Suman Latik ala "Trifle"

Suman Latik is one of my ultimate favorite native delicacies (check out more) and most of the time these are sold in the public markets in pairs.

It consists of a flattened ibos (or suman as referred up north) topped with bukayo - coconut strips sweetened by muscovado sugar.

But most of the time, my appetite hungers for more than a pair of these or the bukayo portion is bitin that I wish there's more.

And at times we just make our own at home so that we can enjoy this suman-bukayo combo to our heart's content.

But the wrapping of the sticky rice in banana leaves when cooking and unwrapping it for eating, is labor extensive - sort of.

So out of the blue, we just thought of making it "Trifle-style". Inspired by the British dessert which Tinapayan at Iloilo Supermart recreates in Ube and Strawberry, our Suman Latik "Trifle" is a native delicacies version made with layers of suman/ibos and bukayo.

It's a delectable presentation, easy to consume and store and probably a convenient way to market and sell a beloved native delicacy - the millenial way!

Here's a simple recipe for Suman Latik "Trifle"

Ingredients

2 cups Pilit/Malagkit (glutinous) Rice
1 cup Coconut cream
1/2 teaspoon Salt
3 cups Muscovado or brown sugar, adjust
5 cups Shredded coconut
Vanilla or calamansi peel for aroma, optional
1 cup Water

How to make Suman Latik Trifle

IBOS/SUMAN

Wash glutinous rice thoroughly.
In a bowl, combine the rice, coconut cream, salt and water. *
Put over medium heat until cooked. Then set aside to cool.

BUKAYO

In a pan, place shredded coconut and muscovado sugar over medium heat.
Mix until the sugar melts and coats the coconut strips.
Add a few drops of vanilla to the mixture
Cook until it became sticky then set aside to cool.

To prepare the "trifle", place a layer of suman at the bottom the top with bukayo.
Repeat until your desired number of layers is reached or how much your container can hold.

* Total liquid should be equal to glutinous rice

The measurements are just guides and you can adjust accordingly to meet your personal taste. You can also use a large bilao lined with banana leaves to create a single layer of suman latik.

Enjoy! Namit gid 😋

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

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

An Ilonggo favorite: Pancit Molo

Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo. Pancit Molo Filling I suggest to make this days before the actual cooking of pancit molo so that the flavours will be full....

FLAVOURS OF ILOILO

Search This Blog