bowl and rinse with cold water until the water runs almost clear, about 3 changes. Add enough fresh water to cover the rice by 5 cm (2 in), then let it soak for at least 4 hours or overnight.
Prepare the steamer pot
10 minutesFill the bottom of a steamer pot with water, making sure the water does not touch the steamer basket, and bring to a boil over medium-high heat.
Drain and season the rice
5 minutesDrain the soaked rice well and transfer to a bowl. Stir in 1/2 teaspoon salt and 1 to 2 tablespoons of coconut milk, just enough to moisten and flavour the grains without making them soupy.
Soften the banana leaves
10 minutesPass each banana leaf quickly over an open flame or dip in hot water for a few seconds until pliable. Wipe dry. Cut into 20 x 30 cm pieces.
Wrap the suman
20 minutesPlace 1/2 cup of the drained rice in the centre of a banana leaf. Fold the sides over to enclose the rice into a neat bundle, then fold the ends and secure with kitchen twine or a strip of banana leaf. Repeat with the remaining rice.
Steam the suman
45-50 minutesArrange the wrapped suman in a single layer in the steamer basket. Steam over boiling water for 45 to 50 minutes, until the rice is fully cooked, translucent, and firm but tender. Add more hot water to the pot if needed during steaming.
Cool and serve with coconut
10 minutesCareful, they are hot! Transfer the cooked suman to a plate and let them rest for 5 to 10 minutes. Unwrap, then serve with a generous sprinkle of freshly grated coconut and white sugar.
Equipment
- Large bowl
- Steamer pot with basket
- Kitchen twine or banana leaf strips
- Knife or scissors
Nutrition facts
Tips
- Soaking the glutinous rice overnight gives the suman a softer, more tender bite, so don't rush this step if you have the time.
- If banana leaves are hard to find, you can steam the rice mixture in small heatproof bowls or ramekins, but the banana leaf adds a lovely fragrance and a traditional look.
- Freshly grated coconut is best here, but if using desiccated coconut, rehydrate it in a little warm coconut milk before serving., These suman freeze beautifully, wrap tightly and steam again for 10 minutes to reheat, keeping that soft, sticky texture.
Serving suggestions
- Serve warm or at room temperature as a merienda with hot coffee or tea.
- Pair with ripe mango slices or a drizzle of latik for extra indulgence.
- Arrange on a platter with extra grated coconut and sugar on the side for a festive spread.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.