Suman is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, and often steamed in banana leaves. It is served wrapped in buli or buri palm (Corypha) leaves and usually eaten sprinkled with sugar. Suman is also known as Budbud in Visayan dialects in other parts of the Philippines.
- 3 cups malagkit rice
- 2 teaspoons salt
- 2 cups thick coconut milk
- Soak malagkit in water for an hour or until grains are swollen. Drain.
- Add salt and coconut milk. Mix well.
- Prepare ibus then fill with rice mixture. Seal tubes and tie with strips of the ibus.
- Arrange the Suman in a big saucepan and cover with water. Cover the pot and boil for 2 hours or until cooked.
- Serve with sugar or ripe mango.
How to wrap the Suman
- 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.