Coffee is more enjoyable when you got the perfect food pairing, but not only cinnamon, cake, pastries that complement the coffee there is a unique food called “Suman sa latik,” or known as sticky rice in the western.
Suman sa latik is a known dessert or snack in the Philippines which is often paired with black coffee, but you can also pair this with your favorite coffee like a cappuccino, americano, or latte. Hence, suman sa latik is sweet sticky rice it perfectly compliments to coffee without sugar.
There are many versions of Suman sa latik, but the version from Kawaling Pinoy is close enough to the traditional Suman sa Latik, plus her coconut caramel sauce gives a unique twist with the suman. Suman sa Latik is made with glutinous rice, cooked in coconut milk, that is traditionally wrapped in banana leaves or buri palm.
Of course, I cannot wait to make this weekend coffee treat, Suman sa Latik for this weekend so let’s start cooking!
Suman sa Latik with Coconut Caramel Sauce
Ingredients
- 1 can (13.5 ounces) coconut milk
- 1 cup sugar
- 1 teaspoon salt
- 3 cups glutinous rice
For the Coconut Caramel Sauce
- 1 can (13.5 ounces) coconut milk
- 1 cup brown sugar
- 1/2 teaspoon salt
Equipment
- banana leaves
- pot just large enough to fit suman and enough water to cover for boiling
- US Customary – Metric
Instructions
- In a bowl, place rice and enough cold water to cover. Soak for about 1 hour and then drain well.
- Meanwhile, prepare banana leaves by trimming stiff ends. Cut into 10 x 2. 10-inch squares. If leaves feel stiff, briefly pass over gas flames for about 10 to 20 seconds until pliable.
- In a pot, combine coconut milk, sugar, and salt. Stir until sugar and salt are dissolved. Add rice and stir to disperse.
- Over medium heat, cook rice, stirring occasionally to prevent from sticking and burning, until liquid is absorbed but rice is half-done.
- Remove from heat and allow to slightly cool. Place about 2 to 3 heaping tablespoonfuls on a banana leaf and shape into logs, leaving about 1 inch on sides. Roll banana leaves tightly around the rice to form a log and fold both edges to seal.
- In a pot, arrange suman with folded side down and add enough water to cover at about 1-inch. Place a layer of banana leaves over suman and a plate on top to weigh them down. Cover pot with a lid.
- Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully cooked. With tongs, remove suman from water and allow to cool.
- To serve, peel leaves and drizzle suman with coconut caramel sauce.
For the Coconut Caramel Sauce
- In a saucepan over medium heat, combine coconut milk, brown sugar, and salt and whisk together until sugar and salt are dissolved.
- Bring mixture to a boil. Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is reduced and thickened.
This is an original recipe of Lalaine of Kawaling Pinoy, "Suman Malagkit with Coconut Caramel Sauce." She also shared a video on her Youtube channel and to her blog on how she made this delicacy. All credits are respectfully credited to her.
