Easy Suman Antala Recipe
I. Introduction
A sticky rice delicacy from Mindanao, wrapped in banana leaves and flavored with coconut and sugar. This Easy Suman Antala Recipe creates the traditional Filipino rice cake with its distinctive chewy texture and sweet, coconut flavor that’s perfect for special occasions or as a snack.
II. Ingredients
- 2 cups glutinous rice (malagkit), soaked for 4 hours
- 1 cup coconut milk
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp salt
- Banana leaves for wrapping
- Cotton string for tying
III. Equipment
- Large steamer
- Mixing bowl
- Measuring cups and spoons
- Sharp knife for cutting banana leaves
- Cotton string or kitchen twine
IV. Instructions
- Soak glutinous rice in water for at least 4 hours or overnight.
- Drain the rice completely.
- Mix coconut milk, brown sugar, white sugar, and salt in a bowl.
- Combine the drained rice with the coconut milk mixture.
- Cut banana leaves into 12×8 inch pieces and wipe clean.
- Place a generous amount of rice mixture in the center of each leaf.
- Wrap the rice in a rectangular or cylindrical shape, folding the sides over the rice.
- Tie securely with cotton string.
- Steam the wrapped suman for 1-1.5 hours until cooked through.
- Cool slightly before unwrapping.
V. Tips
Wilt banana leaves to make them pliable; tie bundles securely to prevent leakage. Soaking the rice is essential for proper texture. The suman is done when the rice is fully cooked and translucent. You can test by unwrapping one piece. The banana leaves impart a subtle flavor and help retain moisture during steaming. If banana leaves are unavailable, aluminum foil can be used as a substitute.
VI. Serving
With latik (coconut caramel) or ripe mango. This sweet rice cake is perfect as a snack with coffee or tea. The combination of chewy rice, sweet coconut flavor, and the aromatic banana leaf makes it a delightful treat that’s especially popular during holidays and special occasions.
VII. Storage
Keeps 3-4 days refrigerated; re-steam before eating. Store in the refrigerator in their banana leaf wrapping or in an airtight container. When reheating, steaming is preferred to maintain the texture. The suman can also be frozen for up to 1 month; thaw in the refrigerator before reheating.
