SUMAN SA GATA

Suman sa Gata

Wrapped Rice Cake in Coconut Milk

This recipe is the simplest way of making Suman ( Wrapped Rice Cake), cooked in coconut milk, sugar and salt. This is known Binut-ong or but-ong in other provinces, for its sweet young coconut toppings. 

But-ong - Young Coconut.

Ingredients :

• 2 Cups glutinous rice
• 1/2  Cup coconut milk
• 1/2 Cup water
• 1 Tablespoon white sugar
• Pinch of salt
• Banana leaves
• Cooking twine

Toppings :

• 1 Cup grated young coconut
• 1/2 Coconut milk
• 1/2 Cup brown sugar
• 1/8 Cup water

Directions :

• Wash and drain glutinous rice and transfer in a deep saucepan.
• Add the  coconut milk, sugar, salt and water in a pan over low heat flame.
• Mix it until the glutinous rice absorbs the coconut milk.
• Let it cool down before wrapping it in banana leaves.
• Run the banana leaf over a stove top flame on low, wiped and cut 8' X 8".
• Fill banana leaf with 2 to 3  heaping tablespoons of glutinous rice mixture.
• Fold the top end towards the center and roll to cover the mixture.
• Make another one of the same size and pair these two with the folded sides together.
• Tie the two ends together tightly with cooking twine or cotton string.
• Boil it over low heat flame for about 1 to 1 1/2  hour.

For Coconut Syrup :

• Mix the coconut milk , young coconut, water and brown sugar in a pan over low heat flame.
• Stir continuously until thickens.

Watch Video :

Suman Moron

Suman Moron

Choco Rice Cake

Moron is a milk and chocolate twisted flavored wrapped sticky rice cake (suman), a native delicacy in Tacloban Philippines . A smoother type of suman that is made up of 2 types of rice, cooked in coconut milk, milk and cocoa powder.

Ingredients :

Chocolate mixture ;

1 1/2 Cup rice flour

1/2 Cup glutinous rice

4 Tablespoon cocoa powder

1 Teaspoon vanilla

1 Cup coconut milk

1 Cup brown sugar

1/4 Cup chopped roasted peanuts

Milk mixture ;

• 1 1/2 Cup rice flour
• 1/2 Cup glutinous rice flour
• 1/2 Cup evaporated milk
• 1 Teaspoon vanilla
• 1 Cup coconut milk
• 1 Cup white sugar

 For wrapping ;

• Banana leaves
• Cooking twine

Directions :

Milk Mixture ;

• In a bowl mix the 2 types of flour until well combined.
• In a non stick pan, add the rice mixture, white sugar, evaporated milk, coconut milk, vanilla.
• Turn the heat to medium and stirring constantly until thick and smooth.
• Transfer into a plate and set aside to cool.

Chocolate Mixture ;

• In a bowl mix the 2 types of flour until well combined.
• In the same pan, pour the rice mixture and add the coconut milk, brown sugar, cocoa, vanilla and peanut.
• Turn the heat to medium and stirring constantly until oily and smooth.
• Transfer into a plate and set aside to cool.

Wrapping and Steaming ;

• Prepare the leaves for wrapping by passing over stove flame, brush with butter or margarine.
• Take a heaping table spoon of chocolate mixture and roll into a 3/4" tuber shape by hands.
• Do the same process on the plain milk mixture.
• Place the 2 tuber side by side and twist to form a thicker two color tuber.
• Place the tuber in 2 pieces of banana leaves, roll and tie a string at both end to secure.
• Steam for half an hour in a double boiler container or steamer.

Cooking Tips :

1. Before rolling the milk flavor into a tuber, add cheese.
2. Both ends can be fold or tied by string.

Watch video :

Suman sa Pandan

Suman sa Pandan

Wrapped Pandan Rice Cake

Green steamed sticky rice pandan flavor cake, wrapped in banana leaves. 

Serve with grated coconut and palm sugar.

Ingredients :

• 4 Cups glutinous rice 
• 2 1/2 Cups white sugar
• 2 Tablespoon coconut cream
• 1 Teaspoon pandan extract
• Pinch of salt 
• Banana leaves
• Cooking twine

Directions :

• Soak glutinous rice in water for 2-3 hours.
• Run banana leaves in heat and cut to 8 x 10 and 3x 5.
• Wash and rinse the rice, drain out the excess water with cheese cloth.
• Add sugar, salt, pandan flavoring and condensed coconut.
• Place 2 pieces of banana leaves and  Spoon 4  tbsp rice mixture into the center of the leaves.
• Roll them up and fold the 2  sides to enclose the rice.
• Pair 2 wrapped suman with the folded sides together.
• Using a kitchen twine, tie the 2 suman together tightly.
• Arrange suman in a large pot  and cover with water.
• Cover and cook over medium heat for 2 - 3 hours.
• Transfer the suman on a colander to drain the excess water.

Cooking Tips :

1. Suman may be kept in the refrigerator for up to 2 weeks.
2. When ready to eat,  microwave covered with a wet paper towel for 1 min.
3. Brown sugar can be a substitute for palm sugar.

Watch Video :

Suman sa Lihiya

Suman sa Lihiya

Wrapped Glutinous Rice in Lye

Typically square or rectangle in shape. The glutinous rice is wrapped in banana leaves after adding the lye, cooked either by boiling or steaming, which makes the banana leaves turn brown. Served with  sugar and grated coconut sprinkled on top, or with coconut caramel sauce .

Ingredients :

• 4 Cups of  glutinous rice
• 2 1/2 Tablespoon of lye water
• Coconut leaves
• Cooking twine
• Brown sugar
• Grated coconut

Directions :

• Cut banana leaves into two sizes, one 8 x 10-inch size and the other 5 x 5-inches.
• Soak the glutinous rice in water for about 2  hours.
• Wash and drain using a strainer and mix in the lye water. Rice  should turn yellowish, mix well.
• Put the big sized leaf lengthwise, then put the smaller one on top.
• Scoop about 4 tablespoon of the  glutinous rice mixture on the center of smaller piece of leaf.
• Fold the bottom bigger piece and roll to cover the rice. Fold the two sides to enclose the rice.
• Pair these two with the folded sides together. Using a kitchen twine, tie the 2 suman together tightly.
• Arrange in a deep pot and cover with water. Bring to boil and bring down heat to low and simmer for about 1 1/2 hours.

Cooking Tips :

1. Other way of folding is, grab the 2 long sides of the bigger piece and bring them together. Fold or roll that side to enclose the rice.
2. Refrigerate the leftover suman. When ready to eat, peel the banana leaves and heat up in the microwave covered with a wet paper towel.

Sumang Kamoteng Kahoy

(Cassava Wrapped in Banana Leaves)

This snack or dessert  dish refers to the finely grated cassava, mix 

with sugar and grated coconut wrapped in banana leaves.

Ingredients : 

• 2 cups grated cassava
• 1 cup coconut
• 1 1/2 cup sugar
• Banana leaves

Directions :

• Pass the banana leaves over the stove on both side, to make it easy to fold.
• In a bowl, mix grated cassava, grated coconut and sugar, until well blended.
• Lay 2 pcs. (small on the top of the bigger pieces) of cut banana leaves on the flat surface.
• Scoop 1/4 cup of the mixture and wrap tightly, to make a thin roll shape.
• In a deep cooking pan, line with cut banana leaves and layered the wrapped cassava mixture.
• Add water, should be above the wrapped cassava mixture.
• Put in high fire for about an hour or until done.