Lola Baning's Suman Recipe

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by one’s own perseverance. Whether it is simple boiled rice, rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work. In the province, 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.

A delicacy prepared from glutinous rice cooked with either salt or sugar and with or without coconut milk, usually wrapped in buri, coconut or banana leaves and then, boiled or steamed. An ideal food for long trips and picnics.

Suman in Banana Leaves

Basic ingredients
3 cups glutinous/sweet rice, 1 i/2 coconut milk, ¼ teaspoon salt

Procedures:
1. Wash glutinous/sweet rice and let it soak in coconut milk until swollen. Drain, then add salt to taste.
2. Let the mixture boil then let it cool for a while.
3. Prepare slightly wilted banana leaves, put at least 3 tablespoons of the rice mixture in the leaves, then tie each piece in pairs, with the folded ends facing each other.
5. Then, place the suman in the steamer or submerge in boiling water. Let it sit for 30 minutes or until rice is softly cooked.
6. Cool, then serve either with sugar or grated coconut or even milk.

iapil nato ang biko ani na video ha? hehehe

Biko Recipe and Cooking with Erlinda Penales Bongo