Skip to main content

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.

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...