Chocolate Peanut Suman Malagkit
Recipe Guy
Filipino | Kakanin | Merienda and Bakery
Plain coconut rice and cocoa-colored rice sit side by side in these banana-leaf suman, with crushed roasted peanuts tucked into the middle. This version begins with cooked glutinous rice, so the final steaming settles the wrapped mixture rather than cooking dry grains from scratch.
About This Recipe
Coconut cream, sugar, salt, and butter coat the cooked sticky rice before it is divided. Cocoa powder and chocolate syrup flavor one portion, leaving the other pale so the two sections remain distinct when the bundles are opened.
The peanuts add small crunchy bites inside the soft rice. Flexible banana leaves make wrapping easier and help hold the two portions together during steaming. Let the finished bundles cool briefly before unwrapping, when the rice is less likely to cling to everything it touches.
Cooking Notes
- Sift or break up any lumps in the cocoa before stirring it into its portion of rice. Mix thoroughly there while keeping the plain portion separate for a clear two-tone effect.
- Spread the crushed peanuts along the center instead of piling them in one spot. A concentrated mound makes the wrapper harder to close and gives uneven bites across the log.
Ingredient Notes
Banana leaves
Heating leaves makes them flexible and fragrant.
Rice
Use cooked sticky rice that still holds its shape.
Chocolate Peanut Suman Malagkit Recipe
A two-tone sticky rice suman with coconut cream, cocoa, chocolate syrup, peanuts, and banana leaves.
Shopping List
- glutinous rice
- coconut cream
- salt
- sugar
- butter
- chocolate syrup
- cocoa powder
- peanuts
- banana leaves
Ingredients
Sticky Rice
- 6 cups cooked glutinous rice
- 3 cups coconut cream
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2 tablespoons butter or margarine
Chocolate Layer
- 2 tablespoons cocoa powder
- 1 tablespoon chocolate syrup
- 1 tablespoon sugar, optional
Wrapping
- 1 cup crushed roasted peanuts
- Banana leaves, softened and wiped clean
- Kitchen twine, optional
Instructions
- Warm coconut cream with sugar, salt, and butter.
- Fold in cooked glutinous rice until glossy.
- Divide the rice mixture and flavor one portion with cocoa and chocolate syrup.
- Pass banana leaves over heat until flexible.
- Place plain rice and chocolate rice side by side on each leaf.
- Add crushed peanuts in the center.
- Roll tightly into logs and fold the ends closed.
- Steam 20 to 25 minutes, then cool briefly before serving.
Nutrition Estimate
Approximate values per piece based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Chocolate Peanut Suman Malagkit
- Wrap snugly: Loose wrapping makes uneven pieces.
- Do not crush: Press enough to shape but not mash the rice.
- Steam after wrapping: This helps the coconut mixture settle.
- Cool before slicing: Warm suman is soft and sticky.
How To Serve And Store
Serve warm or room temperature with coffee. Reheat by steaming or microwaving covered.
Common Questions
Can I use parchment?
Yes, but banana leaves give better aroma.
Can I omit peanuts?
Yes. Use toasted coconut or leave plain.
Can I use cocoa only?
Yes. Add a little more sugar if needed.
How long does it keep?
Refrigerate up to 4 days.
Can I use six cups of uncooked glutinous rice for this suman?
No. The measurement is for rice that has already been cooked. Starting with six cups of dry rice would produce a much larger quantity and require a separate water ratio and cooking stage.
How tightly should I wrap the chocolate peanut suman?
Wrap snugly enough to hold a log shape and keep the ends closed, but do not crush the rice into a paste. The already-cooked grains should remain recognizable within the coconut and chocolate mixture.
