How to Make Traditional Filipino Suman Ilocano with Latik (No Oven, No Bake)

If you're craving a taste of traditional Filipino delicacies, then Suman Ilocano with Latik is a must-try treat! This sticky, coconut-infused rice cake is a staple in Ilocano cuisine, often enjoyed for breakfast or merienda. The best part? No oven needed!

In this blog, I'll guide you through an authentic no-bake, no-oven version of Suman Ilocano, perfect for flattening in a Pyrex dish instead of wrapping in banana leaves. Let's get cooking!

What is Suman Ilocano?

Suman Ilocano is a glutinous rice cake cooked with coconut milk and sugar, then steamed to achieve its soft, chewy texture. It's often topped with latik, a fragrant coconut curd that adds richness and caramelized sweetness. Unlike other suman recipes wrapped in banana leaves, this version is simplified for home cooks using a Pyrex dish.

Ingredients You'll Need

For the Suman:

✅ 3 cups glutinous rice (malagkit) – The heart of the suman, giving it the sticky texture.

✅ 1 can (400ml) coconut milk – Infuses the rice with a creamy, tropical flavor. 

✅ 1 teaspoon salt – Balances the sweetness and enhances taste. 

✅ ½ cup coconut sugar (or brown sugar) – Provides that deep, caramel-like sweetness. 

✅ 1 teaspoon lye water (lihiya, optional) – Helps create a firmer, chewy texture.

For the Latik Sauce:

✅ 2 cups coconut milk – Used to make the latik and syrup. 

✅ ½ cup coconut sugar (or brown sugar) – Adds sweetness and depth to the sauce.

Step-by-Step Cooking Guide

1. Prepare the Glutinous Rice Mixture

• Wash the glutinous rice thoroughly and soak it in water for 1 hour. Drain well.  
• In a large pot, bring coconut milk, salt, and sugar to a boil over medium heat. 
• Add the drained glutinous rice and stir constantly to prevent sticking. 
• Cook over low heat, stirring frequently, until the rice becomes half-cooked. 
• If using lye water, mix it in now for a firmer texture.

3. Make the Latik Sauce

• In a separate pan, pour coconut milk and bring it to a boil over medium heat. 
• Stir constantly until the liquid reduces and forms golden brown coconut curds (latik). 
• Remove the latik and set it aside. 
• Add coconut sugar to the remaining coconut oil in the pan and stir until it thickens into a syrup.

4. Serve and Enjoy!

🍛 Let the suman cool slightly, then slice into squares or bars. 

 🍶 Drizzle with latik syrup, then sprinkle the crispy latik crumbs on top. 

 ☕ Best served warm, paired with a hot cup of coffee or salabat (ginger tea)!

Tips for the Best Suman Ilocano

✅ For extra chewiness, soak the rice longer before cooking. 

 ✅ If using lye water, use only a small amount to avoid bitterness. 

 ✅ Want more sweetness? Add extra latik syrup or drizzle condensed milk on top.

 ✅ Store leftovers in an airtight container and reheat by steaming or microwaving.

This no-bake Suman Ilocano is proof that traditional Filipino desserts can be made easily at home! Whether you're sharing it with family or enjoying a quiet merienda, this dish brings the warmth and comfort of home-cooked Filipino flavors.

Would you like me to create variations for this recipe? 😊