Filipino Sticky Rice Cake
I absolutely love making Suman, this traditional Filipino sticky rice cake that's become a staple in my kitchen. With just glutinous rice, creamy coconut milk, and brown sugar wrapped in fragrant banana leaves, it's surprisingly simple to create this beloved dessert that tastes like celebration in every bite.
Ingredients
- 2 cups glutinous rice
- 2 ½ cups coconut milk
- 1 cup brown sugar
- ½ teaspoon salt
- ½ cup coconut cream (for topping)
- ¼ cup brown sugar (for topping)
Instructions
- Wash glutinous rice and drain. Cook it with coconut milk, brown sugar, and salt over medium heat, stirring often, until thickened.
- Transfer the mixture to a greased baking dish and spread evenly.
- Combine coconut cream and brown sugar for the topping. Simmer until thickened, then spread over the rice layer.
- Bake at 375°F (190°C) for 15-20 minutes or until the topping is caramelized.
- Let cool before slicing into squares or serving.
Notes
- Make Ahead: Prepare the sticky rice cake in advance, refrigerate it for up to 3 days, and reheat before serving.
- Customizing the Flavor: Add vanilla extract, shredded coconut, or a drizzle of condensed milk for a sweeter, more indulgent version.
- Serving Suggestions: Serve warm or at room temperature with coffee or tea for a classic Filipino merienda (snack).
- Allergy-Friendly Options: For a dairy-free version, ensure all ingredients, like coconut milk, are free of added dairy products.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or steam for best results.