Suman is a popular Filipino snack which is commonly served in the mid-afternoon. Aside from being a snack, it can also be considered as a “pasalubong” for the children or as souvenirs, especially if you came from the province that is popular for their version of suman. There are many varieties of Suman such as Lihiya, Ibus, and Malagkit among others. The basic Suman recipe however, is either rice or cassava-based. Suman can be bought from Markets, Supermarkets, and Specialty Stores, and even by the ambulant vendor making his or her rounds in the different neighborhoods.
Suman recipe, at first glance, seems to be complicated. However, a look at the ingredients will tell you otherwise. The difficult thing in cooking the suman is the length of the preparation as you will have to steam the suman twice. Once while cooking the suman mixture which involves mixing the ingredients such as the glutinous rice, coconut milk and sugar and the second is right after all of the mixture are separated into individual banana leaf wrappers. The process of covering the suman with the banana leaf will also take a long time since you would have to brush the banana leaf with a little cooking oil so as not to make the suman stick so much to the banana leaf.
Suman Recipe Tips
Suman, once served, can either be eaten on its own or will need a dip. The choice can range from simple white, washed or brown sugar, melted chocolate (for some), and caramelized brown sugar. These dips can either be served on the side or in the case of caramelized brown sugar, poured on top of the suman itself. Though suman recipe is a snack recipe, suman can also be eaten during breakfast and partnered with either coffee or hot chocolate.
- 2 cups white glutinous rice
- 1 1/2 cans (13.5 oz) coconut milk
- 1/2 cup sugar
- 1 teaspoon salt
- banana leaves for wrapping
- Rinse the rice until water runs clear then drain.
- In a wok or heavy pot, combine rice, coconut milk, sugar, and salt.
- Bring to a boil. Simmer for about 30 minutes in medium heat while stirring constantly then reduce to lower heat.
- Mixture is done when rice becomes very sticky and almost dry.
- Let the temperature cool down before wrapping.
- Prepare the banana leaves by wiping away any white residues with a damp cloth.
- Remove the spine and trim (size preference).
- Scoop the rice mixture and place it over the prepared banana leaves.
- Start rolling to secure the rice mixture and fold the sides.
- Repeat until rice mixture is finished. Set up the steamer.
- Arrange the wrapped mixture into the steamer. Single layer or on top of each other.
- Steam over medium heat for about 45 minutes.
- Remove from steamer. Serve with sugar. Enjoy!
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