Suman: a Filipino sweet of glutinous rice typical in Undas

Suman is a traditional Filipino dessert made mainly of glutinous rice cooked in coconut milk and wrapped in banana leaves, which give it a special flavor and aroma. This sweet sticky rice is popular throughout the Philippines and can be found in various varieties depending on the region and local techniques.

The origin of this food dates back to pre-colonial times, when the indigenous people of the Philippines already prepared it as an offering in their rituals and celebrations. The influence of coconut milk and banana leaves, common in Southeast Asia, give it a unique identity that has endured and evolved over time.

Although suman is consumed at any time of the year, it is especially found during festive occasions, such as Christmas and Undas (the traditional Filipino celebration of the Day of the Dead), as well as in local celebrations. It is a comfort food and is also often offered as a symbol of hospitality, especially to guests and during family gatherings.

When served, this dessert is usually accompanied by sugar, grated coconut, or a sweet sauce made of coconut and brown sugar called latik. To consume it, you generally unroll the banana leaf and eat it with your hands. Some people also combine it with tropical fruits or even hot chocolate.

How to prepare suman at home

Ingredients

• 2 cups glutinous rice (also known as sweet rice or sticky)
• 1 ½ cups coconut milk
• ¾ cup sugar (you can adjust to taste)
• 1 teaspoon salt
• Banana leaves (about 10-12, cleaned and cut into 8-10 inch rectangles)
• Water for cooking

1. Prepare the rice:
   • Wash the glutinous rice several times in cold water until the water runs clear. This will help remove excess starch.
   • Soak the rice in water for at least 4 hours or preferably overnight. Then drain it.
2. Cook the rice:
   • In a large pot, mix the drained glutinous rice with the coconut milk, sugar and salt. Cook over medium heat, stirring occasionally, until the mixture is thick and the rice is completely cooked. This will take approximately 15-20 minutes. Remove from heat.
3. Prepare the banana leaves:
   • If the banana leaves are hard or stiff, you can quickly run them through the flame of the stove to make them more flexible.
   • Cut the leaves into approximately 8-10 inch rectangles. You can use the greenest and most tender part of the leaf.
4. Wrap the rice:
   • Place a portion (about 2-3 tablespoons) of the rice mixture in the center of a banana leaf rectangle.
   • Fold the sides of the sheet toward the center and then roll the sheet from top to bottom to form a packet. Make sure it is closed tightly. You can use kitchen twine or a strip of banana leaf to secure it.
5. Cooking the suman:
   • In a large pot, place the suman packets on a rack or heatproof plate, and add enough water to steam, without the water touching the suman.
   • Cover the pot and steam for about 30-40 minutes, or until the packets are firm and cooked.
6. Serve:
   • Once cooked, remove the suman from the steam and let it cool slightly before serving.
   • You can accompany it with sugar, grated coconut or latik (a sauce made of coconut milk and sugar) to enhance the flavor.