Ang Suman ay isang traditional na Filipino kakanin na gawa sa malagkit na bigas na niluluto sa gata, asukal at kaunting asin bago ibalot sa dahon ng saging. Sa recipe na ito, ang glutinous rice ay bahagyang lulutuin muna bago balutin at lutuin ulit hanggang maging malambot, malagkit at perfectly cooked.
Ang sikreto sa magandang Suman ay ang tamang pagkakaluto ng malagkit bago ito balutin at ang mahigpit na pagkakabalot sa banana leaves. Maaari itong pakuluan o i-steam hanggang maluto nang husto.
Mga Sangkap:
1kg malagkit bigas
300 gramo asukal
2 kutsara katas ng luya
1 kutsarita asin
10 tasa kakang gata
Paraan ng Pagluluto:
1. Ibabad ang glutinous rice sa tubig nang hindi bababa sa 20 minuto o hanggang lumobo nang kaunti. Salain at itabi.
2. Sa isang malaking kaldero, ilagay ang coconut milk, white sugar, katas ng luya at asin. Pakuluin ang mixture.
3. Kapag kumukulo na, idagdag ang binabad na glutinous rice. Haluing mabuti, takpan at lutuin na parang nagsasaing ng regular na kanin.
4. Huwag lutuin nang lubusan ang malagkit. Kapag halos luto na ngunit may kaunti pang matigas na bahagi ng bigas, patayin ang apoy.
5. Ihanda ang wilted banana leaves. Maglagay ng sapat na portion ng malagkit sa dahon ng saging at balutin nang mahigpit.
6. Gawin ang pagbabalot hanggang maubos ang lahat ng rice mixture.
7. Ilagay ang mga nakabalot na suman sa isang malaking kaldero. Lagyan ng tubig na kalahati lang sa dami ng suman, huwag i-level ang tubig sa taas ng mga suman.
8. Pakuluan ang suman nang humigit-kumulang 45 minuto o higit pa, hanggang fully cooked na ang malagkit.
9. Maaari ring i-steam ang suman gamit ang normal na steaming process hanggang maluto.
10. Kapag luto na, alisin at hayaang bahagyang lumamig bago ihain.
Cooking Tips:
1. Ibabad muna ang glutinous rice nang hindi bababa sa 20 minuto para makatulong sa pantay na pagluluto.
2. Huwag i-overcook ang malagkit sa unang pagluluto dahil lulutuin pa ito nang tuluyan pagkatapos balutin sa banana leaves.
3. Mahigpit na balutin ang banana leaves para hindi mapasukan ng tubig ang loob ng suman habang pinapakuluan.
4. Kapag boiling method ang gamit, hindi kailangang pantayin ang tubig sa taas ng suman, ang tubig ay mas mababa kaysa sa level ng mga nakabalot na suman.
5. Kung gusto ng mas simple na pagluluto, maaari itong i-steam hanggang fully cooked.
FAQs:
1. Anong rice ang ginagamit sa Suman?
Glutinous rice o malagkit na bigas ang ginagamit sa recipe na ito.
2. Kailangan bang ibabad ang malagkit?
Oo. Ibabad ito nang hindi bababa sa 20 minuto o hanggang lumobo bago salain at lutuin.
3. Puwede bang walang ginger?
Oo. Optional ang grated ginger sa original recipe.
4. Gaano katagal pakuluan ang Suman?
Humigit-kumulang 45 minuto o higit pa, depende kung kailan fully cooked ang malagkit.
5. Puwede bang i-steam ang Suman?
Oo. Binanggit sa original recipe na maaari ring i-steam ang suman hanggang maluto.
Ang Perfect Suman ay isang classic Filipino kakanin na simple ang ingredients pero nangangailangan ng tamang preparation para maging malambot, malagkit at masarap. Ang combination ng glutinous rice, coconut milk, sugar at banana leaves ang nagbibigay dito ng authentic na lasa at aroma.
Sa tamang pagbabad, bahagyang unang pagluluto at mahigpit na pagbabalot sa banana leaves, makakagawa ka ng homemade Suman na bagay ihain bilang merienda o dessert.
Last updated August 28, 2026
How do you finish cooking the suman? Do you steam it? Thanks. I have to make sure because I'm not familiar with cooking suman.
ReplyDeleteMy grandma used to put coconut milk when steaming or boiling the wrapped suman
DeleteYes you can steam
DeleteYou mention enough water, why not give the right amount. I hope it is really good.
ReplyDeleteBecause it would depend o. The size of your steamer
Delete@ anonymous to finish cooking the suman its in procedure number 4. Put in the pot, add the water and boil the suman until fully cooked. ( around 45 minutes or more). ----Boil it.
ReplyDelete@ anonymous water differs from the shape and size of the pot that you are going to use, that's why i dont want to put limit in the water measurement. Level the water with the suman, that's enough to cook it.
my grandma used to put diluted coconut milk instead of plain water
DeleteMy grandma would steam the suman, not fill the pot with water. "Submerging" the suman makes them limpy, not firm.
DeleteYou steam the suman not boil or else it's going to be tasteless.
DeleteCan I use aluminium foil in replacement to banana leaves?
ReplyDeletenope. then,
Deletethat's not suman at all!
Can I use aluminium foil instead of banana leaves?
ReplyDeleteWe have here canned coconut milk. How many cans do I have to use? Kasi malapot po ang gata sa can.
ReplyDelete@ vicky Borg you can try.
ReplyDelete@ anonymous in every can of coconut milk in your place mix it with 1 cup warm water then just measure it with cup needed for this recipe.
You can steam this.That's what I do and I use 5lbs.Malagkit,7 cans coco milk and 2 cups sugar and itsp salt.Same procedure only I steam.it will make around 40 pcs.depending on the size you want.
ReplyDeleteThanks for sharing
DeleteTo get d coconut milk.. how much water do you put in 1 grated coconut?
ReplyDeletefor 1 kilo grated coconut just put 3 cups
DeleteHow do you make the wilted banana leaves?
ReplyDeleteover the fire on a stove pass the banana leaves until wilted, be careful not to burn it.
DeleteYou can also boil the leaves until wilted
DeletePagkatapos kong linisin ang banana leaves, pinaplantsa ko ang mga ito pero nasa pagitan sya ng dalawang malinis at mapinong tela. Mas mabilis ito kesa ipadaan sa apoy sa stove.
ReplyDeletealing mely, bakit ho may ginger ang suman nyo?
ReplyDeletedahil nasasarapan kami kapag merong ginger, mabango
Deleteyou can also put strips of chocolate and put inside the suman...
DeleteThis is exactly the way I make my suman. I make a latik syrup by boiling brown sugar with coconut milk until it's thickened. Delicious with the suman.
ReplyDeleteHi can I substitute the white sugar with brown sugar?
ReplyDeleteSa Tanjay Negros Oriental this is how they cook suman. Kakang gata ginagami nila at masarap talaga
ReplyDeleteYes I agree, ang budbud tanjay is the best suman in the world.
DeleteYes I agree, ang budbud tanjay is the best suman in the world.
DeleteThanks a lot for sharing!
ReplyDeleteThank u so much for sharing
ReplyDeletethanks for sharing i will try to cook this suman. sana almost perfect. ❤️
ReplyDeletethis is a "bisaya"version of suman...ginagawa ko pa rin ito lagi...but i do like others give a tip!i never boiled the suman in water....just steam it for best results!
ReplyDeleteHi po! How many suman does this recipe yield? Thanks!
ReplyDeleteSomeone necessarily help to make significantly articles I would state.
ReplyDeleteThis is the first time I frequented your website page and thus far? 휴게텔
My mom used to cook the sweet grain rice with water first. After the rice was done she would add coconut milk then use brown sugar and with a wooden paddle would mix all the ingredients together until all the rice look thoroughly brown and carmelized. She then would wrap the suman in banana leaves that she had previously made plyable by exposing the leaves over fire and tie the ends with pieces of banana leave stems.
ReplyDelete