Teresa's Recipes
Suman Sa Ibos
Suman sa Ibos is a beloved traditional Filipino delicacy that captures the essence of Filipino culture and culinary heritage. This delightful treat features glutinous rice steamed to perfection and wrapped in fragrant banana leaves, creating a soft, sticky texture complemented by the rich creaminess of coconut milk. Traditionally enjoyed during festive occasions and family gatherings, this sweet and savory delicacy is often paired with ripe mango or a drizzle of caramel sauce for an irresistible dessert experience.
Ingredients
- 2 cups Glutinous rice
- 1 cup Coconut milk
- 1/2 cup White sugar
- 1/4 teaspoon Salt
- 10-12 leaves (cut into rectangles) Banana leaves
- as needed Cooking twine
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 220
- Fat: 8g
- Carbs: 36g
- Protein: 3g
- Sodium: 150mg
- Sugar: 10g
Instructions
- In a large bowl, wash the glutinous rice thoroughly under running water until the water runs clear. Soak the rice in water for 1 hour.
- After soaking, drain the rice and transfer it to a pot. Add the coconut milk, sugar, and salt to the pot, and mix well to combine.
- Place the pot over medium heat and cook the rice mixture, stirring constantly, until the liquid is absorbed and the rice becomes sticky, about 10-15 minutes.
- Prepare the banana leaves by briefly passing them over an open flame or steaming them for a few seconds to make them pliable. Cut them into rectangles about 10x12 inches.
- Scoop a portion of the cooked rice mixture (about 1/4 cup) onto the center of a banana leaf rectangle and shape it into a log.
- Fold the banana leaf tightly around the rice, ensuring it is securely wrapped. You can fold the sides in first, then roll it up from the bottom.
- Tie the wrapped suman sa ibos with cooking twine to secure the shape. Repeat the process with the remaining rice mixture and banana leaves.
- In a large steamer, arrange the wrapped suman sa ibos in a single layer and steam them for about 45-60 minutes, or until cooked through and firm to the touch.
- Once cooked, carefully remove the suman sa ibos from the steamer and let them cool slightly before serving. They can be served warm or at room temperature.
Tips
- For added richness, you can mix in a bit of grated coconut into the rice mixture before wrapping.
- If you prefer a sweeter version, increase the sugar to 3/4 cup.
- Suman can be enjoyed on its own, but it's traditionally served with ripe mango slices or a drizzle of caramel sauce for a delightful contrast.