Hello, hungry ones! Today we are going to make suman which is basically The Philippines’ answer to Thailand’s Sticky Rice as in Mango and Sticky Rice sticky rice.

mango-sticky-rice

That is Thailand’s suman, and you know what it tastes the same.

It’s such a shame that the Philippines is not really popular when it comes to its own food as some of it is really good, like this famous snack.

There are many versions of sumans out there, it depends on what region it comes from. The best suman I have had is called Moron (yes, that’s spelled correctly) from Samar Island. The most common suman is what you find in all markets across the country is arguably, a Filipino’s comfort food. Shaped like a brick, brown and sweet, it’s a convenient healthy snack as its made of rice, coconut milk and sugar.

In many recipes out there in the web, it is called a rice cake or even fancier – wrapped rice cake. Personally, I think there’s nothing cake-y about this, it’s just a portion of shaped tasty rice which you can have a little nibble on for your break or breakfast! This one is made for dummies like me, and for those who want a quick fix of some Filipino goodness in a foreign land (there is no calamansi here, but thank god there’s coconut milk in cartons).

I have used palm sugar on this as it is healthier with a low glycemic index. And cheaper too.

Suman-top

What you need:

  • 1 c sticky rice
  • 2 c water
  • 1 1/4 c coconut milk
  • 1 c palm sugar (less if you use brown cane sugar, lesser if white cane sugar)
  • 1/4 of a lemon, squeezed
  • 1/4 tsp of lemon rind, grated

What to do:

  1. Cook sticky rice as in you would your normal rice: rinse the rice twice, and put the water in. Remember that the ratio is one to two. Bring to a boil and when it does, simmer until the water almost dries up.
  2. Now that’s the time to add the coconut milk. Stir constantly as you don’t want it to curdle. Just stir until it’s again almost dry.
  3. Add the sugar. Squeeze the lemon and add the lemon rind. It should smell like heaven now.
  4. Transfer to a baking tray, let cool and put in the fridge to set. This suman is not brick-like, but it’s soft and sticky. It should be ready in about an hour.
  5. Serve and enjoy!

 


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