Suman sa Gata—Classic Filipino Sticky Rice in Coconut Milk
Chef RV Manabat (adapted by JojoM)
Soft, sticky Filipino suman cooked in coconut milk and coconut sugar, wrapped in banana leaves and served with optional coconut yema or toasted budbud topping.
Suman sa Gata (Filipino Sticky Rice Logs in Coconut Milk)
Suman sa Gata is a classic Filipino delicacy made with glutinous rice cooked in coconut milk and sugar, then wrapped in banana leaves and steamed. It’s comforting, nostalgic, and perfect for breakfast, merienda, or gifting during holidays.
What makes this version stand out is the balance of flavor and texture—soft, sticky malagkit infused with creamy coconut and the option to serve it with a rich coconut yema sauce or crunchy budbud topping.
🛠 Tools You’ll Need
- Non-stick pan or heavy-bottomed casserole
- Wooden spoon
- Steamer or large lidded pot
- Tongs & kitchen scissors
- Measuring cups and spoons
- Banana leaves or parchment paper
🍚 Step-by-Step Instructions
1. Cook the Malagkit in Coconut Milk
Simmer glutinous rice with coconut milk, water, and a pinch of salt until partially cooked and thick. Once the rice is just tender, mix in coconut sugar while still warm for sweetness and color. Let cool slightly.
2. Wrap the Suman
Soften banana leaves over flame, cut into rectangles, and wrap spoonfuls of sweet rice into tight logs. Fold like lumpia, seam side down.
🔥 Pro Tip: Arrange snugly in a pot to keep them from opening during steaming.
3. Steam the Suman
Steam the wrapped suman for 30–45 minutes, with a weight or plate on top to hold them down. You’ll know they’re ready when the rice is fully sticky and cooked through.
🍯 Optional Coconut Yema Sauce
In a small saucepan, combine condensed milk, coconut milk, and a pinch of salt. Cook gently, stirring constantly, until thickened. Let cool—it’ll thicken more as it stands.
🥥 Toasted Coconut Budbud (Optional Topping)
Dry-toast desiccated coconut with coconut sugar until golden and fragrant. This adds a nutty crunch and makes a great alternative to the sauce if you prefer something less sweet.
🧊 Storage & Make-Ahead Tips
- Freezer-Friendly: Let suman cool completely, then wrap tightly and freeze. Reheat by steaming from frozen until soft and heated through.
- Make Ahead: You can prepare everything the day before and steam just before serving.
🧠 FAQs
Can I use white sugar instead of coconut sugar?
Yes! Start with the same amount and adjust to your sweetness preference.
Can I freeze leftover suman?
Absolutely. Just cool, wrap well, and freeze for up to 2 months. Steam to reheat.
What if I don’t have banana leaves?
Parchment or foil works in a pinch—though you’ll miss the aroma, the result is still delicious.
💬 Reader Reviews
“Ginawa ko kagabi tapos nilagay ko sa freezer—ang dali i-reheat sa umaga. Sakto lang ang tamis!” — Katrina
“First time kong gumawa ng suman sa UK and this worked perfectly kahit frozen banana leaves lang.” — Mark
“Nagustuhan ng mga kids yung coconut yema sauce, pero ako mas bet ko yung budbud topping!” — Ana
🥄 Serving Suggestions
Enjoy warm with hot chocolate, coffee, or salabat (ginger tea). Serve as is, or go all-out with both sauce and budbud toppings. Whether for Noche Buena or everyday comfort, this suman sa gata brings joy with every bite.
Suman sa Gata—Classic Filipino Sticky Rice in Coconut Milk
Chef RV Manabat (adapted by JojoM)Soft, sticky Filipino suman cooked in coconut milk and coconut sugar, wrapped in banana leaves and served with optional coconut yema or toasted budbud topping.
Chef's Tips
Cook the malagkit on the lowest heat once it comes to a simmer to avoid scorching the bottom.
Sweetness is adjustable—start with the listed coconut sugar, then taste and add more if you like a sweeter breakfast suman.
Lightly pass fresh or frozen banana leaves over an open flame to make them pliable and less likely to tear when wrapping.
Arrange the wrapped suman seam side down and weigh them down with a heatproof plate to keep them tightly closed while steaming.
Suman freezes well; cool completely, wrap tightly, and reheat from frozen by steaming until warmed through.
Tools Used
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Ingredients
Suman sa Gata Base
Coconut Yema Sauce (Optional)
Toasted Coconut Budbud Topping (Optional)
Instructions
Cook the Malagkit in Coconut Milk
- 1
Combine the rinsed glutinous rice, water, coconut milk and a pinch of salt in a non-stick pan or heavy casserole.
- 2
Bring to a gentle simmer over medium heat, stirring occasionally so the rice does not stick.
- 3
Once it starts to bubble, lower the heat to the lowest setting, cover and cook, stirring from time to time, until the liquid is mostly absorbed and the grains are just tender but still a bit undercooked.
- 4
Turn off the heat and let the mixture sit for a few minutes to cool slightly.
- 5
Sprinkle in the coconut sugar while the rice is still warm and fold through until evenly coloured and coated. Taste and adjust sweetness if needed.
Wrap the Suman
- 1
Prepare banana leaves by briefly passing the dull side over a low open flame until pliable, then cut into rectangles large enough to wrap a small log of rice.
- 2
Lightly wet your hands and scoop about one-third cup of the sweet malagkit mixture onto a piece of banana leaf.
- 3
Shape into a tight log, then fold the leaf over the rice like a lumpia, tucking in the sides to seal and rolling to form a neat package.
- 4
Arrange each wrapped suman seam side down in a large casserole or steamer basket. Pack them snugly so they support each other.
Steam the Suman
- 1
Pour enough water into the pot to come just below the top layer of suman. Place a heatproof plate or weight on top if needed to keep them from floating or opening.
- 2
Cover with a tight-fitting lid and cook over medium-low heat for 30–45 minutes, or until most of the water has evaporated and the rice is fully cooked and sticky.
- 3
Remove from the heat and let the suman rest for a few minutes before serving or cooling completely for storage.
Make the Coconut Yema Sauce (Optional)
- 1
In a saucepan, combine the condensed milk and coconut milk with a small pinch of salt.
- 2
Cook over low to medium-low heat, stirring constantly, until the mixture thickens to a pourable but coat-the-spoon consistency.
- 3
Turn off the heat and let the sauce cool slightly; it will thicken more as it cools.
Make the Toasted Coconut Budbud (Optional)
- 1
Place the desiccated coconut in a dry pan over medium-low heat.
- 2
Add the coconut sugar and stir continuously until the mixture turns golden brown and smells nutty.
- 3
Remove from the heat immediately to prevent burning and let cool completely before storing in an airtight container.
Serve the Suman sa Gata
- 1
Unwrap the warm suman from the banana leaves just before serving.
- 2
Drizzle generously with coconut yema sauce, sprinkle with toasted coconut budbud, or enjoy plain if you prefer it less sweet.
- 3
Serve for breakfast or merienda with coffee, hot chocolate, or salabat.
Comments & Reviews
Ana
11/15/2025
Nagustuhan ng mga kids yung coconut yema sauce, pero ako mas bet ko yung budbud para hindi sobrang tamis.
Mark
11/15/2025
First time kong gumawa ng suman sa UK and this method worked perfectly kahit frozen banana leaves lang ang gamit ko.
Katrina
11/15/2025
Ginawa ko kagabi tapos nilagay ko sa freezer—ang dali i-reheat sa umaga. Sakto lang ang tamis, lalo na kung plain lang ang gusto mo.
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Nutrition Facts
Serving Size: 1 suman with sauce and budbud (about 120 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
