Suman (Sweet Sticky Rice in Banana Leaf)
Glutinous rice cooked in coconut milk, wrapped tightly in banana leaves, and steamed until firm and slightly chewy, often dipped in sugar. A shared treat across Guam's CHamoru and Filipino communities.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Steamer
- •Banana leaves
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 6
- carbs
- 38
- protein
- 3
- calories
- 210
Instructions
- 1
Drain the soaked rice. Add it to a saucepan with the coconut milk, sugar, and salt.
- 2
Cook over medium-low heat and stir often. Cook until most liquid is absorbed and rice is partly cooked, about 10 minutes.
- 3
Let the rice mixture cool slightly.
- 4
Pass the banana leaves briefly over an open burner flame or dip them in hot water to soften.
- 5
Spoon the rice mixture onto each leaf. Roll tightly into a log, fold in the ends, and tie with kitchen twine.
- 6
Steam the wrapped logs for 45-50 minutes until they feel firm.
- 7
Let the logs cool completely before unwrapping, slicing, and serving.
Chef's tips
Roll the rice tightly in the banana leaf so the suman (sweet rice cake) holds its shape and slices cleanly once cooled.
Storage
Refrigerate wrapped suman up to 4 days.
Reheating
Steam again for 10 minutes to soften before serving.
Common mistakes to avoid
- •Not soaking the rice long enough, which leads to uneven cooking
- •Wrapping the leaves too loosely, causing the rice to fall apart when unwrapped
Serving suggestions
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