Suman at latik (rice cakes with coconut jam)

Suman is a rice cake and there are as many varieties as there are towns and villages in the Philippines. Most are made with glutinous rice; others are made with cassava.

casaveneracion.com Suman varieties

This recipe uses suman sa ibus (ibos) which is made with glutinous rice and coconut milk and wrapped in fronds of buri palm. In the photo above, the arrow points at the suman sa ibus, the same suman variety I fry and serve with fresh ripe mangoes and, sometimes, with mangoes and cherries.

The idea of serving fried suman sa ibus with coconut jam is Speedy’s, that’s the way he served the suman for breakfast today. If you want to cut down on the fat, you may opt not to fry the suman. I do encourage you, however, to try fried suman at least once to experience the wonderful crisp-sticky crust that forms during frying. Really delicious.

Ingredients

  • 4 pcs. of suman sa ibus
    2 to 3 tbsps. of butter or margarine
    4 tbsps. of latik (coconut jam), at room temperature
    toasted coconut bits for garnish (see note below)

Instructions

  1. casaveneracion.com Suman at latik (rice cakes with coconut jam)

    Melt the butter in a non-stick pan. Over medium heat, fry the suman until a light brown crust forms on the underside.

    casaveneracion.com Suman at latik (rice cakes with coconut jam)

    Flip over and continue frying. Roll the suman in the hot oil so that the sides brown too.

    casaveneracion.com Suman at latik (rice cakes with coconut jam)

    Arrange the suman on a plate. Drizzle with coconut jam.

    casaveneracion.com Suman at latik (rice cakes with coconut jam)

    Sprinkle with toasted coconut bits and serve hot.

Quick Notes

For the toasted coconut bits, dry fry dessicated coconut or freshly grated coconut (niyog).

Cooking time (duration): 10 minutes

Number of servings (yield): 2

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Comments

  1. A says

    And while we’re at it, Antipolo kasuy is not grown in Antipolo. We source it from Quiapo… which sources it from China.

    A few kasuy trees exist in the few fields Antipolo has left, but it is not enough to supply the markets here.

    As for the recipe: Don’t you find suman sa ibos bland? I prefer the Visayan chocolate-flavored suman. It’s not too sweet, but is flavorful from the addition of cocoa. :-p

  2. haidee says

    this is something new to try kasi kami we dip frid suman in our homemade chocolate sauce. btw ms cons, we went to balay indang last weekend & a you’ve said, it was truly a wonderful experience especially the food.. grabe i gained ata 10 pounds. LOL, kaya lang wala yung suman nila na may chocolate sa loob, wala na daw sila time to make some kasi super busy, hopefully next time meron na. =)

  3. says

    This is my favorite way of eating suman!

    You have a wonderful blog – it makes me SO homesick. Since there aren’t many Filipinos where I live… I have to make things as basic as latik from scratch.

    ::sigh::

  4. says

    Sumama ang loob namin ng husby ko after seeing these pictures because we both love suman but we can’t have them anymore due to diabetes. Talagang nakakatulo ng laway yung mga pictures mo. Haayyy!

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