Suman sa Gata Recipe

February 9, 2017
(Last Updated On: November 1, 2018)

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 Recipe

Suman sa Gata by Filipino Recipes Portal:

Suman sa Gata Recipe

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Suman sa Gata Recipe

Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Filipino
Servings: 10
Author: Eduardo Joven - www.PinoyRecipe.net

Ingredients

  • 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

Sweetened Coconut:

  • 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

Instructions

  • 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.

Suman sa Gata Recipe

 

 

 

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10 Comments

  • Reply
    April Monty
    March 11, 2017 at 2:09 pm

    This looks good! I’ve never seen this done before ,so guessing I’ll need some practice at wrapping those leaves

  • Reply

    Calvin F.

    March 7, 2017 at 3:09 pm

    I have eaten something similar to this before, it was quite good.

  • Reply

    Amber Ludwig

    March 6, 2017 at 10:27 pm

    Oooh this looks very interesting!! Id love to try it!! Thanks for the recipe!

  • Reply

    Kristi

    March 6, 2017 at 11:07 am

    I have never tried this, but I know I would love it. I loved any type of sticky rice wrapped in banana leaves.

  • Reply

    Ron Weinberg

    March 6, 2017 at 10:42 am

    I will try this to get rid of my wrinkles.

  • Reply

    Terry Poage

    March 5, 2017 at 3:04 pm

    Sounds really interesting. I have never heard of this or tried it.

  • Reply

    Terri S

    March 4, 2017 at 9:45 pm

    I have never heard of this. Sounds very interesting.

  • Reply

    Kimberly Flickinger

    March 3, 2017 at 9:52 pm

    I have never heard of this or know exactly how to pronounce it, but I will try anything once.

  • Reply

    Christy G.

    February 21, 2017 at 5:21 am

    What cute shapes. I’d love to try this. Thanks for posting!

  • Reply

    alessandra lalla

    February 18, 2017 at 6:51 am

    wooooooow. but I find it a bit ‘hard to do.

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