MY SUMAN WITH SWEET TOPPINGS

My Suman Latik 

Actually, I'm not really sure if this is called Suman Latik, because the toppings is not a Latik, it's Bukayo (a sweet coconut dessert made of stripped young coconut meat, though, since we can't find young stripped coconut meat at the moment we settled to the not-so-young version ^.^, but to be fair it does tastes like Bukayo ^.^).

But I'm sure that the sticky rice is called SUMAN ^.^

Okay, without further ado, let's start this ^.^

Sharing another Merienda Recipe with you guys.

Here are the steps:

1. Drain soaked glutinous rice.

2. Cut banana leaves roughly 4" in width, clean and heat over fire to make it pliable. Don't worry for the uneven sizes, it can be used as patches to cover holes on the leaves.

3. Put 1.5 tbsp. of glutinous rice over banana leaf then wrap. Make sure to leave enough space for the rice to expand when cooked. Close the packet by tying a cloth thread to secure the glutinous rice. 

   Repeat this process until finished.

Refer to the above photo for the steps. ⇧

My Suman! natapos din magbalot ^.^ ampagod but worth it.

4. In a deep casserole, arrange all packets of glutinous rice, then fill with water. Bring to a boil. 

  ⇨ Turn fire to medium once the water starts boiling. Boil continuously for 25-30 minutes. It will double it's size when cooked. See photo below. 

  ⇨ Just to be sure, open one suman and take a small portion to taste.

  ⇨ Remove cooked suman from the water and place in a strainer to let the water drip.

          

Now cooking the Bukayo.

In a deep pan, combine fresh coconut milk, coconut meat, water and brown sugar. Bring to a boil.

Using low fire, stir the mixture.

This process lasted for an hour and 10 minutes.  

And here is the final product ^.^

See that the coconut oil has already surfaced on top and you'll hear the frying sound while cooking.

Adjust sweetness according to your liking.

And it's Meryenda Time!

Best eaten with black coffee (brewed preferably) ^.^

And shared with friends!

Cooked a total of 18 pcs. of Suman.

Renelah

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Suman/Biko for All Saints' Day/All Souls' Day

Since I was a kid, celebrating All Saints’ Day and All Souls’ Day includes cooking andpreparing Native Filipino Food. Hubby and I have been living here in Malaysia for almost 3years and missing Filipino Foods, since foods here in Malaysia is a lot way different compared to our own country. I’m not an expert in terms of cooking but being away from Phils. had forced me to really learn how to cook good foods. Anyways, that’s why food blogs and internet are all about.

Here's my Suman or Biko.



2cups of gloutinous rice (malagkit na bigas/ Beras Pulut in Bahasa )
2cups of Brown Sugar
4cups of Coconut Milk

Cook gloutinous rice like the usual way of cooking rice, but lesser water than the required.
While cooking the rice, in a seperate pot, put coconut milk and let boil. Then add brown sugar.
When sticky enough add the cooked gloutinous rice. Stir occasionally, should be in a low fire.
When gloutinous rice and coconut milk is dry enough to move as one, then 'luto na po si biko'.

Serve and enjoy!!

Walang hilig ang love ko dito :-)