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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 



Ingredients
  • 1 kilo  Pilit/Malagkit (glutinous) Rice
  • 3 cups Coconut cream
  • 1/2 tablespoon Salt
  • Banana Leaves 
  • 2 and 1/2 cups Muscovado or brown sugar
  • 3 cups Shredded coconut


How to make Suman Latik
  1. Wash glutinous rice thoroughly.
  2. In a bowl, combine the rice, coconut cream and salt. and leave it for 2-3 hours.
  3. Cut the banana leaves into "half bond paper" sizes or bigger. Make at least 20 pieces
  4. Heat the banana leaves over open flame to "wilt" them. 

  1. After 2-3 hours, place 2-3 tablespoons of the rice mixture in the center of each of the banana leaf then flatten it.Fold in all sides making sure everything is still in the middle. See to it the rice doesn't spill out. 
  2. After wrapping it, tie them by pairs using plastic straws or banana stalks "thick threads"
  3. Cook in a pot of water for around 1 and 1/2 hours or until cooked.


  4. In pan, place shredded coconut and muscovado sugar.
  5. Mix until it melts and the sugar coats the coconuts. Cook until it became sticky.
  6. Serve or wrap suman topped with the "latik". 

 


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