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Suman Ilonggo

Don't be surprised if you're given this malagkit rice specialty when you ask for Suman when in Iloilo.



While suman (sa ibos) to almost any part of the country is the native rice delicacy or kakanon wrapped in coconut leaves, that one is just called ibos in the Ilonggo community.


Suman for that Ilonggos is that typical deep brown native delicacy and it may come topped topped with latik or not.

The color of the suman depends on the sugar being used. Muscovado will give it a dark brown hue and richer flavour which is the most typical.



Using washed sugar will give it lighter brown hue while refined white sugar gives it a somewhat typical ibos or suman Tagalog look.

Here's a simple recipe for Suman Ilonggo or Biko.

Ingredients
  • 3 cups glutinous rice
  • 2 cups coconut milk
  • 2 cups water
  • 2 cups brown sugar
  • 2-3 spoons butter
  • 3 calamansi peels



How to cook Suman/Biko
  1. Cook the rice in 1 cup coconut milk, 2 cups water and butter. Just cook the rice the usual way
  2. In a pan, boil the coconut milk and brown sugar on a low fire. 
  3. After it boiled, add calamansi peels then simmer for a minute or two, then remove from the mixture. 
  4. Add the cooked rice and stir to mix evenly.
  5. Cover and cook in low heat for 5 minutes or until the rice evenly absorbs the coconut-sugar cream.

You can add more topping using thickened boiled coconut milk and brown sugar. You can also top it with latik.

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