Uploaded November 2025 | Updated September 2026, 2 weeks ago
Suman is one of our most cooked kakanin in our kitchen, so we decided to add an extra special touch to make things more interesting! Not only does this taste good, but it also looks amazing to serve at your next party at home. 🥰
SUMAN BRULEE
Ingredients:
For the suman:
2 cups glutinous rice (malagkit), rinsed and soaked for at least 2 hours
1-½ cups coconut milk
½ cup white sugar
¼ tsp salt
banana leaves (wilted over flame or steamed, for wrapping)
For the topping:
coco jam
sugar
Procedure:
1. In a rice cooker, combine coconut milk, sugar, and salt. Stir and cook.
2. Place cooked rice on ramekins, top with banana leaves and steam for 45 minutes. Let cool slightly.
3. Add a spoon of coco jam on top and chill for 15 minutes. Add a layer of sugar and brulee with a kitchen torch until it bubbles and turns golden brown. Let it sit for 1–2 minutes to harden into a crispy shell.
Suman is one of our most cooked kakanin in our kitchen, so we decided to add an extra special touch to make things more interesting! Not only does this taste good, but it also looks amazing to serve at your next party at home. 🥰
SUMAN BRULEE
Ingredients:
For the suman:
2 cups glutinous rice (malagkit), rinsed and soaked for at least 2 hours
1-½ cups coconut milk
½ cup white sugar
¼ tsp salt
banana leaves (wilted over flame or steamed, for wrapping)
For the topping:
coco jam
sugar
Procedure:
1. In a rice cooker, combine coconut milk, sugar, and salt. Stir and cook.
2. Place cooked rice on ramekins, top with banana leaves and steam for 45 minutes. Let cool slightly.
3. Add a spoon of coco jam on top and chill for 15 minutes. Add a layer of sugar and brulee with a kitchen torch until it bubbles and turns golden brown. Let it sit for 1–2 minutes to harden into a crispy shell.
