Sinukmani
Sinukmani is a traditional Filipino rice cake made from glutinous rice cooked in sweetened coconut milk, giving it a rich, sticky, and chewy texture. It is typically flavored with coconut and sometimes topped with latik (coconut curds) or cheese. This dessert originates from the Philippines and is commonly served during fiestas, holidays, and special occasions.
🍽️ Nutrition at a glance
Sinukmani is high in carbohydrates due to its glutinous rice base, providing a quick source of energy. It also contains some healthy fats from coconut milk and offers modest amounts of minerals like potassium and iron.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 4 g |
| Carbs | 55 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 20 g |
| Sodium | 30 mg |
| Potassium | 200 mg |
| Iron | 2 mg |
| Magnesium | 30 mg |
| Phosphorus | 60 mg |
| Manganese | 1.5 mg |
| Copper | 0.2 mg |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B6 | 0.1 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
What makes Sinukmani culturally unique is its role in Filipino celebrations, where it symbolizes community and sharing. Nutritionally, the use of glutinous rice makes it gluten-free, and the coconut milk adds medium-chain triglycerides (MCTs), which are easily digestible fats.
AI estimate may be inaccurate · Terms