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The Philipines has a variety of Rice Cakes that you can choose from and one of the simplest is Suman. It is quite subtle in flavor that’s why it’s perfect to pair with ripe mangoes and hot chocolate. This rice cake is sold in the wet markets here in the Philippines but you can make your own at home too!
- 2 cups Glutinous Rice (Malagkit na Bigas)
- 2 cups Coconut Cream
- 2 cups White Sugar
- 2 tbsp Ginger, grated
- Pinch Salt
- Water for steaming
- Banana Leaf
- Soak the rice in water for 20 minutes and drain.
- In a pot boil the coconut cream, ginger, salt and sugar. Add in the rice and let it cook half way. Add water if the mixture is too thick. Set aside and let it cool.
- Run the banana leaf over the fire once and cut into a squares that fits enough to wrap the suman – about 8 inches by 8 inches is required.
- Place the square banana leaf in front of you, and tilt it 45 degrees, so you have a diamond shape in front of you. To wrap the suman, place 2-3 tbsp of the rice at about ⅓ of the way up the diamond in a horizontal line. Fold the near point of the banana leaf over the rice and pull it back to pack the rice into a tighter log. Roll the suman in the remaining banana leaf folding in the left and right points of the square at the halfway point.
- Cut some thin strips of banana leaf, about 1cm wide. Hold two suman together and tie each end with a banana leaf strip to hold them together and prevent the leaf from unrolling.
- Gather the suman and place in a steamer. Steam for about 40 minutes until the suman is fully cooked.
- Serve with white sugar, fresh mango and hot chocolate.
Watch the recipe video below:
This recipe is included in my cookbook! Pre-order here: chris@maputingcooking.com
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