Home made suman latik

Suman latik, as I grew up with, is ibos with bucayo as topping and wrapped in banana leaves. Often a pasalubong whenever my mom goes back from her usual panindahan from the town market.

Ibos is basically sticky rice often cooked with coconut milk and is often partnered with ripe mango, tsokolate or simply sugar.

Bucayo on the other hand is shredded coconut meat slowly cooked in sugar.

Its the combination of the less flavourful ibos and the sweet bucayo that makes suman latik a good dessert and a great buy whenever.

Seeing a stalk of banana leaves on the table this afternoon was a sign that in only a few hours I would be seeing a batch of ibos as traditionally done during this season. Then came grated mature coconut as source of coconut milk and pilit soaked in the milk. Using banana leaves and its midrib as tie, it is then boiled for some time until it is cooked.

NOTE: Usage of the various native terms may vary from place to place.

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An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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