Among the different variations of suman all over the Philippines, Leyte's suman latik is my favorite.
Sweetlovers like me will definitely love this delicacy. Suman latik is almost the same as other sumans made in Luzon but what makes it unique is that it is wrapped triangularly and a sweet sauce is put on top of the suman so that one can fully appreciate its taste. The sweet sauce is called latik made from sugar and coconut milk.
Suman latik first establish its name in Leyte and after that different variations have been made.
How to make your own suman latik:
2 kls. Malagkit rice
Banana or hagikhik leaves
For latik sauce:
1 k. coconut milk
2 cups brown sugar
1. Submerge malagkit rice in water until swollen.
2. Mix 3 tablespoons of lihia.
3. Heat banana leaves over fire. Cut into 8 x 10 inch size.
4. Use 2 leaves to wrap approximately 4 tablespoons of malagkit.
5. Put suman into a kaldero (use leftover leaves to cover bottom of pot).
6. Fill the kaldero with water up to top level of suman only. Cook for 2 hours or until done.
7. For latik sauce, mix and cook the mixture for two hours in slow fire till thick.