Last Updated on November 1, 2018 by Ed Joven
How to cook Suman sa Gata
Do you ever get that weird craving to eat something sweet that is enough to fill your stomach? Have you ever heard of the Filipino rice cake called Suman? Suman is made from glutinous rice or cassava that is cooked in coconut milk, and is usually wrapped in banana leaves for steaming.
This Suman sa Gata dish has such a simple recipe with a few number of ingredients and it’s so easy to cook! And the best part, this is one is good for sharing. Remember, sharing is caring! Another great thing about Suman is, it isn’t just a dish that could be eaten as a snack, but for some they actually eat it at times like breakfast, lunch, and dinner.
You can even choose your own dip on it. Some just sprinkle sugar; some use chocolate as a dip, whatever suits your taste! A sticky and chewy rice cake that is sweet and fulfilling, this is a dish that everyone in your family would surely enjoy.
Suman sa Gata by Filipino Recipes Portal:
Suman sa Gata Recipe
- 2 cups glutinous rice “malagkit or pilit “
- 1/2 cup coconut milk “gata”
- 3/4 cup water
- 1 tbsp. white sugar
- 1/4 tsp. salt
- 1 tbsp. red sago optional
- Banana leaves wilted for wrapping
- 1 cup grated coconut
- 1/4 cup coconut milk
- 1/8 cup water
- 1/2 cup dark brown sugar
- 1/2 tsp. vanilla extract optional
- In a strainer wash glutinous rice and transfer in a saucepan. Mix glutinous rice, coconut milk, water, sugar, salt and red sago “tapioca pearls” if using one.
- Heat the pan over a low heat until it simmer. Mix continuously until the glutinous rice absorbs all the liquid mixture. Fire off, and let it cool before wrapping in a wilted banana leaf.
- To prepare the banana leaves, run the banana leaf over a stove top flame on low, one at a time just enough to wilt the leaves.
- Cut wilted banana leaves into 8×8 inches and fold in angle and roll to form a cone. Fill banana leaf with 3 tablespoons of glutinous rice mixture and press down lightly with the back of your spoon to flatten.
- Twist the top of the leaf to seal the mixture, then tie with a string. Continue with the remaining rice mixture until done. In a casserole put the extra leaves at the bottom, then arrange wrapped suman “But-ong” and fill with water just enough to cover it.
- Boil over on a low heat for about 1½ hour or until glutinous rice are fully cooked.