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