Every 27th of April, I always await her preparations in making the suman that’s closest to my heart. The following day is the fiesta in Lapaz, Leyte where my lola lives. My lola makes two kinds of suman: the other one is that which has latik as its partner (so it’s sweet), and the inasinang suman which is my favorite.
In other provinces aside from Lapaz, Leyte, it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman. And if the variety of ways a suman is wrapped is any indication, it is of the artistry, skill and ingenuity of these women. In other provinces, inasinang suman is called suman sa Ibus.
So let me share you the secrets to Lola Tersing’s delicious inasinang suman.
Inasinang suman/ Suman sa Ibus Ingredients:
Cooking Instructions:
- Arrange the suman in a big saucepan and cover with water. Cover the pot andboil for 2 hours or until cooked.
How to Wrap Suman sa Ibus:
- Fold the end of the buri leaf by 1 ½ inches.
- Fold the bottom edge into a triangle.
- Start rolling up the buri leaf in an overlapping manner.
- Roll up the buri to make a tube.
- Attach a small piece of wooden pick to secure the tube.
- Fill the tube with malagkit.
- Seal the ibus tube
- Tie with strips of buri.
Now that you already know why I love Lola Tersing’s inasinang suman, try making one for yourself, for sure you will enjoy doing it. You can also serve it with sugar or ripe mango. :))
MA. DONNA ERIKA T. NAVARRO
LEYTE NORMAL UNIVERSITY- ABCommunication Intern
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