suman malagkit
in celebration of asian american and pacific islander heritage month, we are putting a sünabloom twist on the classic filipino dish suman malagkit! this delightful treat consists of sticky rice sweetened with coconut milk, wrapped in banana leaves, and steamed until it becomes fragrant and sticky.
to take this beloved staple to the next level, we have added a spoonful of nutritious sünabloom to the mix. our yogurt enhances the natural sweetness of the sticky rice and coconut syrup, while also providing a savory and creamy seed-forward flavor. this combination creates a unique and delicious fusion that pays homage to tradition while adding a modern and delightful twist.
celebrating asian american and pacific islander heritage month
plant-based, vegan, dairy-free, gluten-free, top 8 allergen-free
recipe by Rachel Averitt
Ingredients
1/2 of a container of sünabloom sunflower yogurt
2 cups glutinous rice in cool water for a few hours.
1 can of coconut milk
1/4 cup coconut Sugar
1/2 teaspoon of salt.
Instructions
soak the glutinous rice in cool water for a few hours. combine coconut milk , sünabloom, coconut sugar (more or less to your taste), and salt. with the rice and simmer until the liquids are evaporated, stirring often. Set aside to cool.
rinse and cut the banana leaves into 12 x 12 sections. pull some strips to use as ties and set aside. run the leaves over a flame or simmer to make manageable.
spoon the cooled mixture into the leaves, roll, fold and tie into tamale like bundles.
boil for 40 minutes. drain. rest for 5 and serve. You can freeze, thaw and reheat them as you want them too.
make a syrup over heat - coconut milk, brown sugar and a pinch of salt, gently simmer til slightly thickened. pour on and serve. sprinkle your favorite toppings (coconut, cacao nibs, nuts) on and use the remaining sünabloom to dip.
enjoy a taste of the philippines and a piece of my heart!
