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Suman sa Ibos

Suman sa Ibos or simply Ibos as Ilonggos would refer to is probably among the most popular "wrapped" native delicacy. It can be found almost anywhere - streets, markets, mall stalls and even  restaurants. Sold mostly in bundles, its a native treat that I find most fulfilling paired with sugar - muscovado or refined. But I still wouldn't say no to ripe mangoes and/or native tsokolate on the side.
Here's the recipe for Suman sa Ibos.

  • 4 cups glutinous rice
  • 2 1/2 cups coconut milk
  • 1 tablespoon salt
  • 1 cup water
  • Palms leaves as wrap (young coconut or buri)

How to make Suman sa Ibos
  1. Wash the rice and then place in a large bowl.
  2. Pour-in water and let it stand for about 10 minutes
  3. Add coconut milk and salt. Gently mix and let stand for another 10 minutes.
  4. To create the palm leaf container, swirl the leaves around a cylindrical mold to give it a shape.
  5. Lock the leaf container that you made to prevent the leaf from swirling back.
  6. Scoop the mixture into the leaf container and then seal. Fill it to around 3/4 only then set aside.
  7. When done, arrange the ibos in a large pot filled with water. Make sure the water covers the ibos.
  8. Boil the ibos for about 60-90 minutes or until cooked. Test one ibos to see if its already cooked.
  9. When done, drain water from the pot and let it cool.
  10. Serve with muscovado sugar, native tsokolate or ripe mangoes on the side. 
Ibos made with Tapul rice

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