Suman Panna Cotta Rice Cake 

For Suman Cake


½ cup Jordan Farm's Sung Sung Rice

1 liter water

1 can (400 mL) coconut cream

1 cup sugar, muscovado


  1. In a saucepot, cook Jordan Farm's Sung Sung rice until tender.

  2. In a pan,heat coconut cream then, add muscovado.

  3. Mix cooked into coconut cream mixture.

  4. Mix very well until coconut mixture well blended.


For Coconut Panna Cotta (for 1 whole)


2 ½ cups cream, whipping

1 can (400 mL) coconut cream

6 tsp (30g) gelatin, unflavored

½ cup sugar, white

10 tsp water, cold


  1. Dissolve gelatine into cold water.   Set aside.

  2. In a saucepot, heat coconut cream, whipping cream and sugar.

  3. Add gelatine, then strain.

  4. Set aside.

For Latik Glaze (200 ml)


½ cup sugar, muscovado

½ cup coconut cream


Boil together coconut cream and sugar until all the sugar is melted and mixture thickens. 


  1. Cover the bottom of a ring mould with cling wrap. Secure with tape. 

  2. Place the cooled  suman on the mould and press down until it covers a bottom of the pan evenly. Make sure to press firmly on the sides, this will avoid the panacotta mixture from leaking before it sets. 

  3. Pour the panacotta mixture and chill until set. 

  4. When the panacotta is ready. Take the mould and the cling wrap from the bottom. 

  5. Place on a cake plate or stand and garnish with ripe sliced mangoes. 

  6. Serve with latik glaze 

  7. Mango, ripe, sliced like a fan, garnish


  1. In a pan, heat coconut cream and muscovado.

  2. Mix well, set aside.