suman

Suman sa Ibos

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Filipino Style Recipe: Suman sa ibos is a popular Filipino delicacy made from glutinous rice, coconut milk and salt then wrap in buri leaves. Cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 30 minutes(plus soaking time)
Estimated time of cooking: 1-2 hours

Ingredients:
3 cups glutinous rice (malagkit)
2 cups coconut milk
1 tablespoon salt
young coconut or buri leaves for wrapping

Procedures:
Part 1
1. In a large bowl, place glutinous rice, coconut milk and salt then leave it for at least 20 minutes or until the rice absorb the coconut milk. Set aside.

Part2 (To make a buri wrapper)
1. Fold the end of buri leaf by half inch then fold the bottom edge into a triangle.
2. Swirl the buri leaf in an overlapping manner to make a tube then lock to prevent from swirling back.
3. Scoop the mixture into mold then seal then end with toothpick and tie with buri strips. Set aside.

Part 3
1. In a big pot, arrange the pieces then pour enough water to cover the wrapped rice mixture.
2. Bring to boil in a low heat for at least 1 1/2 hours or until done.
3. Remove from the pot then let it cool.
4. Unwrap then transfer to serving plate. Serve with latik.

Pandan Suman

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Filipino Style Recipe: Pandan Suman is another variety of Filipino delicacy from glutinous rice wrapped in banana leaves together with sugar, salt, coconut cream and pandan extract. This delicacy is cook in a boiling water for 2 hours then serve with your favorite dip.

Estimated time of preparation: 40 minutes(plus soaking time)
Estimated time of cooking: 2-2.5 hours

Ingredients:
4 cups glutinous rice(malagkit)
2 cups white sugar
a dash of salt
1 teaspoon Pandan extract
2 tablespoon coconut cream
banana leaves, cleaned and cut into bigger sized
cotton strings or any food-safe string

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours.
2. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.

Part 2
1. Wash and rinse the glutinous rice then drain excess water.
2. In a mixing bowl, combine glutinous rice, sugar, salt, pandan flavoring and coconut cream then mix until well combined.
3. Arrange 2 pieces banana leaf on a flat surface then scoop 3-4 tablespoons of rice mixture, fold the leaf to wrap the rice mixture.
4. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using cotton string.

Part 3
1. In a big pot, arrange the pieces then pour enough water to cover the wrapped rice mixture.
2. Bring to boil in a low heat for at least 2 hours or until done.
3. Unwrap then transfer to serving plate. Serve with your favorite dip.

Latik(Coconut Curds)

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Filipino Style Recipe: Latik is a solid coconut curds made from coconut milk. The coconut milk cook until almost dry and curdle, this is usually serve together with suman, biko, maja blanca and other desserts.

Good for 1/4 cup latik

Ingredients:
2 cups coconut milk

Procedures:
1. In a sauce pan, cook coconut milk in a low heat while keep stirring until brown and curdle.
2. Remove from heat and drain then serve with suman or biko.

Binallay

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Filipino Style Recipe: Binallay is another popular Filipino delicacy from northern part of Luzon specially in Isabela Province. Like other suman we will use glutinous rice, but we grind the rice into flour and mix with water. Wrap the rice mixture in banana leaves and cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 20 minutes(plus soaking and grinding time)
Estimated time of cooking: 1-2 hours

Ingredients:
4 cups glutinous rice(malagkit)
1/2 cup water
banana leaves, cleaned and cut into bigger sized(8×11 inch)
banana or cotton strings
coconut oil

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours. Drain.
2. Grind soaked rice into flour then mix with water until well blended.

Part 2
1. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.
2. Grease banana leaves with coconut oil then scoop 3 tablespoons of rice mixture, fold the leaf to wrap the rice mixture.
3. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using a string.

Part 3
1. In a steamer, pour enough water then steam the wrapped rice mixture for 1 1/2 hours or until done.
2. Unwrap the binallay and transfer to serving plate. Serve with latik.

Latik (Sweetened Coconut Sauce)

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Filipino Style Recipe: Latik or sweetened coconut sauce is another variety of latik made from coconut milk and panocha made of sugar cane. This version of latik is popular in Visayas region. The sauce has a sweet and oily taste that usually serve together with suman or biko as dipping sauce.

Ingredients:
1 cup coconut milk
1/2 cup panocha, cut into small pieces
200 grams Muscovado sugar

Procedures:
1. In a sauce pan, pour coconut milk and bring to boil.
2. Add panocha and sugar then cook in a low heat while keep stirring until melts and thickens.
3. Remove from heat then transfer into bottle. Serve with suman or biko.

Patupat

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Filipino Style Recipe: Patupat is another popular Filipino delicacy and pasalubong from northern part of Luzon. This delicacy is a ilocano version of suman. Like other suman the glutinous rice cooked in coconut milk and sugar then wrap in banana leaves and steamed until done.

Estimated time of preparation: 15 minutes(plus soaking time)
Estimated time of cooking: 1 1/2 hours

Ingredients:
1 kilo glutinous rice(malagkit)
3 cups coconut milk
1 cup muscovado or molasses brown sugar
banana leaves, cleaned and cut into 6×12 inch
banana leaves, cut into strings or cotton strings

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours.

Part 2
1. In a wok, cooked glutinous rice in coconut milk and sugar in a low heat until done. Let it cool and set aside.
2. Singe each banana leaf into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.
3. Scoop a cup of cooked glutinous rice then wrap in banana leaf in a cone shape. Tie to secure using banana or cotton string.
4. Steam for 50 minutes then drain and let it cool before serving.

Suman sa Lihiya

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Filipino Style Recipe: Suman sa lihiya(lye) is another popular Filipino delicacy from southern part of Luzon specially in Batangas Region. Like other suman we will use glutinous rice, but we treated the rice with lihiya(lye water) until the color turns to yellowish. Wrap the rice mixture in banana leaves and cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 20 minutes(plus soaking time)
Estimated time of cooking: 1-2 hours

Ingredients:
3 cups glutinous rice(malagkit)
1 tablespoon lye water(lihiya)
banana leaves, cleaned and cut into smaller sized(4×5 inch)
banana leaves, cleaned and cut into bigger sized(8×11 inch)
cotton strings or any food-safe string
brown sugar or latik for dipping

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours.
2. Drain water then pour lye water. Mix well until color turns to yellowish.

Part 2
1. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.

Part 3
1. Arrange the bigger leaf(topside down) on a flat surface then place the smaller leaf(topside up) in the center of bigger leaf.
2. Scoop 3 tablespoons of rice mixture on smaller leaf, fold the leaf to wrap the rice mixture.
3. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using cotton string.

Part 4
1. In a big pot, arrange the pieces then pour enough water to cover the wrapped rice mixture.
2. Bring to boil in a low heat for at least 1 1/2 hours or until done.
3. Unwrap then transfer to serving plate. Serve with latik.

For the latik recipe, please visit http://filipinostylerecipe.com/2013/11/latik-sweetened-coconut-sauce/