We Filipinos got so many ways in preparing and cooking rice. It is also made into a delicacy by most of our provinces in the country. Known as "suman", it is wrapped in many different ways.
Suman is a mixture of glutinous rice, coconut milk and salt. In Visayas, suman is known as "budbod".
There are several varieties of suman. Almost every town has its specialty. Two of its numerous varieties are found below:
Suman sa ibos, or plainly called "ibos" in the Visayan region, is packed in palm leaves.
Ingredients:
• 3 cups glutinous rice
• 3 teaspoons salt
• 2 cups coconut milk
How to Prepare:
1. Soak glutinous rice in water until grains are swollen
2. Was rice and drain
3. Add salt and coconut milk
4. Fill 2/3 of the palm tube containers
5. Close the palm tube by pinning the ends together with a piece of bamboo pick, about 1/3 the size of a toothpick
6. Tie each suman with strips of buri
7. Arrange in a deep kettle with water
8. Cover the container
Suman sa antala is wrapped in wilted banana leaves.
Ingredients:
• 3 cups glutinous rice
• 3 teaspoons salt
• 2 cups coconut milk
How to Prepare:
1. In a rice cooker, combine glutinous rice, coconut milk and salt
2. Cook until rice is done
3. Transfer cooked rice to a bowl and cool slightly
4. Knead cooked rice
5. Put 2 tablespoonfuls of cooked rice in wilted banana leaves, roll and fold both ends
6. Arrange in a steamer and cook for 30 minutes
These delicacies are best partnered with ripe mangoes and hot chocolate.
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photos/source/reference: ricerecipe.pinoyrkb.com
