Skip to main content

Suman Latik

Suman Latik is one of my favorite native delicacies. Basically, its just plain suman stopped with sweetened coconut strips or bukayo.



Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish theres more.


So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire!

Here's a simple recipe for Suman Latik 




Ingredients
  • 1 kilo  Pilit/Malagkit (glutinous) Rice
  •  3 cups Coconut cream
  • 1/2 tablespoon Salt
  • Banana Leaves 
  • 2 and 1/2 cups Muscovado or brown sugar
  • 3 cups Shredded coconut
How to make Suman Latik
  1. Wash glutinous rice thoroughly.
  2. In a bowl, combine the rice, coconut cream and salt. and leave it for 2-3 hours.
  3. Cut the banana leaves into "half bond paper" sizes or bigger. Make at least 20 pieces
  4. Heat the banana leaves over open flame to "wilt" them. 
  5. After 2-3 hours, place 2-3 tablespoons of the rice mixture in the center of each of the banana leaf then flatten it.Fold in all sides making sure everything is still in the middle. See to it the rice doesn't spill out. 


  6. After wrapping it, tie them by pairs using plastic straws or banana stalks "thick threads"
  7. Cook in a pot of water for around 1 and 1/2 hours or until cooked.
  8. In pan, place shredded coconut and muscovado sugar.
  9. Mix until it melts and the sugar coats the coconuts. Cook until it became sticky.
  10. Serve or wrap suman topped with the "latik". 


Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...